Wow Oink that sounds delicious. Did you make your smoker or did you buy it? I love the idea of trying to hot smoke our own things...maybe not quite that much though!

A diesel Defender will tow upto 3500kg so approx 7000lb and will have no problem towing and launching an 18-20ft boat. I used to tow and launch a 25ft boat on a dual axle "built like a brick outhouse" trailer with a Discovery and then a Trooper. Of course, in North America, they'd say you need to have a truck and not just a F150 but a fullsize F250 or more to do this. But they are foolish.

The convenience factor of having a boat in a marina ready to go should not be underestimated. Popping out for a couple of hours boating when you have at least an hour or two of towing, launching etc is much more of a chore than simply going to the marina and turning the key. $6k for a Van mooring doesn't seem outrageous. You should look at the price of mooring a boat in the Solent in the UK. Makes Oinks costs seem cheap in comparison.

Excuse my ignorance but what is the difference between hot and cold smoking?

No knife , just twist them off at the shoulders and I have a good 9 or 10 crab shell slices on my fingers to prove it

Cold smoking is like your regular smoked salmon where the fish is still a bit raw for my liking - Hot smoking when I used to do a lot of my own you would actually cook the fish while its smoking

Just have one like this. Its electric, you just have to change the wood chips a couple of times.

Wear gloves.

Gloves are for women, kids and the type of bloke that likes looking at other blokes arses

Enjoy the tetanus.

I was joking - I had to cave in and use the gloves about 5 crabs in

Oink - Do you have any opinion on this crappy tire smoker ? - Looks not bad at 300 bucks but I am no expert in the electric type smoker at all


http://www.canadiantire.ca/AST/brows....jsp?locale=en

A lot of people swear by the Bradley. The Big Chief is a bit crap in comparison but as I only smoke a couple of times a year it didn't necessitate spending that much. Depending on how much you smoke, I'd recommend get yourself a Foodsaver vacuum packer.

Temperature?

How does one produce smoke that is cold, exactly?

According to Wikipedia ". . . Smokehouse temperatures for cold smoking are below 100 °F (38 °C). In this temperature range, foods take on a smoked flavor, but remain relatively moist. Cold smoking does not cook foods. Meats should be fully cured before cold smoking."


All I know is I drop off a couple of sockeye salmons to our local smokery and pick it up a few weeks later nicely thinly sliced and packaged.

And cold smoked product is what I'm familiar with. The hot smoked salmon you do, how do you store it? Frozen? Does it need cooking before eating? Can you send me some samples?