When I was a kid(a long time ago) we used to smoke salmon, cod and some pork.
The smoker was an old refrigerator with a stove pipe and damper for the smoke
control and a hot plate with a big cast iron frying pan where you but the chips to
make the smoke. The refrigerator already had racks to put the fish or meat on.
With some adjustment you could keep the temp at 150 to 180 deg. The bad part
was you had to get up in the middle of the night to re-stoke the smoker.
The rural folks could still get away with that type of smoker, but the city folks
probably not.
Sure did make some good stuff.
Cliff s
The smoker was an old refrigerator with a stove pipe and damper for the smoke
control and a hot plate with a big cast iron frying pan where you but the chips to
make the smoke. The refrigerator already had racks to put the fish or meat on.
With some adjustment you could keep the temp at 150 to 180 deg. The bad part
was you had to get up in the middle of the night to re-stoke the smoker.
The rural folks could still get away with that type of smoker, but the city folks
probably not.
Sure did make some good stuff.
Cliff s