'Smoker' up the backyard ...

After a lot of research, thought and work, from an old wardrobe to a trendy smokehouse, Dave has fashioned this beauty.

 Intended to mainly smoke excess fish, it also serves to smoke other meats such as chicken, hams, venison or maybe eel. The first experimental dish was a chicken and it was smoked to perfection – it was soaked in a brine overnight and smoked in a mix of sawdust infused with star of anise and cinnamon sticks.

The arrangement under the smoker is just a temporary, experimental setup. It turns out that the boxes under the legs hold it at the correct height - So something more appropriate and permanent will installed - It'll eventually look a lot tidier...........

There's a gas ring arranged to heat an old wok full of sawdust (this produces the smoke) The wok is capped, or covered, by an old cut down twelve gallon drum (to contain the smoke) then a chimney from the drum directs the smoke into the wardrobe  - and (eventually) smokes whatever tucker is in there.....

Slots for the shelves on are one side of the wardrobe. The other side is the 'hanging' side of the wardrobe. The smoke migrates through to that side so I can probably hang stuff in there if I want to smoke something a little larger - God know's how long it'd take tho' - The chook took about ten hours!!

Half a chicken done in the smoker - The other half had been demolished by this time - It turned out really well and I'm encouraged - Tasted lots better than it looks.