Search results for query: *

I'm based in Ireland and have done almost all my smoking with either wild Atlantic salmon or farmed Atlantic salmon. I recently got some wild Alaskan coho salmon (frozen) to smoke but I am having difficulty as its a very different salmon to the Atlantic. I find the flesh much softer and chewier...

Hi there, any help on the matter would be appreciated. I'm looking at building a bigger cold smoker which I can also hot smoke in. It will be a stainless steel smoker approx 1.4m cubed with an external wood burner. The smoke will be carried through a pipe from the burner to the smoker. Any ideas...