Hey fellow smokers,
I come from Scotland where my dad smoks salmon, trout, bacon and all sorts of goodies in a wee smoker! I'm living in asia with a steady temp of 31 degrees and I am planing on getting into the smoking biz on a larger scale than my old man. My target product is cold smoked Barramundi and maybe with baffalo cheese.
My approach would be proof of concept first, i.e set up a small scale smoker for R&D and sample products then to scale up to a container sized smoker.
I am looking for wisdom on
1. the design of the R&D smoker considering the high temps here? Many scrap shops here that i can scavenge.
2. Would the scale up to 20' container replicate results or am i being naïve?
3. pro tips in general
I come from Scotland where my dad smoks salmon, trout, bacon and all sorts of goodies in a wee smoker! I'm living in asia with a steady temp of 31 degrees and I am planing on getting into the smoking biz on a larger scale than my old man. My target product is cold smoked Barramundi and maybe with baffalo cheese.
My approach would be proof of concept first, i.e set up a small scale smoker for R&D and sample products then to scale up to a container sized smoker.
I am looking for wisdom on
1. the design of the R&D smoker considering the high temps here? Many scrap shops here that i can scavenge.
2. Would the scale up to 20' container replicate results or am i being naïve?
3. pro tips in general
