Smoking in the house

You can use old biscuit tins instead of destroying your wok if you like, apparently ifyou are doing a large batch you stack the tins one on top of the other and do it in layers, take an old nail to the bottom of the tins so the smoke gets through, and you can use just wood chips instead of the previously mentioned concoction.

If you don't want to go through all the faff of doing that you could always just line the bass of you wok with foil to preserve the pan that way.

My dad's got a wee boad which he potters with in the summer and does a lot of smoking, usually makrel and herring, he bought a proper smoker for about £40, which I know is a huge outlay if you're not going to be doing a lot, but he smokes the fish, vaccume packs it and freezez it, so the supply always lasts rigt through to the next year, so it was a great inestment for him.

With regards cooking things first I would very much doubt it, certainly not with the chicken because you are hot smoking it as opposed to the cold smoke which doesn't really cook it at all, hot smoked chicken is lovely.HTH.xxx

I would suggest that cooking outdoors would be a good idea if at all possible, (barbecue, camping stove, small fire) otherwise you are very likely to end up with the smell all over the house!

Hi soba,

I haven't actually tried smoking food yet but my father does and I know that the food won't need to be pre-cooked as the smoking preserves the meat/fish.

I had a look on google and found some links that have quite a bit of information that may help.

I'll add this to your previous thread on smoking to keep all the replies together. I'd be really interested to hear how you get on with it....please come back and let us know.

Pink

When I have seen it on ready steady cook they usually put tinfoil in the bottom of the wok I think to protect the wok and put a trivett over the top to put the item to be smoked on.