Have you tried to smoke any type of meat, or fish?
How did you do it, and what did you use to give the meat/fish the smokey flavour?


I haven't done this at home, but once at a friend's BBQ, we tried to smoke our own chicken wings by adding wood chips and twigs of rosemary into the charcoal to give the food a nicer smell. Then covered it with the top. I was really surprised that it worked. :) The smell was nice, but the meat itself did not have a strong rosemary taste though. Maybe I should have marinated some in the sauce as well.

Or cigarettes. have you smoked them?

Not done it yet but seen a few celeb chefs do it a few times.
I remember Jamie O doing it on a bbq with a glass bowl over the top of some shellfish and once using an old metal biscuit tin with holes punched in it and a little cooling rack in the bottom. He put pet sawdust in the bottom and the fish on top and then put the whole thing on the stove top.

I thought real smoking took days?

like if it's kippers or salmon

I thought real smoking took days?

like if it's kippers or salmon

Depends whether it's hot or cold smoking.
Hot smoking obviously applies heat which cooks the food as well as flavours it. It depends on the method and recipe, think minutes to hours.

Cold smoking basically cures it and takes much longer, from a number of hours to many days.

I plan to build a cold smoker one day to make my own smoked salmon. Hugh FW made one on River Cottage but it will mean some messing about and my wreck of a garden is where all my spare outdoor hours will go this year.

oh wow!

I hope you'll post on your progress if that plan comes off!