Expat Oregonian in the Big Smoke

[ZUL]

Hello all

I am a smoking enthusiast just at the beginning of my quest for the holy grail...perfectly smoked meats, cheeses and fish.

I have recently bought a ProQ CSG and have produced a fairly successful batch of smoked cheese and a side of smoked trout!

The smoker that I am using is a homemade unit constructed out of recovered cardboard (from a cart in the parking lot at B&Q) and a whole lot of tape (pictures to follow).

The method I used for the trout was a salt/brown sugar (2:1 ratio) brine overnight, rinse and dry cure for a further 3+ hrs then about 15-17hrs in the smokehouse. The final product turned out pretty well, but I will certainly be looking to improve my method and would welcome any/all advice you may have about my technique.

Anyway, here is a picture of the final product. For a first go at (cold) smoking anything, I am pretty pleased with this side of trout;



Well, thanks for looking and I look forward to any suggestions you may have.

[Steve]

Whatever you do, don't eat that trout, it' not safe.

You need to send that over to me for safe disposal

Looks great matey, I want some smoked trout right now

[ZUL]

What dust are you using?

Currently just some oak I found on ebay. It was a good deal and gave the trout a really nice flavo(u)r.

Do you know a good supplier in the UK for more 'exotic' types of wood? Also, where do you source your fuel for hot smoking?

[Zippy]

Do you know a good supplier in the UK for more 'exotic' types of wood?

Have you tried Paul Goulden? here... http://bbqsmokingwood.co.uk/

I used him after seeing recommendations on this site (i'm new here also) and had some Oak, Cherry and Hickory delivered a couple of weeks ago. Efficient and reasonably priced imo.

[Ady]

That fish look really nice!

[LM600]

Cheese smoked using the CSG is awesome