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Cold or Hot - Smoking


grenville
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Have any members had first-hand experience of smoking food, who could perhaps give me and us all some tips or even a beginner's guide on cold or hot-smoking food, especially (but not exclusively) pigeon meat? I have just looked on the internet for a kit but would prefer to do it on my own. The more information the better please. I'm sure I can speak for others on this site when I say that it would be very interesting to know how it can be done at home.

 

I fancy that super-thin cut cold-smoked pigeon breast would be delicious, and would make a fine present for people too.

 

Many thanks in advance

 

Grenville

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Shooting times article all you kneed is 3 chimney pipe sections, 3 bricks a bit of steel mesh a biscuit tin lid, a meths burner, some tin foil, bit of wood and hooks to suspend the meat to be smoked. Oh not to forget the chips to flavour the meat with.

 

This was for a cold smoker. If you cant get hold of the article or you decide to make tis smoker and want more instructions let me know.

 

Dave

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