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Hiking smokehouse
If you forget to take a hike wick lamp, do not worry, there would be a spade, but a suitable slope
So start manufacturing:
To choose a camp smokehouse slope of 30-45 degrees. Mark up, clear of grass.
Start Shooting turf, the future of the smokehouse in wardrobe, chimney and stove, larger and longer layers, the better shot turf lay off to one side, then come in handy.
Digging up the oven and from it up the hill to the smokehouse pipe cabinet.
Above dig a smoking cabinet (more like a smokehouse cellar)
Close the tube and the furnace with sticks, twigs and driftwood, etc. Then gently close the deferred turf and sprinkle all slits ground
View from the stove top to the smoke box cabinet
Our mistake №1! Do not leave large fish Copts so after the start of the process, the body of fish is softened and she falls under its own weight to the bottom of the cabinet. Then we spread out evenly and shompura them as grid laid out the fish
The process has started! .. If you want a hot smoked fish, bred at the bottom of alder wood fire more, while smoking will be somewhere in 40 minutes if you want to treat yourself to a fish or meat smoked fish more juicy and greasy work, then leave in the oven shayat couple alder pigs to allocate a minimum of heat, but then lead to availability of the product is already estimated in hours. Unfortunately there is no photo of the finished product, as this time I slept, and ate the fish without me
Posted in [mergetime] 1309171703 [/ mergetime]
Enjoy your vacation and new experiences Friend
Source:
So start manufacturing:
To choose a camp smokehouse slope of 30-45 degrees. Mark up, clear of grass.
Start Shooting turf, the future of the smokehouse in wardrobe, chimney and stove, larger and longer layers, the better shot turf lay off to one side, then come in handy.
Digging up the oven and from it up the hill to the smokehouse pipe cabinet.
Above dig a smoking cabinet (more like a smokehouse cellar)
Close the tube and the furnace with sticks, twigs and driftwood, etc. Then gently close the deferred turf and sprinkle all slits ground
View from the stove top to the smoke box cabinet
Our mistake №1! Do not leave large fish Copts so after the start of the process, the body of fish is softened and she falls under its own weight to the bottom of the cabinet. Then we spread out evenly and shompura them as grid laid out the fish
The process has started! .. If you want a hot smoked fish, bred at the bottom of alder wood fire more, while smoking will be somewhere in 40 minutes if you want to treat yourself to a fish or meat smoked fish more juicy and greasy work, then leave in the oven shayat couple alder pigs to allocate a minimum of heat, but then lead to availability of the product is already estimated in hours. Unfortunately there is no photo of the finished product, as this time I slept, and ate the fish without me
Posted in [mergetime] 1309171703 [/ mergetime]
Enjoy your vacation and new experiences Friend
Source:
