bullet style smoking barbecue
cold smoking wood dust
With fresh fish coming regularly, bought this bullet style smoking barbecue, good design, good performance (for both smoking and bbq) and affordable price.
cold smoked mackerels 
cold smoked mackerels
1. Cold smoked, seasoned mackerel with salt for a day, using wood dust to smoke in a cold day, took 6 hours to get a golden sheen on the fish. This is mainly to store the fish in freezer for later enjoyment.
Baked at 180˚C for 10 minutes to taste, nice texture with a mild smoky taste.
2. Hot smoked, with hot water in the basin above charcoal to stabilize temperature at around 100-120˚C, add wet wood chunks on top to generate smoke, a way to slow cooking food.
hot smoking
hot smoked mackerel
Took 1.5 hours to hot smoke mackerel, very mild smoky taste, fine but not special.
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