British BBQ Society Forums

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.

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

DrSweetsmoke wrote: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?

ZUL wrote: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.

That fish look really nice!

Cheese smoked using the CSG is awesome