www.sausagemaking.org

surely there must be a way to make your own??

They just look like a roasting tin with a rack and a lid...or is there more to it than that?

An important thing is the reasonably smoke-tight seal for the lid!

I've heard of folk doing that sort of thing in (old) woks and casseroles - with tight fitting lids...

You may want to have
- a container for the smokestuff (sawdust, tea, ...)
- a rack for the food being smoked
- a means of preventing the food dripping onto the smokestuff (a tray under the rack, above the smokestuff?) Some folk might think you should have some water there for added humidity...

I'm sure I heard of someone using two identical roasting tins, one as the base, the other as the lid. I'm afraid I can't recall how they were clamped together...

Some folk think that a single roasting tin and lots of aluminium foil is all you need...
http://www.uktvfood.co.uk/index.cfm?ukt ... iID=516206

I posted a technique for hot smoking in a wok, I think Jen had a go as well. I'll try to find a link. It does work a treat. (They've been doing it in China for a while )

It's under the Cheepo Smoker heading in this section. Great recipe for smoked duck Wohoki.

Jen

Has any member tried one of these????

http://cgi.ebay.ca/Food-Smoker-Bags-for ... dZViewItem

Try these links

http://www.bushgear.co.uk/acatalog/Camping.html

http://www.scottcountry.co.uk/products_ ... gories=263

http://www.sharnbrooktackle.com/acatalo ... ts_96.html