The message
from James Fidell contains these words:
Rusty Hinge 2 wrote:

Be careful: you can really only hot-smoke in a barrel, and that's
unsuitable for cheese - unless you place the toast under it. IMO fish
are pretty naff, too. (Yes, I've had serious fish-smoking experience in
Stornoway and with cheese-smoking back here in Norfolk.)

My recollection is that HF-W used a barrel for smoking and a separate
fire, connected by a flue that allowed the smoke the chance to cool.

That seems plausible.

For ideas about a more compact cold-smoking apparatus using
re-re-re-re-recycled smoke, google for 'Torry Kiln'.

A quick search turns up lots of hot-smoking stuff, but little cold-
smoking information. Am I just looking in the wrong place?


Dunno - it's been a lot of years since I did any cold smoking, and that
was in a home-built kiln. Mr Fish's hurricane removed the top of it, and
I put it back. A while later something not quite so hurricaney came
along and blew the top off a second time and I never got round to
putting it back again.

Very basically, a Torry Kiln is a big box of baffles with some fans in
it. You blow a small trickle of smoke into it and that is circulated and
recirculated, and there's an outlet which vents the same volume of old
smoke as you're putting in.

IIRC the outlet is from the middle, so the circulating smoke is kept to
the outside as in a cenrtifuge.

If you work it right you should be able to enrich uranium in it...

--
Rusty
Direct reply to: horrid dot squeak snailything zetnet point co period uk
Separator in search of a sig