Smoking meat is really not a big set-up, in fact I have the cheapest smoker you can get and it gives great results. Like I say each time I smoke something; You could smoke s**t and it would taste great!
Here is a link to see what I have. The only thing about smoking is....the smoke! If you live really close to neighbors, they might call firefighter because it smokes like a big fire.
http://www.thefishinhole.com/index.c...091&D=09&C=091.
However since it is "hot smoke" it cooks the meat quite quickly. There are some expensive electric smoker that produces "cold smoke" that does not cook the meat, it is an other way to smoke that keeps the fat in the meat (especially good for trouts and salmons).
I smoke fish filet when I catch something big. Smaller fish are good when smoke, but there are many bones and it is not the best. Big salmon of trout filet without skin and bones are perfect to smoke.
I smoke much more ducks and geese. I hunt ducks in a SIB on the St-Lawrence river banks and swamp. Goose are hunted in wheat field next to the river.
Duck and goose smoked breasts is an explosion of flavor, it gets hard like jerky and take a lot of taste of the wood you used to smoke. It is a hit with beer and/or while fishing/hunting.
There will be smoked stuff at my christmas and new years's dinners for sure. Like we say to kids that don't really like it: It will grow hair on your belly! (we say the same for whiskey)
Merry christmas and happy new year!
