at i place i worked we smoked our own scallops and chicken,
we started off by using a wok, for this we used chop sticks to hold the food and later to an idea used a wire cake cooling stand inside the wok,
we used mostly oak chipping which we got from our local fishmonger.
to start we got the chips just simmered them on a low flame until they began to smoke and brown in places then removed from the heat and placed in the wire rack and food and covered and left for 4 hours,
its not the best way of doing it but its a good start,
most of the equipment for this can be got at argos but it will be harder to fine the chipping, maybe if you knew a carpenter he can save some for you.
if not pop out to your local b&q and fine your own wood to smash too bits,
good luck
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Plenty more fish in the sea,
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