Re: smoking fish

#11065
duck-kila
Participant

cold smoke is where the fish is smoked while hung in chamber away from heat feeding smoke via flue or pipes and the is cold cured.
hot smoke is where fish is on rack directly above tray of sawdust or chip being heated and fish is cooked and smoked at same time. e.g kilwill smoker.
Ref from Nelson trout fishing club Recipe Book.