best quick smoker is the kilwell box . cheapest is galvised box though these generaly rust out over time. Stainless steel will last better.As you say you need to watch on” trademe”.Another way is to have a biscuit tin with sawdust in bottom cover with tin foil and put holes in it and put a lid on.One I have seen lately was an old round bbq with…[Read more]
may be better spending money on local freshwater club membership as they most likely teach you to cast better than reading a book.
If you do want to read about casting I am happy to loan you some books?Just pm duck_kila
have re read regs under first schedule sec 1 interpretation =BAIT — any scented lure constructed of or treated with elements that have chemical attractant properties. You have to check individual areas as each council can set own regs in schedule 2.
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.