Split your fish down the middle, lay it skin down and sprinkle half a handful of brown sugar and a sprinkle of salt. Place in the fridge overnight.
Put your methylated spirit trays on a non-inflammable surface, such as a concrete driveway or cobblestones. Simply place your smoke box over the top of the burners and don’t forget to light it first.
Place your fish on the rack provided with the smoke box. Sprinkle some wood chips in the bottom, about half a handful. Place your rack inside the smoke box followed by the lead on top. Grab a beer and patiently wait about 35 minutes.
Sales Manager: Graham Carter P: 07 8551833 M: 021 02600437 E:
W: www.fishingoutdoors.org P.O. Box 10580, Te Rapa, Hamilton 3240 Facebook