Polyscience food smoker

[David A]

New toy has arrived and I've tested it by filling the kitchen full of hickory smoke. Anyone else got one ? What have you been imparting smokeyness to?

[Pferdestarke]

I've smoked butter, cheese, fish and meat. Via a smokeai.

[Oldwolf]

I have a stove top smoker and it is AWESOME!

I have tried lots of food in it and the best is a gammon joint, it seals it and makes it moist. I've also tried salmon which works, and chicken. The mushrooms didn't need as long as I gave them.

[David A]

Mini smoker box made out of an old hamper box. Lump of chedder and a salami (was all there was in the fridge) in there and giving it a few goes with maple wood chips. Cheese already looking smoked

[Europa1]

I have a Pro-Q. Salmon comes out a treat, cheeses too. Quails' eggs surprisingly agreeable.

[Tony Angelino]

Hot smoked some salmon on the Kamado on Sunday. Cured a few medium sized peices overnight Saturday using the recipee from the Kamado Joe youtube channel (bascially kosher salt and brown sugar) and then smoked them for a couple of hours at 220 ish using wood pellets in a little foil envelope before finsing them with some honey brushed on for the last 20 mins or so.

Was a touch dry (think I had the temperature a bit high) but really tasty. Pleased with myself for the first attempt at smoking anything and thinking of getting the ProQ cold smoker as I fancy cheese.

Will be having another go next week, so will take pics.