We've started smoking!

Friends have persuaded us to take up smoking by lending us a smoking oven and, being keen fishers of fish, donating a few handsome trout to get us started. It took a little time to adjust the oven components to get it smoking properly, then it was time to put the fish in, close the lid and cross fingers. Opening the lid with trepidation 40 minutes later we were relieved/surprised/delighted to find two trout beautifully smoked to perfection. Interestingly, each fish, presumably caught in different waters, had a different flesh colour and flavour.

trout in smoker

trout in smoker