Dick Bee

Well, having started off with chillies, then cheese, then sausages, I went for it and smoked a side of salmon. Pretty successfully too, tho I say it myself! Shame the slicing left a lot to be desired, but the thick and scraggy bits are in the fridge for scrambled eggs in the morning, which is actually the only way Mrs Bee will eat smoked salmon. The scraggy bits, that is, that the dog and I didn’t eat! No waste, the skin was crisped up, and cut up for dog treats!

Update on mine; it went out on first attempt, and I thought the air inlet was too small. I lifted it onto two 3/4 inch(ish) slats to allow air through. Only half filled the tube as suggested. It smoked nice and cool for 5 1/2 hrs! No melted cheese. I should add I took the cheese out after 2 1/2 hrs, but let it burn to see how long it would go.

Impressive looking bit of kit! Mine's bright and shiny now! Gave it a good clean out, blowtorched it to sterilize it, a la beekeeping practice, and found some pin holes where it had rusted. I've now wrapped it with aluminium tape!

Overheating problem hopefully solved! This is an old galvanised honey extractor, a type illegal for honey use for many years now, and I’ve used as a planter. The bin fits just about perfectly over it, will be sealed with duct tape. Smoke generator can go in the bottom, or raised a bit. It has a honey gate, a big valve, that will serve as an adjustable air inlet.

Thanks guys. I've ended up with a Cooks Professional one.

Yes, it has a chimney. I sealed the holes in the side, a double row at the bottom end, same as yours.

Thanks Wade. I've raised the incinerator, minus legs, on 8in sleeper off cuts, and put the smoke generator on the slabs underneath. I managed to do so without needing a skirt of any sort. I've left an air gap at the open end of the tube as you suggest, turned away from the breeeze. So far so good! Burning well, temperature in the smoke space is 13C. Much better! One thing I did notice is that the incinerator in your photos has holes under the top rim, and mine doesn't. They may let heat escape. I'll see how this works. If ok I'll have another go with the cheese, and then, the salmon!

I'm starting with the "garden incinerator + smoke generator tube" system. My first attempt was cheese, and I got a fair bit of melting, thick billowing smoke, and a short burn time. I figured that it was burning too hot, obviously, and put it down to excessive air flow. I'd taped over the holes in the sides of the bin, with aluminium tape, and therefore, for my second attempt ( to smoke some chillies), I taped up five of the holes in the bottom, leaving five open. This time I also inserted my oven probe thermometer. The temperature is still getting up to 35C. Too hot still. Should I close off more holes, presumably the smoke generator tube needs some air, so I can't close them all off? The ambient afternoon temperature today is 14C.

I'm looking to buy a vacuum sealer. For my purposes there are a few in the £40 range. I've got it down to an Aicok, an Andrew James, or a Bonsenkitchen. Does anyone have experience of any of these, or any other recommendations please?

Thanks for the advice gentlemen. I'm going to try the one Justin recommended. I'll remember your advice on the bags too, Wade.

Thanks Justin. Is it easy to get replacement bags when they run out?

Thanks Ice. Looks like a good item, £20 more expensive on Amazon, so good price too. I'll speak to Mrs Bee!

I'm looking to buy a vacuum sealer. For my purposes there are a few in the £40 range. I've got it down to an Aicok, an Andrew James, or a Bonsenkitchen. Does anyone have experience of any of these, or any other recommendations please?

Just a cheapie Aicok, not a £400 Excalibur! I bought it to dry chillies, since done apple rings, now biltong. Works well, and a lot quicker than a biltong box. We'll see how it lasts.

I’m SA born. Probably in the blood!

Ready for dehydrator, and the finished article!

This morning I have mostly been making Biltong!

Yeah, stainless seemed more food safe!

I've rethought that. Decided not to be so tight and spent £2 on a stainless rack!

Hi all. Is there a problem with galvanised components? I'm thinking of using a fairly heavy duty galvanised mesh as a rack in a homemade cold smoker.

I keep bees in a commercial orchard. When they spray they let me know and I shut the hives up the night before, and let the bees out again when the spray is dry. No problems so far ( fingers crossed!). I wouldn't worry about residues on bark as Wade says, we eat the apples after all!

Hi Ice, a few allotments are like that. Others welcome the bees. I've always shied away from it as every time somebody gets stung by a wasp your bees will get the blame! Also you don't know what folk are spraying.

Hi all. Thanks for letting me join. I'm a beekeeper from Kent, always interested in smoking, but never got around to it, mainly cos I assumed it had to be more complicated than it seems! Must be some glazes, marinades or the like I can do with honey! Inspired by meeting Wade at Brogdale Apple Fest.