I have been meaning to make one of these for a while.
not a fan of hot smoked food and having tried one of the swedish tin jobs it works fine but I prefer cold smoked food especially fish
the challenge is cooling the smoke enough so the fish doesnt cook conventionally.
For this I snaffled some nice aluminium downpipe and rain catcher.
Knocked up a quick wooden food box from some scrap I had lying around, quick hole sawn out to accomodate the pipe.
for the smoke generating end I initailly tried candles under a foil shelf with the sawdust on top but it is not hot enough and the dust was too fine to maintain a smolder.
back to the drawing board and I decided to use a gas burner and put the sawdust directly on the box base. Works a charm
But......the smoke didnt really come through the pipe at any rate.
The solution was an old computer cooling fan screw over the food end of the pipe to draw it through.
It now smokes like a 15 year old essex girl!
I need to raise it on something like permanent feet and create a lid for both ends but it is functional.
Fish has been salted rinsed and dried before smoking
this sawdust is from a yellow hard wood called Opepe.
I also have some Yellow Balua and some common or garden Oak.
Today I will mostly be smoking a 2lb rainbow Trout....any my neighbours if they leave that window open!