It's dead easy.
My first version used an old Golden Syrup can as the smoke generator.
I punched a hole at the bottom side of the can so that I could insert a length of 8mm copper tubing that was connected to a rubber tube from the aquarium pump.
In the lid of the can I punched a second hole to take another length of 8mm copper tubing that was connected to a length of rubber tubing that lead to the Smoker.
The Smoker itself was a clear plastic box with a sealable lid. To allow the smoke to circulate, the Smoker had a hole low down on one end to allow the smoke to enter and a much smaller exit hole high up on the other end.
Inside the box, to lift the cheese or fish off the bottom of the box, was a plastic mesh cut from the side of an old collapsible box.
The tubing between the smoke generator and the smoker was sealed at both ends with some sticky aluminium tape (compliments of Lidl).
The secret of cold smoking fish is to "brine it" for 24 hours (i.e let it marinade in a salt brine) then let it dry and form a "pellicle" so that the smoke will stick to the fish. (This process isn't necessary with cheese, chillies, garlic etc.)
When the smoker is suitably packed with cheese, fish etc (ensuring that there is enough room between everything to allow the smoke to circulate) the lid os put on the smoker.
I then put the wood chips into the Smoke Generator, (I generally dampen the chips before use by soaking them in water for a few minutes and then draining them), put the lid back on , ensure that the tube is okay between the Smoke Generator, and the Smoker, start the Aquarium Pump and then start the wood burning by applying a blowtorch to the underside of the Smoke Generator.
After the wood is ignited (and smoke is being generated) I switch off the blowtorch and then adjust the amount of air entering the Smoke Generator (by easing the 8mm tube in and out) to keep the chips smouldering away.
Hope this is clear enough. :thumb:
