As an enthusiastic and experienced home smoker, may I offer my advice (Smoke gets
in your pies, July issue). Cold smoking is infinitely superior to hot smoking and is not in any way complicated.
A smoking vessel can be made out of almost anything but if buying I recommend PEETZ, which gives you the space to hang a whole salmon side. It comes with a hot-smoking element that I don’t use apart from hot-smoking pheasants.
You will struggle to beat a Proq Smoke Generator (available from hotsmoked.co.uk), a stainless maze that burns from the outside inwards and gives 12 hours plus of gentle smoke. They cost about £40. Buy two small ones rather than one large.
The next step up is the Smokai generator, which produces a lot of smoke but needs a heavy-duty air pump and cleaning is a bit of an issue.
Coming from Grimsby – the fish capital of England – I felt hugely complimented when one of our leading fish merchants said he prefers my smoked salmon to what is available commercially. I am happy to share my knowledge.
Stephen Ede, by email