ABU GARCIA SMOKER
Cheap and cheerful, but this is more suited to smoking fish on a riverbank than great hunks of pork. In fact, you’d be pushed to slip in a chop.
The smoke comes from sawdust and gives a very intense flavour, even though you only put the fish in for about eight minutes.
It’s great for the hungry fisherman, but next to useless for an American-style ‘que’.