The Scottish Mail on Sunday

ABU GARCIA SMOKER

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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’.

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