The Kiwi Smoker - Recipe's

The Kiwi Smoker 
by Carl Scott 

This book is a guide to both cold and hot smoking and covers preparing the smoker, preparing the food, brining and different brine recipes, smoking saltwater and freshwater fish, shellfish, chicken, sausages and cheese. Recipes are included. 

A bushfire guide.
Ideas and recipe's to get the most from your smoker

Combining a love of seafood with the unique flavours & aromas captured by the smoking process, Carl Scott shares some of his own personal recipes & some from his equally enthusiastic friends. Some of the techniques & recipes in the book have been designed for use with the "Bushfire Smoker" that Carl designed but most also apply to any of the smaller, compact-type smokers used by the majority of beginners.

This book covers such topics as:
The art of "Hot Smoking"
Brining
Smoking lots of different fish species
Smoking cheese
Smoking Sausages
Smoking chicken
plus many more interesting smoked dishs
even discuss's how to fillet the fish.

A total of 32 informative pages, inclusive of colour photo's.

Author: Carl Scott

KEYWORDS:
The Kiwi Smoker - Recipe's, smoker recipes, smoking recipes, smoked fish, fish smoker, fish smoking,