Hi,
My name is Todd and I'm from Nova Scotia Canada. I grew up hunting and fishing and my father had a cold smoke house that we used all the time. We mostly smoked venison jerky and mackerel. I was a Hunting and Fishing guide and outfitter for 14 years and have guided in many provinces. I have a culinary arts degree from the Culinary Arts Institute of Canada. I have lived in many areas across Canada and have owned a True North smoker for about 10 years. I primarily smoke jerky in the smoker and since I moved back to Nova Scotia I started smoking mackerel in it. My smoker will only hold about 36 mackerel fillets per batch and the last time I used it I smoked 233 fillets. I have a convection oven so I can finish the mackerel off but this still took 14 hours of labour. I have decide to build a larger smoker so I joined SMF to get advice. The smoker that I'm building is portable as I didn't want to go build something and have to leave it if I decide to move to another location. It is made from a galvanize pallet shed that I framed in and I'm in the process of insulating and lining with corrugated stainless steel. I'm going to heat it with propane and want to be able to hot smoke in it also. as I progress I will send pics. I look forward to any support or advice you can offer. I have been reading post on SMF for the last 8 months and decided to make this project happen.
My name is Todd and I'm from Nova Scotia Canada. I grew up hunting and fishing and my father had a cold smoke house that we used all the time. We mostly smoked venison jerky and mackerel. I was a Hunting and Fishing guide and outfitter for 14 years and have guided in many provinces. I have a culinary arts degree from the Culinary Arts Institute of Canada. I have lived in many areas across Canada and have owned a True North smoker for about 10 years. I primarily smoke jerky in the smoker and since I moved back to Nova Scotia I started smoking mackerel in it. My smoker will only hold about 36 mackerel fillets per batch and the last time I used it I smoked 233 fillets. I have a convection oven so I can finish the mackerel off but this still took 14 hours of labour. I have decide to build a larger smoker so I joined SMF to get advice. The smoker that I'm building is portable as I didn't want to go build something and have to leave it if I decide to move to another location. It is made from a galvanize pallet shed that I framed in and I'm in the process of insulating and lining with corrugated stainless steel. I'm going to heat it with propane and want to be able to hot smoke in it also. as I progress I will send pics. I look forward to any support or advice you can offer. I have been reading post on SMF for the last 8 months and decided to make this project happen.
