- Jan 27, 2008
- 6
- 10
Just joined this forum a couple of days ago because I was impressed with the amount of good advice from friendly members here.
I am located just north of Toronto and have used a "Centro" electric smoker since 9 month. This smoker is identical to the "Masterbuilt" sold in the USA. So far I mainly hot-smoked trout, mackerel and salmon with great success. Now I'm aiming to do some cold-smoking of salmon which will need some modifications to be done to my smoker.
I am of 38 vintage (translation: 70 years old) but eager to learn more all the time. After all, what we learn after we know it all is what really counts.
Hassy
I am located just north of Toronto and have used a "Centro" electric smoker since 9 month. This smoker is identical to the "Masterbuilt" sold in the USA. So far I mainly hot-smoked trout, mackerel and salmon with great success. Now I'm aiming to do some cold-smoking of salmon which will need some modifications to be done to my smoker.
I am of 38 vintage (translation: 70 years old) but eager to learn more all the time. After all, what we learn after we know it all is what really counts.
Hassy