Smoked Fish

- Ingredients -

• BRINE:
  • 500 mls of water
  • 1½ cup tbsp. of brown sugar
  • 2 tbsp. of salt (alter to taste)
• Fish Fillets

Place a piece of alfoil on top of center tray and spread 2 capfuls of sawdust on top of alfoil. The alfoil will help you clean your smoker oven without too much effort.

Mix together the brine and soak fish fillets for 10-20 mins, the longer the better.

Pat dry fillets with paper towel and lay fillets (skin down) on wire trays.

Close top firmly.

Place lit Metho Burner under centre of box and within 10-20 mins delicious Kippers will be enjoyed. (Fill Metho Burner to small bubble inside Metho Burner with metho. This will cook for approx 20 mins. If you need more cooking time, pull Burner out with tongs and refill with Metho).

Do not remove lid while cooking.