Here are the Whisky Barrel Smoker photos as requested. The smoke is generated by a 'Bradley Smoker' generator which burns small 'pucks' of wood chips (seven flavours). A fan oven heater element is used to provide heat for hot smoking and is controlled via an electric hob rheostat. Kippers take about 15 minutes to brine and 2 hours to cold smoke (27°C). Salmon is a little more long winded with three days cuing in a salt/sugar dry cure, then 2 hours cold smoke, followed by up to 4 hours in a gently raising heat (up to 60°C).
An intriguing, imaginative and intricate conversion of an oak whisky barrel. Mouth watering !