Went to Eyebrook a few years ago to an open day.
there a man doing a demonstration smoking in a biscuit tin.
As follows .
metal tin with lid.tea time assortment ect
place in bottom of tin a rack made of chicken wire bend in such a way as to make legs that stand rack about 1.5" above base.
take saw dust apple ,oak, maple, your choice.
( Dont use treated wood it will taste.)
Use 2 table spoons full place in centre of tin in a cone shape.
form a tray out of tin foil with a gap around the sides of about 1/4" to allow smoke to pass.
fillet fish DRY with kitchen paper salt dry again , the salt will draw moisture out of fillet. "drier the better" place on tin foil tray .
FIT BISCUIT tin lid." doesnt need to be a tight fit"
place on heat source bbq coals gas ,fire ect.
when smoke starts coming out of lid wait 6 to 7 mins .
remove from heat ,open lid ,try to lift flakes of fish if easy job done.
eat hot or cold do a google for recopies
this works with whole fish adjust cook times .
this works with salmon fillets ,sausage ,bacon ,chicken ect.
I use this method regularly and works every time.
MANY THANKS TO THE GENT AT EYEBROOK
rgds.discoduck

Spooky, well not really. A fella was explaining this same method to me at Bushyleaze Sunday last.

Must give it a go.

Sean

It would help if you had a picture of this contraption.

you must have seen a biscuit tin before

Aye but what about a fish pic

Yes I have but never with a smoking fish laying on a bed of chicken wire.

Every picture tells a story, don't it? R. Stewart

i tried this method last night, it was simplicity in its self.
results were good.
i found nearer 10 minutes to cook, i guess it varies with the size of fillets.
does anybody have any tips on brining or rubs to enhance flavour ?
thanks
charlie

I tried smoking a fish once but i couldn't keep it lit. Left a funny taste on my lips.

Yes. Don't brine or salt the fish for too long - the method being described here is hot smoking, which is a method of cooking the fish. You don't need to salt for as long as you would a piece of fish for cold smoking, which is really a form of preservation curing and relies on removing the water from the fish but leaving the fat (like salami or chorizo)
You can do all sorts as far as rubs go - a splash of white wine or whiskey, or a smaller splash of vinegar, putting bay leaves on the fillets, dried juniper berries in the sawdust... the limit is the imagination. But I find it hard to get past a bit of lemon juice and pepper on the smoked fillet just before you scoff it with some nice bread and a bit of horseradish or mustard.

The biscuit tin method disco duck describes is the business - quality street tins work quite well too by the way

__________________
Pierian Springs? Is it fly only, likes?

i tried this too but i couldnt get roll up papers big enough to go round it