Let me know when you're doing a hangi - I'll come and help you sample it.

God I haven't had hangi in ages.

Haven't actually smoked it it yet but as a hangi for pork/chicken/veges its brilliant - have used the base as a straight barby though but same thing applies, you have to make sure you clean all the fats and oils off otherwise it will smoke and taint the food.

If the fats drop down onto a hot plate it will put a really bitter oilt film over everything.

Arjay - you mean to stop the fat/dripping from dropping into the fire. Do like hte multi-kai - I saw one on the Sinclair TV programme and I reckon it'd be bloody brilliant.

Do you use it for cold smoking or is it just a hot smoker?

One thing I found was that every now and then you would get a real bitter layer over the fish and blamed it on the species or what I had sprinkled over it. I have finally cracked it as the same thing happens in a Multi-Kai-Cooker.

If it gets too hot the dripping will smoke and taint the food. If it is likely to drip put tin foil under it so the fat doesn't smoke up.

Also try smoking left over boiled spuds - 'The Best'

Bender , I use a fire for walk in smoker but it gets abit hot. Might be better to jimmy up a cold smoke system or use gas. Being used as a garden shed atm =/

Cheers

i find if i use both meth burners at once the fish tends to over cook with the heat as well as smoke .so what i do now is use only 1 side of the meths burner but refill it and burn it twice, so more smoke less heat .good in theory anyway.

also try different wood  or leaves  .last times i tried fejoa leaves on the second refill   a slight  tangy taste .not to bad  but most important of experiment until you get a taste you like

hope this helps

I use a stainless steel sink with a tin lid i made up. Works well for a quick smoke.If i caught enuff fish i have a large walk in smoker out the back which could probly do a marlin heh.

Try sum grape vine for a different smoke.

Cheers