Smoking trout using sawdust - involves exhausting moisture from smoking process

摘要

Trout are smoked and cooked in an oven with a position at the base of combustion of smoking sawdust. One of the side walls has inlet opening and removal opening. The two wide walls perpendicular to it have double walls. At about half the height of the inner side wall, there is at least one discharge opening for moisture generated during smoking and cooking, reducing moisture level above. Mositure passing into the space between the side walls passes out to atmos. through a vent. ADVANTAGE - Fish is relatively dry after treatment.