LivingHistory.co.uk

I wish to build a temporary smoke0house for C10th events.

I think I want to cold-smoke (takes longer, but the food lasts longer), but would be happy to hot-smoke.

I really don't know what to do.

Any one help me here with ideas etc?

Yours
Dan Ezra

I don't know of any period images but I have had success with a smoke tripod (aka tipee ). The cooking tripod I have when wrapped in a canvas works well for smoking however you have to have a hole dug in the ground for the fire, just a foot or so to limit the oxygen... but you will already know that!

Nope. To be honest I am practicaly clueless.

I know I would like to do something on this line & I have seen Ray Mears & Hugh Fernley-Wittingstall dio simillar things.

And I fancy doing smoked fish, on site, and eating it.

But the How is still in it's infancy.

Start from first principles. What is the-
evidence for smokedfish in the C10th? Recipes? Household orders?
evidence for cold smoking fish? Pictures of houses? Building remains?
evidence for temporary structures for smoking fish on camp (unlikely- more likely to be done in a specialist structure and shipped to site, after all it is a preserving method, not necessarily done simply for the taste)

Just cos Ray Mears does it ain't a provenance

There are references to smoked food in the Ann Hagen boook. I am sure it happened.

Next job, work out how to do it on site.

If it was done on site the simplest way would be to hang it in a chimney or under the firepit cover and wait for a long while.

These people seem to have tried it
Camp Kirchen

Spot on Craig. Thanks.

Something to think about.