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LH Smoke-house

Posted: Mon Sep 01, 2008 7:52 am
by Daniel Ezra
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?

Dan Ezra

Posted: Mon Sep 01, 2008 8:42 am
by CeDeBe
I don't know of any period images but I have had success with a smoke tripod (aka tipee :shock: ). 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! :wink:

Posted: Mon Sep 01, 2008 12:47 pm
by Daniel Ezra
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.

Posted: Mon Sep 01, 2008 4:18 pm
by Phil the Grips
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 ;)

Posted: Mon Sep 01, 2008 4:27 pm
by Daniel Ezra
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.

Posted: Tue Sep 02, 2008 8:12 am
by Phil the Grips
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.

Posted: Wed Sep 03, 2008 7:23 am
by craig1459
These people seem to have tried it
Camp Kirchen

Posted: Wed Sep 03, 2008 7:29 am
by Daniel Ezra
Spot on Craig. Thanks.

Something to think about.