This is a DIY bodge.
I wanted to make my own welded loops but I don't have a hot-air gun and I find that a naked flame is a bit difficult to control for me.
So, I took an empty soup can and with a sharp pair of scissors cut it around at 2.5 inches from the closed end. I then dished the closed...
Im wondering has anyone tried smoking salmon, rainbow trout, mackerel etc on the Barbeque? I have a Webber, the type with the dome lid. It'll be hot smoked, so do you still need to salt the flesh and how long smoking?