A small compact hot fish smoker, fuelled with two meths burners or the main unit can be placed over a gas BBQ. Wood chips or pellets are sprinkled into the base of the main compartment (one large handfull) heat the unit until smoke begins to be produced, then add your fish or meat. Only one addition of chips should be required. Once the meat is cooked it can be served. For more information on food smoking and wood flavours try our smoker cooking information booklet.