Where there's smoke, there's flavour

By Frank Camorra
Updated February 14 2013 - 4:23pm, first published November 26 2012 - 10:09am

When I was at school, I built a small smoker in metalwork class. It was big enough to hold four juicy mullet fillets. After throwing a handful of slightly moistened woodchips into the smoker with the fish, I put it on the barbecue and cranked up the heat. It smoked and cooked the fish in about 15 minutes.

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