00:00 [Music]
00:05 So I've got the fire going, I'm quite happy with it.
00:12 It's more the heat I'm looking for, you know, I'm leaning forward to make sure it's nice and hot.
00:16 And then all I do is just drop the lid and cover it with some of the hessian sacks, you know.
00:23 Just, er, sort of kill the flames of the fire, but still get the heat so that when you put the fish on it
00:29 you're actually smoking it rather than barbecuing it, you know.
00:34 We both used to have a house at the front of the place and then a place to work the fish and smoke the fish in the back door.
00:43 There's not many of them now like that, there's maybe only about four or five, but when I was younger
00:48 every second house had a fish house attached to the back door, you know.
00:52 And it might get really smoky so you may want to step out and then come back in.
00:56 You're definitely not coughing and spluttering like a lot of people do.
00:59 Usually when they come out they're coughing and spluttering saying "how do you manage this?"
01:03 And I'm like, well, you just get used to it.
01:05 And my good lady's always on about how much shampoo I'm, because I'm coming out the shower and then putting another good back in.
01:10 So that's what I like to see is the flames just above the level of the barrel so there's a good fire there.
01:21 So these fish are quite large so they'll take a wee bit of cooking.
01:26 And it's definitely hot enough.
01:28 Aye, and this is the smokies in the cellar just all going on.
01:33 Try to avoid the centre of the fire because it does get very hot and you just end up with burnt ones.
01:50 But it's a weird job because it's very hot here and then you're standing in the chill and it's very cold.
01:55 And then your hands in freezing cold water all day.
01:57 Messy and over.
01:59 And again I'm just looking to hear that there's no any disasters going on in there.
02:05 40 minutes should do it.
02:07 We'll have a look in 40 minutes and hopefully they'll not be far away.
02:10 I'm trying not to disturb them.
02:12 So it's just a lever tap, quarter turn on off.
02:16 Perfect.
02:17 Yeah, she thinks it's going to stay dry all day, she's hoping.
02:21 Although there was a wee shower of shleet just 10 minutes ago, you know.
02:25 And all I'm looking at here is just the colour of the smoke.
02:28 I don't know if you can see but the smoke right up the top is more kind of a bluish colour.
02:34 But I'm looking for this grey colour so there's no air getting in.
02:37 So that it's good to go.
02:40 And then if I let you have a look in here you can see that the sacks and the...
02:46 ...you can see into the fire.
02:47 Hopefully you can see there's still flames but...
02:49 ...we've not smothered the flames totally so they're still burning but it's very, very smoky in there, you know.
02:55 You know you can't even see the fish really.
02:58 Can you see them?
03:07 Can't really see anything from the smoke.
03:09 And originally it was just done to preserve the fish because nobody had fridges or anything like that so...
03:15 ...once the woods are smoked they should keep about 10 days.
03:17 The best way to have them is when they're hot off the barrel, you know.
03:21 I will maybe step out for a wee minute when I lift it up because it's going to be smoky I think.
03:25 Plenty of heat there anyway which is what we're looking for.
03:33 OK, let's have a look.
03:40 Well at least they're all still hanging which is good because I've tied them.
03:44 So nobody can see the fell in the fire because they weren't tied properly.
03:47 But these look ready to me.
03:50 These ones.
03:53 I am very fussy so I like to make sure it's done just perfect.
03:58 This is a burnt one, we'll probably just use that for a patty or something like that.
04:03 And then what I'll do is...
04:07 ...I'll just run the hose over. Look, I've got a plate for us.
04:12 I think...
04:13 ...again, you can be the guinea pig.
04:16 Just to make sure it's cooked all the way through.
04:20 I think it is.
04:22 You can see how juicy it is anyway.
04:25 There we go.
04:29 You can be first, have a try. Now it will be very hot but it looks good to me.
04:33 Like a diet, boys.
04:39 Like a diet, boys.
04:40 Morning.
04:48 Morning.
04:50 [Music]
04:55 [MUSIC]
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