How to smoke fish: The Kirkenes smokehouse

The Kirkenes Kiln A Norwegian salmon smokehouse d smoke duct e controlled fans o fresh air duct h brick chimney finlet diffuser wall b smouldering sawdust a hanging fillete Le smoke discharge pipe Smoke is generated by a smouldering mix of beechwood and juniper (b). The wood mix is placed inside a freestanding front-loading clay oven, and emits smoke through a vertical duct (d). Two sets of speed-controlled motor-driven fans (e) then blow the heated air forward. Flowing through the many individually adjustable openings of an inlet diffuser wall (f), the smoke enters the main kiln chamber, and travels through fresh hanging fish fillets (a). Fresh air is also brought into the same area (c). The smoke then exits the smoking chamber through a long discharge pipe (g) and goes out to the old brick chimney (h). SMOKED SALMON HANSEN & LYDERSEN EST. 1923 + KIRKENES NORWAY