Fresh pike thoroughly cleaned from mucus and gut. 1 kg fish to take 85 g of coarse salt, in nature, you can measure the salt tablespoons. 90 g salt 3 tbsp Grate the pike against the scales with salt, RUB the abdomen. If the pike are large, it is possible to make a small puncture with a knife in the back, and also RUB it with salt. Leave proselytise at least a day, if more, it's nothing, then the fish will need a little rinse. Lay the pike on the grill smokehouse. On the bottom lay alder wood chips, as thin as possible chopped with an axe. Put the smoker on a low heat for at least 45 minutes, or for large coals, if pike are large, then smoke for 1 hour over low heat.

After the oil lamp to open and give the pike to cool. Alder nature can be identified by grey bark, carved leaves, small black knobs, since last year, remaining hanging on the top branches, and in color saw cut wood, after a while it will become bright orange shade!