i want to make sushi but i dont have a Makisu, and if i buy one i'll probably never use it again so if there is a common house hold item I could use as a replacement please tell meeeeeeeeeeeeeee
we fire the pit with charcoal, and keep stoking it with additional coals all day to keep the temperature constantfor flavoring, we put hand fulls of soaked drained wood chips in as we stoke, or, if you are lucky enough to have large chunks of the wood you are using (hickory, mesquite, apple, etc.) then put them in dryif you have access to large amounts of cured smoking wood (again, the types listed above, pecan, any fruit or nut wood will do, as long as it is cut and split, and not treated lumber) then you can use that to fire your smoker as wellif you are using the cold smoke method (fire pit is in a separate chamber than smoking chamber) this will be your best bet - you will get the maximum amount of flavor from your smoke this way.
I use charcoal when I am hot smoking, temps over 125 degreesfor cold smoking i use an electric charcoal starter and lay an aluminum pan with the wood chips on top of it.
I learned using a sheet of aluminum foilIt works fine.
