Very good videos. I'm just starting a catfish farm. Like everybody does you watch various videos puck bits from here and there. Looking at your prep area, for cleaning and washing a bit small, the sink wouldn't a commercial deep SS either single or double with a waste disposal unit been better, all your slim and inners could be caught out side? I saw another video were you said you doing training course. When's your next one how much. Is there a catfish group or the likes, if so have you any details. Regard Peter
great job bro. how much does it cost to construct such ovens. so the capacity of each oven is 200 right? if so, is it cost-effective for the local market or are you trying to export them?
Dear Lartman, your video is great. But you forget to add two most important facts. 1) You have to spread sieved ash on the Fat Collector before use. If this is not done, it defeats the aim of reduction of the PAH on the smoked fish. What the ASH spread on the Fat Collector does is that it soaks the Fat, Blood and Water, that drips from the fish. This prevents those drips from being burnt up and contaminating the smoked fish. There has been some instances where ASH was not spread on the Fat Collector, the Fat from the fish, Salmon, got heated up and burnt 🔥 into flames and burnt the Fish. So please, the ASH is very vital. 2) We don't fan the fire from the second chamber, known as Secondary Air Inlet.That chamber is supposed to draw in AIR to cool down the intensity of the heat coming from the fire, so that we don't get Case Harding. That's the outside of the fish will become hard as if it is well cooked but the inside will be soft and not cooked. There is a little hole at the back bottom section of the Oven known as the Primary Air Inlet. It draws in air to feed the fire to burn well. We also FAN the fire from there. So kindly take notes.
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The oven was constructed by an expert and there will be an episode where l will take you through the entire processes.
Ok
Hi Franklin Workor from Liberia, where is your WhatsApp number. Thanks
Really good, how can we get this done in Nigeria
Please I need one
How can I get the number of someone who does some
Very easy to understand, you’re doing great 👍🏾 Lartman keep it up
Thanks Kathy❤️
Such a modernized smoking system. Great job 👏
Thanks 👍
Good job mr Lartman. You’re on the right track.
Thank you❤️
Excellent video.
Clear, cut and precise. Great job bruh
Thanks a lot Sir
Very succinct 👍🏽
Thanks 👍
Very good videos.
I'm just starting a catfish farm.
Like everybody does you watch various videos puck bits from here and there.
Looking at your prep area, for cleaning and washing a bit small, the sink wouldn't a commercial deep SS either single or double with a waste disposal unit been better, all your slim and inners could be caught out side?
I saw another video were you said you doing training course.
When's your next one how much.
Is there a catfish group or the likes, if so have you any details.
Regard
Peter
Hi Peter, our next training is coming off this September, reach out to me on +233500475443
Thank you sir for this, how can we set this up in Nigeria, cost personal etc.
Please contact us here +233 50 047 5443
Great information, keep it up.
Good job man 👍
Thanks 👍
Lovely😘
Thinker man
Good job bro
Thanks 👍
please how much will the oven cost estimate...
About GHS5K
okay thanks
Pls I need contact of guy who constructed your oven
Did you study fishery at any point in school?🤔 Cos...
Good job
Please how much will it cost me to get such oven?
It cost me ¢5K
@@LartmanFarms Please how do I locate or reach you? Any contact number for me to call? Thank you
great job bro. how much does it cost to construct such ovens. so the capacity of each oven is 200 right? if so, is it cost-effective for the local market or are you trying to export them?
The oven can smoke 400-700 depending on sizes of fishes. It cost my about ¢5k in October. I'm using it for both markets
@@LartmanFarms 5k including all the shed?
@@alpha_vision no please, just the oven
@@LartmanFarms wow it's very expensive
@@alpha_vision based on the returns you could make it makes sense
I want to learn about fringline and to buy it
You can reach out to me on 0500475443
Can I see the smoker in action sir
🔥🔥🔥🔥🔥🔥
👍👍👍👍👍
Please can I get your contact?
Please can I get a number of someone who can build such for me when given the money
!!!!
Am from Nigeria please can I have ur contact
Dear Lartman, your video is great. But you forget to add two most important facts.
1) You have to spread sieved ash on the Fat Collector before use. If this is not done, it defeats the aim of reduction of the PAH on the smoked fish.
What the ASH spread on the Fat Collector does is that it soaks the Fat, Blood and Water, that drips from the fish. This prevents those drips from being burnt up and contaminating the smoked fish. There has been some instances where ASH was not spread on the Fat Collector, the Fat from the fish, Salmon, got heated up and burnt 🔥 into flames and burnt the Fish. So please, the ASH is very vital.
2) We don't fan the fire from the second chamber, known as Secondary Air Inlet.That chamber is supposed to draw in AIR to cool down the intensity of the heat coming from the fire, so that we don't get Case Harding. That's the outside of the fish will become hard as if it is well cooked but the inside will be soft and not cooked.
There is a little hole at the back bottom section of the Oven known as the Primary Air Inlet. It draws in air to feed the fire to burn well. We also FAN the fire from there.
So kindly take notes.
Can we please get your contact ?
0551423208
Contact number for Lartman farms
Please give contact number for Lartman Farms