Fridge to fish-smoker: A green idea, or just good old Kiwi ingenuity?

I noticed a smell of smoked fish outside the Green Ideas office today. Our downstairs neighbours are a marine repairs workshop and the smell seemed to be coming from a daggy old fridge outside their man door. But hang on – why does that fridge have a chimney??

I asked and the nice blokes in the workshop told me it was their smoker. They'd converted the old fridge so that when one of them went fishing and got a good haul, they could smoke and preserve the delicious fish in bulk, ensuring nothing went to waste.

So what do you reckon? Are they clever upcycling greenies, resourceful Kiwis – or both?