Fish Smoking Methods

[Martin A1]

Has anyone got any experience in smoking their fish, chicken or the like?

I'd be keen to learn how you do it and what smoking systems you have set-up (ie pics). I've long wanted to give it a go and reckon when I have produced an excess of fish I'll have a good reason to.

[Jonathan Dyer]

A good camping store or hardware should have simple fish smokers. I’ve got one its about 18”x12” or so. Just putt wood chips or smoking flakes in the bottom the fish goes on a rack just above the chips, close the top lid and a tin of metho is lit underneath. The chips smolder and your fish is smoked. May cost over $50 + the wood chips.

A simple cheap and quick way to smoke fish. Good for your camping trip on the weekend.

[DuncanC]

A good camping store or hardware should have simple fish smokers. I’ve got one its about 18”x12” or so. Just putt wood chips or smoking flakes in the bottom the fish goes on a rack just above the chips, close the top lid and a tin of metho is lit underneath. The chips smolder and your fish is smoked. May cost over $50 + the wood chips.

A simple cheap and quick way to smoke fish. Good for your camping trip on the weekend.

Sounds like a fantastic piece of gear Jonathan. I've seen those big old biscuit tins used for that (the tall rectangular ones). A hole punched through each side at the top and a skewer or thin piece of metal pushed through with the fish threaded on. Then just chuck some wood chips in the bottom and light it up (if you want to add a small metho burner just use a metal lid turned upside down filled with metho with the wood chipcs some how suspended over it). Close the lid and instant smoker.

[Jonathan Dyer]

It does take a bit of practice in the smoking process. Too much wood chips, sawdust, shavings adds too much smoke flavor in the meat I think. Reducing the amount of metho to be lit reduces smoking time as well so that you don’t over smoke the meat.

[redleg]

hi folks
we cut the fish beside the backbone and open it out flat.
rub in salt ,then sprinkle brown sugar and leave it a while.
smoke for one lidfull of meths and eat it hot.
lovelly
not so brave with chicken tho -too many germs to risk it

[fishfood]

Just saw the smoking thread heres a little something i got from the recycling center

[Hamish]

FF - you are amazing - that smoker looks brand new! You just saved yourself about $150 - http://cgi.ebay.com.au/Smoken-Grill-Charcoal-Fish-meat-Smoker-Grill-BBQ-New_W0QQitemZ160248405527QQihZ006QQcategoryZ149244QQssPageNameZWDVWQQrdZ1QQcmdZViewIt em#ebayphotohosting

[Hamish]

Heaps of them here:

http://search.ebay.com.au/search/search.dll?from=R40&_trksid=m37&satitle=fish+smoker&category0=

[Hamish]

It does take a bit of practice in the smoking process. Too much wood chips, sawdust, shavings adds too much smoke flavor in the meat I think. Reducing the amount of metho to be lit reduces smoking time as well so that you don’t over smoke the meat.
Hi Jonathan - does the smoke fill the back yard when you use a smoker - or is it mainly contained inside the smoker. Just wondering about annoyed neighbours with all the smoke in my situation...

[Jonathan Dyer]

It does smoke, but saying that I have and mostly do mine inside with the extractor on, so not too bad. If you prefer outside its fine too smoking several fish is no where near the smoke generated off a raging bushfire close by.

[BARRAMUNDI BRETT'O]

Hi all,I make a lot of beef jerkey and biltong.When i want to smoke my jerkey i simply use my weber.I gather up a few twigs and start a fire in the webber ,let it die down to a few coals throw a handfull of sawdust on the coals and put the lid on,leaving the top and bottom vents slightly open,too many coals and there will be too much heat,you want a gentle dry smoke.I have an old oven and put my jerkey on at 100 deg leaving the oven door slightly ajar with a wooden block etc,I generally do it overnight and check first thing on waking.yum yum. HOO ROO Brett

[Jason Palenske]

A good simple smoker that anyone can make can be found here. (http://bbq.about.com/gi/dynamic/offsite.htm?zi=1/XJ/Ya&sdn=bbq&cdn=food&tm=62&f=00&tt=14&bt=0&bts=1&zu=http%3A//www.cruftbox.com/cruft/docs/elecsmoker.html) In fact I plan on making one as soon as next payday rolls around to go with the grill.

[fishfood]

All about smoking meats http://www.smokingmeatforums.com/

[anniefish]

Hi FF,

what a great site, it will take a while to get through it I think, but I'm sure it will be worth it.

Annie

[fishfood]

Yea i have had a few good smokes so far best was a beef and pork fattie

[Shane]

Yea i have had a few good smokes so far best was a beef and pork fattie

Hi FF,
Great link, thanks for sharing.
Have you had any success with smoking trout?

cheers,
Shane.

[fishfood]

Hi not yet but maybee this weekend

[BenY]

You could try one of these:
http://www.instructables.com/id/Cheap-redneck-ceramic-smoker/

[Dufflight]

I'll have to build or buy one of these things. I've heard it adds a lot of flavour to meats.

[Cucuteni]

Here's a pic of a cob oven a boarder built for friends several years ago. It cooks well: hot and fast. Could it be used to smoke foods as well? Anyone have any ideas on smoking food in cob?

[nick]

wow, that is very cool. That is the most well finished cobb oven I have seen, I would very much like to have that in my backyard. Could you add some more pictures and possibly add a cobb oven thread somewhere.

Cheers Nick

[Bidadisndat]

Gotta agree, nick; That sure is one really great cob oven. I'm pretty sure a cob oven can be used as a smoking chamber, in fact, I'm counting on it.
We're designing ours to be part of a large barbeque area, you know - pergola, work bench with kitchen sink, laaarge table, etc.
A thread on cob ovens, perhaps including breadmaking would be good.