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-...ayphotohosting

[Hamish]

Heaps of them here:

http://search.ebay.com.au/search/sea...oker&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.