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Tips On Building A Fish Smoker
Posted 27 May 2010 - 12:36 PM
real keen to build a smoker , Ive heard a old keg is good or a fridge? has anyone built one ?just after some tips
on making one! thanks
Posted 27 May 2010 - 01:55 PM
The Fridge probably would be more for a cold smoker (where you tunnel the smoke thru pipes to underneath the fridge where a hole has been cut to allow the smoke to filter up thru the hanging fillets. The fire is built outside & the fish is S L O W L Y smoked, but not cooked (like haddock.)
If you want a normal smoker (fish is hot cooked in about 1/2hr) you can just use an old electric fry pan for small quantities, so long as it has a high lid. Check with the wife first, or get one from Sallies or Vinnies for about $2!! Put some alfoil on the base, place the dust or wet chips in the middle of the alfoil, then whack a high cake rack into it with the fish fillets (or whole fish) on top (you can sprinkle the fillets with a mix of salt & brown sugar - some use honey.) Put the lid on. I use a portable camp stove (about $25 at most camp shops with 'throw away' gas cans like Gasmate.) Turn it on until the dust/chips start to smoke & then turn the gas down to low/moderate. If using whole fish, turn them after 20 mins. Most fillets would be fully cooked within 20-30 mins depending how many you do. 2 cake racks (with clearance between them) allows you to do about 8 fillets.) Whole fish take longer. If smoking whole fish, always put a skewer into the shoulder of the fish to check that it is cooked. Cook 2nd side slightly less than 20 mins. Wrap up the alfoil & toss! No Mess!
Fish should be at least 24hrs old or they curl up in the smoker. They must 'relax' before cooking.
Whole fish - pull off the fins off the back & stomach, then pull the skin off & eat the flesh from the top, pull off the skeleton & eat the rest! YUM!
Old Covered Roasting tins are good too. They often come with a rack already.
Always do it outside.
Google 'DIY Fish smoker' and click on 'images' (up on the top row of the google menu) and then choose which one you want to look into further - it will show you the different ones to make.
Blackfish, mullet & tailor smoke beautifully - as does chicken!! Par cook the chicken first, so it doesn't take so long tho!
Edited by Roberta, 27 May 2010 - 01:59 PM.
Posted 27 May 2010 - 07:14 PM
Posted 02 June 2010 - 12:47 PM
p.s.cant wait to meet you at the lure social.
Posted 02 June 2010 - 03:04 PM
And you can get really cheap ones at any of the outdoor/camping shops.
All of the above but I just have to add.
"Smoked duck breast". Note skin on!
Absolutely mouthwateringly gorgeous.
Roberta as a connoisseur of smoking reckon you should try this.
Posted 02 June 2010 - 03:59 PM
1) First, catch your duck!!
Reminds me of a funny story! When I was living in NZ, a buddy used to go duck hunting on the FIRST day of the season, shoot some ducks & that was it, went back to fishing. He asked me if I wanted any ducks he caught! I said 'YEAH'! (she thinks, nice duck fillets ready to cook!)
Next weekend, a knock at the door & there's Mike with 2 ducks ...... whole ..... with skin, feathers & head still on & gut within ....... tied together thru their snouts with a bit of river reed! NOT exactly as I'd imagined it!! After profuse thanks, I took the ducks outside & started plucking them! As you can imagine, feathers were going everywhere & I'd barely started! Hmmm must be an easier way than this ...... I thought I would skin it & then just take the flesh off. But I cut the wrong bit & duck poo & gizzards went everywhere. I was puking & holding my nose at the same time!! Finally I got the flesh off & managed to cook up a reasonable 'duck l'orange'! It was lovely!
The next year, when the ducks arrived, I was prepared!! I just split the skin between the breasts, peeled it away from the carcass & gently removed the breasts from the duck! THe rest went into the bin.
Back on track ........
I smoked 4 blackies & 2 bream last night & right now am about to make them into about 4 smoked fish pies! YUM!
Looking forward to putt ing faces to a LOT of names on the 20th, FD!!
Posted 03 June 2010 - 12:31 PM
You will have to pm me that receipe for smoked fish pies,my
kookaburra only gets the tailor. Could eat them everyday.
But if I could do the pies,Pam just might try them.
Posted 03 June 2010 - 02:40 PM
Here is the link to the other thread I put up about fish smoking
If doing the fillets, i would just try Slinky's method of just rubbing the Kecap Menas (Indonesian Soy Sauce.)
My recipe for the smoked fish pie is on page 2
Posted 04 June 2010 - 09:55 PM
Wrap up the alfoil & toss! No Mess!
I am a massive fan of doing fish in alfoil, whack it in the oven. also use baking paper if i'm grilling lamb chops or something, why clean all the fat up when you can just let it cool and throw the paper in the bin?
building a smoker would be awesome. i'd have to catch a bit more regularly to justify it tho
Posted 04 June 2010 - 10:43 PM
Posted 05 June 2010 - 01:52 PM
Trout especially, always take the smoker when I go to Lake Lyell on the off chance we catch some thing to put in it.
Just the Stainless box type with the little metho burner, works a treat.