jasper65 6 Posted September 16, 2007 Report Share Posted September 16, 2007 seen some nice cheap smokers on the net, Anyone ever tried it with meat or whatever or cured anything? Quote Link to post Share on other sites
Giro 2,648 Posted September 16, 2007 Report Share Posted September 16, 2007 never smoked out myself but me pal smoked some altic prawns the little ones they were well nice.. Quote Link to post Share on other sites
Guest Scuba1 Posted September 16, 2007 Report Share Posted September 16, 2007 I do a fair bit of smoking and curing with fish and meat. What do you want to know?¿? But I made my own smoker as I don´t like the small ones much as it is not easy to keep a constant temp in them for longer periods of time. ATB Michael Quote Link to post Share on other sites
juckler123 707 Posted September 17, 2007 Report Share Posted September 17, 2007 Ive often hung fish in the chimneys of benders tepees and bow tops cant beat fresh smoked fish of any variety Quote Link to post Share on other sites
jasper65 6 Posted September 17, 2007 Author Report Share Posted September 17, 2007 I do a fair bit of smoking and curing with fish and meat. What do you want to know?¿? But I made my own smoker as I don´t like the small ones much as it is not easy to keep a constant temp in them for longer periods of time. ATB Michael Its mainly the process that goes into it Michael and how long they need to stay in the smoker? the other question is what material do you use in the smoker? is it Charcoal or wood chip? . I have seen a few programs on the box where they smoked and cured some Hams, Boy they looked good .... Cheers Jasper Quote Link to post Share on other sites
Guest Scuba1 Posted September 17, 2007 Report Share Posted September 17, 2007 I do a fair bit of smoking and curing with fish and meat. What do you want to know?¿? But I made my own smoker as I don´t like the small ones much as it is not easy to keep a constant temp in them for longer periods of time. ATB Michael Its mainly the process that goes into it Michael and how long they need to stay in the smoker? the other question is what material do you use in the smoker? is it Charcoal or wood chip? . I have seen a few programs on the box where they smoked and cured some Hams, Boy they looked good .... Cheers Jasper This is what I made for myself. http://www.thehuntinglife.com/forums/index...hl=smoking+fish Quote Link to post Share on other sites
jasper65 6 Posted September 18, 2007 Author Report Share Posted September 18, 2007 Thats pretty Impressive Scuba !! just a shame you didn't live closer as I would have paid you to knock me one up, I really fancy getting into my own smokeing and cureing and the end result of getting it on the plate and eating it with a nice .. Cheers Jasper Quote Link to post Share on other sites
Guest Scuba1 Posted September 18, 2007 Report Share Posted September 18, 2007 Thats pretty Impressive Scuba !! just a shame you didn't live closer as I would have paid you to knock me one up, I really fancy getting into my own smokeing and cureing and the end result of getting it on the plate and eating it with a nice .. Cheers Jasper The problem is , if youlive in a populated area, people will stand at your fence, with plate in hand as soon as you fire the thing up, because it just smells ........ yummmmy. :whistling: Quote Link to post Share on other sites
Kat 3 Posted September 19, 2007 Report Share Posted September 19, 2007 A friend in France has one and i'd agree with that description of the smell being 'scrummy' lol They put cheese in theirs and it turns out delicious. Quote Link to post Share on other sites
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