sschmoking!!!

[tynetyke 0]

just wondered if anyone could help with fish smokers, been out fishing today managed one trout in a six hour sesh, not making excuses

but sun was right up and wind didn't help either, anyway wanted to try something new with the catch so had a look thro mail order mags and on ebay

for smokers but they seem a tad expensive so any help on how to knock one up would be gratefully recieved

cheers TT

[Murph 30]

The smoker I use is an old gas bottle with a door cut into the side and a chimney let into the top, this holds the sawdust and the smoke rises through the chimney into a fire hose reel cabinet set above and to the side of the bottle, the whole thing is on wheels so it can be moved about. The cabinet has racks and hooks in it for hanging meat, cheese etc and it cold smokes really well, think we made it for a total cost of around £5. Thinking about modifying it so that you can move the gas bottle directly under the cabinet and use it as a hot smoker but not got round to it yet. I've heard of them being made out of all sorts, all you need is something to burn the sawdust in and something else to hold the smoke in, they're not hard to make. Don't forget to brine whatever you're smoking beforehand or the smoke flavour will be really harsh. It's at a mates at the moment, if I get chance I'll take a picture and post it up sometime this week.

[fishfish 17]

heres a post i made late last year:

ime quite often asked how i manage to smoke my own meats and fish,some think theres a secret method and that it must be dificult to do or that an expensive smoker is needed.heres a fairly self explanitary diagram of my smoker.any questions just ask!

 

[dogs-n-natives 1,182]

Ive also wanted to make myself a smoker for ages, and I like that idea fish fish.

 

Just a quick question, does that hot smoke it then?

 

cheers

[gwhite80 0]

Have you tried a chimnea thingy you get from garden centres, could be a cheaper solution

[AIRGUNNER 1]

heres a post i made late last year:

ime quite often asked how i manage to smoke my own meats and fish,some think theres a secret method and that it must be dificult to do or that an expensive smoker is needed.heres a fairly self explanitary diagram of my smoker.any questions just ask!

 

 

Looks sweet that FishFish, thats tempted me to dust off the old beachcaster and get some fresh makeral.

[tynetyke 0]

thanks for the replies

just had a go at smoking a bit trout in a sweet tin smoker i seen on jamie oliver the other night

all yon need is

sweet tin/biscuit tin with lid

chicken wire

handful of sawdust or shavings

then all you need to to is stick a few holes in the lid, scatter sawdust in the bottom of the tin and cut and shape the chicken wire

so it sits in the tin about an inch off the shavings

put the fish on the wire on put on the lid and place the tin on a gas hob or stove (low/med heat) for five mins or until fish is cooked

the smoker still needs some fine tuning regarding type of sawdust,heat and timing

next time i won,t use softwood shaving i'll try oak or hickory the fish cooked great but ther might have been some sort of preservetive

in the softwood could taste something funny heres some pics anyway

 

 

would be grateful for any info on improvements

cheers again tt

[Murph 30]

Well went round to my mates tonight and here is the smoker, a bit blocked in by other stuff but i should think you can see the basics of how it would work:

 

[mackem 26,706]

I like the view from your decking mate,whats the river?Tyne?Handy if it is

[tynetyke 0]

aye its the tyne but instead of fog on it its manky smellin smoke lol

[mackem 26,706]

Decent fish runs soon

[Murph 30]

thanks for the replies

just had a go at smoking a bit trout in a sweet tin smoker i seen on jamie oliver the other night

all yon need is

sweet tin/biscuit tin with lid

chicken wire

handful of sawdust or shavings

then all you need to to is stick a few holes in the lid, scatter sawdust in the bottom of the tin and cut and shape the chicken wire

so it sits in the tin about an inch off the shavings

put the fish on the wire on put on the lid and place the tin on a gas hob or stove (low/med heat) for five mins or until fish is cooked

the smoker still needs some fine tuning regarding type of sawdust,heat and timing

next time i won,t use softwood shaving i'll try oak or hickory the fish cooked great but ther might have been some sort of preservetive

in the softwood could taste something funny heres some pics anyway

 

 

would be grateful for any info on improvements

cheers again tt

 

Did you brine the trout? Don't use softwood as the resins in it will give an acrid, sharp taste. I mostly use oak but if I get hold of any, I use fruit wood as it passes on a bit of the flavour to the smoke, try apple or cherry if you can get hold of any.

[fishfish 17]

Ive also wanted to make myself a smoker for ages, and I like that idea fish fish.

 

Just a quick question, does that hot smoke it then?

 

cheers

 

 

only if yu put a lid on it.

[tynetyke 0]

cheers murph only used soft wood cos thats all i had to hand, that horrible taste must have been the resin

can get any amount of oak sawdust from work but left in a rush and forgot to pick it up the fruit type will

be harder to get a hold of where do you get yours

[Murph 30]

No worries, I cut my own but I should think if you went to a log merchant they'd let you have some sawdust if they've been logging some fruit trees, I like the smell of fruit logs when they burn, that's why I cut them when I can but most log merchants sell them as they burn hot and smell good.