Smokers, again

[Harpo]

Well on the basis that i'm never gong to build my own fish smoker, anyone got any ideas on once to buy, had a wee squint on ebay they all seem to look the same for about ?25.00-?45.00 for an Abu one.

any tips on what to look for ?

Cheers

[Harpo]

Thanks Bob, I do like hot smoked trout so keen to get one, fancy trying some cures as well

Have you tried the smoker for anything else, Mackarel, eel, meat etc?

Cheers

[bluezulu]

i've used the medium abu for years..you can get them for 25 quid or thereabouts. done me very well and given that i only catch small fish (its a deliberate choice i've made; none of these monster trout for me thanks) its perfectly adequate for loch side and domestic use.  i expect if i ever get to fish more often and ever get any better at catching fish i might want something more substantial to use at home, but i can stick the medium one in my pack and theres nothing quite as good as a smoked fish for lunch

[Fishtales]

If you have a bar-b-q with a lid you could use that if it is for use at home.

[Pearly Invicta]

How about one of these?
The barrel is an old Fettercairn hogshead.

I'm planning to replace the firebox (an old 'Little chief' electric smoker) with a brick 'box' so I can use it for hot smoking too.

The flue pipe was scrap from a building site. Proper recycling!

[Scotaidh]

I use an old biscuit tin with a bit of chicken wire in it as a rack.  I do it on the gas hob in the kitchen.

[Harpo]

Thanks folks, "food" for thought there

Pearly I see you've taken it to the next level with some cold smoking action, good work.

Think I'll buy me the Abu one for outdoor use

Cheers

[Wildfisher]

I bought a snowbee smoker (I think) smoker some years ago and it looks identical to that Abu pictured above

[haresear]

Although I now have a pukka smoker, I've used biscuit tins and even a metal cap from a chimney in the past. They all worked fine.

All you need is a source of heat (a spirit stove or the like), a flat surface to put the sawdust/woodchips on, a piece of mesh/grill to put the fish on and a lid to contain the smoke.


Alex

[Ripple]

Although I now have a pukka smoker, I've used biscuit tins and even a metal cap from a chimney in the past. They all worked fine.

All you need is a source of heat (a spirit stove or the like), a flat surface to put the sawdust/woodchips on, a piece of mesh/grill to put the fish on and a lid to contain the smoke.


Alex

Sawdust ? did you mix that with anything else. I am getting a lovely flavour with a dried marinade I saw on an other thread http://www.wildfisher.co.uk/smf/index.php?topic=17804.msg190113#msg190113  It made sense as the local people use a dry brine to cure tuna, eventually it makes its own liquid. Am well happy with the result.