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
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
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
If you have a bar-b-q with a lid you could use that if it is for use at home.
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!
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.
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
I bought a snowbee smoker (I think) smoker some years ago and it looks identical to that Abu pictured above
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
Quote from: haresear on May 14, 2008, 09:46:30 PM
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 (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.
Christine, I think it has to be hard wood sawdust, oak or something. I'm guessing resinous softwood might taint the flavour a bit?
Quote from: admin on June 10, 2012, 10:22:29 PM
Christine, I think it has to be hard wood sawdust, oak or something. I'm guessing resinous softwood might taint the flavour a bit?
Thanks. think I would be wise and get it sent to me from a reputable seller.
The best woods in many people's opinion are fruit woods like apple, plum etc.Beech is also popular, as is oak and hickory. If you use stuff like pine etc it will give whatever you smoke a very resinous flavour. Some people like it, most don't.
If you add some fresh Thyme and Rosemary to the marinade you get a very nice delicate flavour.
Also, if you have it, adding some fresh green juniper to your sawdust or chips etc gives a very nice flavour.
They have a lot of stuff here;
http://www.amazon.co.uk/s/ref=nb_sb_noss_1/279-8837178-6490469?url=search-alias%3Daps&field-keywords=smoker+chips&x=0&y=0 (http://www.amazon.co.uk/s/ref=nb_sb_noss_1/279-8837178-6490469?url=search-alias%3Daps&field-keywords=smoker+chips&x=0&y=0)
TL
MC
you can get it on ebay / amazon etc
http://www.amazon.co.uk/s/?ie=UTF8&keywords=smoker+dust&tag=googhydr-21&index=aps&hvadid=17222408750&hvpos=1t1&hvexid=&hvnetw=g&hvrand=451654960686807655&hvpone=&hvptwo=&hvqmt=b&ref=pd_sl_8zkk8aanr4_b (http://www.amazon.co.uk/s/?ie=UTF8&keywords=smoker+dust&tag=googhydr-21&index=aps&hvadid=17222408750&hvpos=1t1&hvexid=&hvnetw=g&hvrand=451654960686807655&hvpone=&hvptwo=&hvqmt=b&ref=pd_sl_8zkk8aanr4_b)
most decent local tackle shops will have it too if they sell the smokers
I can send you a few bags of different wood chips if you like? I have some cherry, apple, beech, oak and chestnut. You can mix them with different herbs and spices etc, even different whisky added to the dust will add flavours. If you know a woodcutter get them to keep you some small offcuts of different woods, then you can make the sawdust yourself. Don't use sawdust that has been made by a woodcutter/chainsaw, it contains oil from the chain and isn't too pleasant! Best to get the offcuts and then get stuck in about them with a handsaw.
Most of all, when smoking try lots of different things, change times, quantities of sawdust, heat, herbs etc. Everything you change makes a subtle difference and once you hit upon a combination you like its marvelous. I don't much like freshwater fish, but I really enjoy a piece of oak smoked brown trout with a wee hint of Laphroaig or Lagavulin whisky, not too much mind as they are both pretty peaty/smokey :D :D :D
daz
Depends on what country you're from Jim, but I apologise sincerely as I was talking about Scottish whisky and not Irish whiskey, oops :worried
I am South African remember :crap
daz
Mampoer I would say is a classic one. Castle Lager is the favourite of the nation, although I don't know why as it tastes like pish! Almost as bad as XXXX
A drink that the northeners seem to like is Stroh Rum, it's really nice but at 80% proof it is wicked stuff and I tend to stear clear of it unless my boer cousin is visiting and makes me drink it with him!
daz
Thank you very much for all the tips. @ Daz would you just sprinkle the whisky through the wood before using to let it dry out, or just before cooking? I have a lovely Glenmorangie in the house not sure if I would want to let it evaporate over fish :)
My marinade has been loads of salt, brown sugar, cinnamon, black pepper and lemons, and in the fridge for 24 hours, I used a white fish similar to haddock and cod and it came out tasting like smoked mackerel. and the best part was that the taste was right through the fish. The ones in the shops don't come close.
The fish smoker was a gift and I am so chuffed with it. Once I am familiar with all the icons I will upload a photo.
This works well on smoked fish;
http://bbq.about.com/od/fishseafoodrecipes/r/bl80606b.htm (http://bbq.about.com/od/fishseafoodrecipes/r/bl80606b.htm)
and here are some more;
http://www.ifood.tv/network/whiskey_smoke_marinade/recipes (http://www.ifood.tv/network/whiskey_smoke_marinade/recipes)
http://bbq.about.com/cs/fish/a/aa010999.htm (http://bbq.about.com/cs/fish/a/aa010999.htm)
pouring whisky on the wood chips wont make much difference to the flavour, and it can cause problems with the chips catching alight. If you let it dry all the alcohol evaporates anyway.
TL
MC
Yeah just a couple of teaspoons mixed through the chips does the trick, if you let it soak in longer it changes the flavour. I usually let it soak in and then dry out overnight, but my mate puts the whisky in the chips then uses it straight away. Its all about trying different things out and finding what you like. Heavilly salting the fish before marinading seemingly helps draw the flavour in as well. One of my favourites is to clean and wash the fish, salt it and leave it for a couple of hours. Remove the salt and stuff the fish with Lemongrass and a some ground black pepper, smoke on a low heat with plain old oak chips soaked in a little whisky of your choice.
daz
Quote from: Mike Connor on June 10, 2012, 11:59:42 PM
This works well on smoked fish;
http://bbq.about.com/od/fishseafoodrecipes/r/bl80606b.htm (http://bbq.about.com/od/fishseafoodrecipes/r/bl80606b.htm)
and here are some more;
http://www.ifood.tv/network/whiskey_smoke_marinade/recipes (http://www.ifood.tv/network/whiskey_smoke_marinade/recipes)
http://bbq.about.com/cs/fish/a/aa010999.htm (http://bbq.about.com/cs/fish/a/aa010999.htm)
pouring whisky on the wood chips wont make much difference to the flavour, and it can cause problems with the chips catching alight. If you let it dry all the alcohol evaporates anyway.
TL
MC
Thanks most helpful those links recommend adding whisky to the marinade rather than to the wood.
Indeed, that's the best way to do it, but be careful with it, it makes whatever you smoke taste very sweet if you overdo it.
TL
MC
Quote from: daz on June 11, 2012, 12:06:37 AM
Yeah just a couple of teaspoons mixed through the chips does the trick, if you let it soak in longer it changes the flavour. I usually let it soak in and then dry out overnight, but my mate puts the whisky in the chips then uses it straight away. Its all about trying different things out and finding what you like. Heavilly salting the fish before marinading seemingly helps draw the flavour in as well. One of my favourites is to clean and wash the fish, salt it and leave it for a couple of hours. Remove the salt and stuff the fish with Lemongrass and a some ground black pepper, smoke on a low heat with plain old oak chips soaked in a little whisky of your choice.
daz
Will try that too thanks, but a tip from me I am getting a lovely flavour from not rinsing the fish from the marinade ...
Quote from: Ripple on June 11, 2012, 03:43:36 AM
Will try that too thanks, but a tip from me I am getting a lovely flavour from not rinsing the fish from the marinade ...
Sorry, what I meant was not to wash the marinade off, but to not use it at all. But also forgot to say to add a generous know of butter in there as well.
daz
Quote from: daz on June 12, 2012, 06:05:19 PM
Sorry, what I meant was not to wash the marinade off, but to not use it at all. But also forgot to say to add a generous know of butter in there as well.
daz
Thanks again, I intend on using it quite often as I love fish. ( in more ways than one )
Hi Folks,
Seeing this posting trail for the first time there a couple of suggestions from my trials with an ABU type box. With the making of your own trial sawdust from a variety of any hardwood lumps try using a coarse tooth wood rasp which will make more sawdust without wasting wood with lots of thin saw cuts. A round backed coarse rasp lets you grind off wood nice and easy. Second suggestion is to sprinkle in some dried juniper berries bashed flat a bit like peppercorns and it just adds a little extra.
A coarse rasp working on oak whisky barrel staves gives lovely stuff and you can get old staves from cooperages. I keep a few that were given to me in a thick poly bag to try and keep in the smell and that sawdust is kept in a screwtop pot .... :D :D