okay guys thinking i would like to start smoking some fish (yes i know they are buggers to get lit). I am after info on what people use for smoking (webers, store bought smokers etc)or if anybody has made their own. Looking at previous threads i have found brine recipies which look interesting. Where do you get your woodchips or sawdust from is that something you buy from the likes of bbq's galore and on that subject is there chips or sawdust that should not be used. I should probably keep digging through olod posts but out at Lewiston our internet is horribly slow. Thanks in advance.

jharli wrote:

Depends which end you are trying to get going!

Smoking is one of my favourite subjects.

Sawdust is very expensive, so if you know a woodcutter or similar you will save a packet.

Only use quality hardwoods, and avoid treated timbers or pine.

I'm not too fussed about the type of sawdust. Connoisseurs will all tell ya their favourites, but I really cant tell that much difference.

Soaking the sawdust in water or wine will mellow the flavour, and that's good fun to experiment with.

The fish must be brined (8 parts water/1 part salt) for 1-3 hours to extract excess moisture from the flesh, and you can also add brown sugar to the brine to sweeten it, but I like to sprinkle my fish with brown sugar when it goes into the smoker to give it a sweet glaze.

Once the fish has been brined it needs to drain and dry before going into the smoker.

There are now two choices in smoking.

Cold smoking: Takes a long time. The fish is preserved and dried, so it will keep.

Hot smoking: The fish is cooked as it is smoked. It retains moisture, but it will only keep for a few days.

I'm a fan of hot smoking, and I've bought an Anuka electric hot smoker. These things are made in New Zealand, they are fantastic and convenient, but they are very expensive.


Oily fleshed fish such as Tommies, Salmon Trout and Slimey Mackeral is the best for smoking, but ensure you bleed the fish immediately upon capture.

Good luck with smoking. It's all experimentation so have a play, try different herbs and spices sprinkled onto the fish, and ensure you have a quality Boags Premium or ten on hand as the perfect compliment to freshly smoked fillets!

i use a store bought smoker from one of the chain stores. has 3 metho burners but i usually only use 1-2 dependant on what i stick in there. id rather lower heat and longer time in there.

wood chips.. can pay up to 10$ a kg! from various stores..

you can brine, or use rock salt to draw the moisture out. but the brines prob a better idea!

brown sugar sprinkles as Ranger says is a good idea too!

and mostly.. experiment and enjoy!

and.. smoked snapper wings.. are fantastic!!!!

Cheers Ranger good write up might have one or two question later for you but thanks

Im actually guilty of never trying smoked fish! i no terrible lol the info on previous posts were interesting to read and now am going to give it a go!
cheers

give it a go mate, i hardly ever eat fish ( i hate the fishy taste) and i could eat a kg of smoked sts

Bought a cheap smoker from one of the tackle store years ago, we take it on our camping, fishing holidays and it works a treat

I did see a program recently on the TV where Scollop's were smoked with Earl Grey tea leaves.

In my brine I throw in some pickling spices as well as salt and I have been knowen the add some Chilli Sauce to the mix instead of brown sugar . My last lot I sprinkled ground black pepper on the fish just before I put them in the smoker they tasted pretty darn good to me and the family liked them too , but that is a side issue. It is all about the flavours that you like. You don't have to stick to salt and sugar. and play around with your woods as well I like to use red gum myself it has a strong smokey taste. I use one of those hot boxes you get from the tackle shops and smoke my fish 3 times before I am happy to eat it . enjoy yourself mate smoking fish is great.

A good smoker can be made from an old Weber Kettle. These can often be found at garage sales for around $5-$10 and already have everything needed. All you need is some charcoal in the bottom or chuck in a heap of dry twigs (Mallee is good) and let them burn down to hot coals. Then place a shallow metal tray, (Wife or mothers baking tray) full of sawdust of your choice, directly on top of coals. Then replace grid with your fillets on an replace lid let smoke for around twenty minutes but check every five minutes in case things get too hot.
If you happen to have a lemon tree with plenty of fruit then try a mix of half lemon juice and half water. Soak fillets in this until the meat starts to turn white around the edges. This does not take long!!! Dry filetts of with kitchen paper and let dry a bit more in the sun until a dry film is formed. (Five minutes on a hot day) Then smear enough Olive oil to just moisten the fish so that it feels soft. Then place in smoker. This works great with Salmon Trout or Tommies

no salt at all roger G?

RogerG wrote:

Interesting! The citric acid will begin cooking the fish, and lemon would have to be one of the perfect compliments to fish flesh (along with pepper and chili).

I recon I'm gonna try that one!

I know snapper wings have been mentioned but mulloway wings are even better I reckon. I think smoking is the same as any other way to cook fish. Simple is best. BUT... My mate did do some marinated first in a mixture made up of just about every sauce he could find in his cupboard. I have tried to recreate it but never come close. My best way is a simple brine, just salt water, then smoked with some chilli flakes and some brown sugar.

No salt with the lemon recipe. I prefer to add salt to flavour, afterwards, if it needs it.

Hello all,

I found these on ebay while looking for a smoker. cgi.ebay.com.au/Savu-Smoker-Bags-12-Pack...;hash=item6b1a3f0e5f

Do you think they will be any good? I may buy one and try it any way and let you know how it works out.

Andy