Carstens 1 Posted April 29, 2013 Report Share Posted April 29, 2013 I would like to smoke some fish and poultry.Can I use gum branches (sawdust)???Has anybody tried this before?What can you recommend? other than buying sawdust off the shelfAny help will be greatly appreciatedThankyou Quote Link to post Share on other sites
Damien Dray 0 Posted April 29, 2013 Report Share Posted April 29, 2013 im sure you could as long as it hasnt been treated. if it was me id just buy it as its not expensive and you dont use that much either. worth giving it a go though Quote Link to post Share on other sites
brenton 637 Posted April 29, 2013 Report Share Posted April 29, 2013 I use redgum pretty often and it works well. cheers brenton Quote Link to post Share on other sites
screamin seamen 1 Posted April 30, 2013 Report Share Posted April 30, 2013 Im with Brenton.. Redgum is pretty awesome.. smoked a rainbow trout a couple of nights ago& was delicious.. yummo!! :woohoo: Seeseacol 1 Quote Link to post Share on other sites
Carstens 1 Posted April 30, 2013 Author Report Share Posted April 30, 2013 thanks guys much appreciatedwill be giving it a go Seeseacol 1 Quote Link to post Share on other sites
dutchy 451 Posted April 30, 2013 Report Share Posted April 30, 2013 I use redgum quite a lot gives great flavours Quote Link to post Share on other sites
Underpants 1,543 Posted April 30, 2013 Report Share Posted April 30, 2013 As of yet only used redgum in my cheapo box smoker.Recon most gum sould be fine just make sure it's well seasoned to get rid of as much of the voatile stuff, kinda as you would for a slow combusion heater.Have been saving up some nice seasoned plum & apple branches to drop the saw thru, recon they should smoke well. Certainly smells awesome coming out the chimney in winter. jackmac 1 Quote Link to post Share on other sites
Carstens 1 Posted April 30, 2013 Author Report Share Posted April 30, 2013 I got onto a website and they describe using all sorts of timbers, apple, cherry, apricot, peach, mallee you name it all can be used only keep away from treated wood or sprayed...will be interesting to see how it all pans outthanks again for the help Quote Link to post Share on other sites
waspy 3 Posted May 10, 2013 Report Share Posted May 10, 2013 Ill be smoking up the ol chook for mothers day with redgum chunks ,seem to work well as said dont use treated or sprayed wood :sick: Quote Link to post Share on other sites
Carstens 1 Posted May 10, 2013 Author Report Share Posted May 10, 2013 I did my first cook two days ago using mixture of gum, vine and apricot, used chicken and the result was amazing. Roast chook WOW!!!!! then what was left I made into a curry added heaps of flavor to the curry, Mrs wants more Just Me 1 Quote Link to post Share on other sites
samastini 16 Posted March 4, 2016 Report Share Posted March 4, 2016 What sort of brine do people use and how long is it left in there before smoking? Quote Link to post Share on other sites
Seeseacol 381 Posted March 4, 2016 Report Share Posted March 4, 2016 Ill be smoking up the ol chook for mothers day with redgum chunks ,seem to work well as said dont use treated or sprayed wood :sick: lol lol....you're gonna smoke up your old lady ? portluck 1 Quote Link to post Share on other sites
Rod 773 Posted March 4, 2016 Report Share Posted March 4, 2016 G'day You should avoid sawdust from chainsaws as it contains oil I bought a couple of large bags of sawdust from master butchers (redgum and beechwood) I used a mix of both. Samastini. I used brine mixes for a while and even though I love salt, we found it much too salty to the taste. So I cut it down to half, too salty, then 1/4 and then did a complete rethink. I considered the litres of brine, the mess and the cost. I decided to try just applying a small amount of flavour direct to the fish, heavy use of salt to preserve is not necessary, I vacuum pack in serves and freeze. So, my new method, is quick, easy, makes much less mess and tastes great. I mix up some sauces in about equal parts, sweet chilli, soy or light soy or honey soy, some brown sugar, put the fish straight on the smoker racks and paint the mix on. Then I prepare and light the smoker and when it's all ready about 45 mins later, stick the racks in the smoker for a 40 mins to an hour (size of fish and temp dependent) Tastes great and so much simpler By the way for others who also have a Hark smoker, after my first few times of using it I realised that the water in the tray was not contributing much as it was cold to start. So now I boil up a jug full of water which is put in the pan just before the fish, so plenty of steam Cheers Rod samastini and BarneyB 2 Quote Link to post Share on other sites
Rod 773 Posted March 4, 2016 Report Share Posted March 4, 2016 Here's a list of woods, I'd like to try some fruit wood but haven't got a round tuit Also haven't smoked anything but fish but would like to do something else Cheers Rod https://homecookedheston.files.wordpress.com/2014/06/screen-shot-2014-06-08-at-6-24-48-pm1.png Underpants 1 Quote Link to post Share on other sites
BarneyB 1,939 Posted March 4, 2016 Report Share Posted March 4, 2016 Try some chicken thighs stuffed with cheese and roast pepper then wrapped in bacon. Rod 1 Quote Link to post Share on other sites
portluck 117 Posted March 4, 2016 Report Share Posted March 4, 2016 I have the fortunate, or unfortunate issue of never having enough fish to smoke anyway Seeseacol 1 Quote Link to post Share on other sites
Seeseacol 381 Posted March 4, 2016 Report Share Posted March 4, 2016 I have the fortunate, or unfortunate issue of never having enough fish to smoke anyway Can relate.....not inclined to fire up a smoker for a few suitable fish, maybe i need to concentrate on getting more Tommies...smoked Tommies and a icy beer = ambrosia Quote Link to post Share on other sites
Guest Posted March 4, 2016 Report Share Posted March 4, 2016 Speaking the truth there.. can not beat a few smoked Tommie's and a beer! Quote Link to post Share on other sites
portluck 117 Posted March 4, 2016 Report Share Posted March 4, 2016 It sounds dumb I know, but I've never had smoked tommies ! Another one for the list Quote Link to post Share on other sites
Rod 773 Posted March 4, 2016 Report Share Posted March 4, 2016 Snapper is also nice smoked. Trevally and tuna belly are my favourites so far Cheers Rod portluck 1 Quote Link to post Share on other sites
samastini 16 Posted March 4, 2016 Report Share Posted March 4, 2016 Thanks for the detail Rod very precise ta. I was more after the old style of brine recipe and I did try soy once but didnt like it much. Quote Link to post Share on other sites
Rod 773 Posted March 4, 2016 Report Share Posted March 4, 2016 G'day Samastini No worries My concoction had soy (light soy actually) but if you don't like it you could try other flavours, oyster sauce for instance My main point was that I don't think it's necessary to make big quantities of brine with all the associated mess and time to get a quality result I made a cup full of mix for 4 trays of fish last time and that was too much. Most of my smoked fish has the skin on apart from tuna and I just brush it on the flesh The few brine recipes I've seen all had soy from memory I've getting some ideas of stuff to put on the fish. Here's a recipe posted elsewhere by Noelm it's similar to others, I tried a few variations but all similar result Cheers Rod Quote Link to post Share on other sites
seagypsy 1,182 Posted March 5, 2016 Report Share Posted March 5, 2016 I prefer ezzy reds Quote Link to post Share on other sites
portluck 117 Posted March 5, 2016 Report Share Posted March 5, 2016 I don't have a smoker, but could I use my gas bar b that has a hood, put the wood chips in one of those big foil trays and smoke fish on a rack above the tray ? Any advice would be appreciated. Quote Link to post Share on other sites
Tinker 1,645 Posted March 5, 2016 Report Share Posted March 5, 2016 This all reminds me of a joke..... What do you do if your missus starts smoking??? Slow down and use a lubricant. paramidget 1 Quote Link to post Share on other sites
samastini 16 Posted March 5, 2016 Report Share Posted March 5, 2016 I soaked some mullet in the brine recipe you put up Rod for 4 hours and smoked them but they were still too salty. Next time I will only soak for 1 hour and see what happems. Quote Link to post Share on other sites
southie THE BANGA 2,304 Posted March 5, 2016 Report Share Posted March 5, 2016 1/4 cup of both Kosher salt and Brown sugar to every litre of water..... fill it so it covers the meat... leave it for 24 hours... Add your own spices or flavours if needed to taste etc.... jackmac 1 Quote Link to post Share on other sites
jackmac 307 Posted March 6, 2016 Report Share Posted March 6, 2016 Try smoking with tea.This goes great with tuna or any other fish for that matter. southie THE BANGA 1 Quote Link to post Share on other sites
samastini 16 Posted March 6, 2016 Report Share Posted March 6, 2016 I was after a brine recipe for fish not meat Southie an d 24 hours would make it way more salty than the 4 hours I used thanks. Tea sounds interesting. Quote Link to post Share on other sites
southie THE BANGA 2,304 Posted March 6, 2016 Report Share Posted March 6, 2016 I was after a brine recipe for fish not meat Southie an d 24 hours would make it way more salty than the 4 hours I used thanks. Tea sounds interesting. You did say in the start of your post Poultry thats what i sue for all my smoked chicken anyway Quote Link to post Share on other sites
samastini 16 Posted March 6, 2016 Report Share Posted March 6, 2016 It wasn't me who started the post it was Carstens but no worries. I would like to smoke some fish and poultry.Can I use gum branches (sawdust)???Has anybody tried this before?What can you recommend? other than buying sawdust off the shelfAny help will be greatly appreciatedThankyou Quote Link to post Share on other sites
southie THE BANGA 2,304 Posted March 6, 2016 Report Share Posted March 6, 2016 MY bad. Thats what happens when people dig up old threads lol Quote Link to post Share on other sites
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