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How do I smoke Tommy's?

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Going up for a fishing trip, the guy who always smoked the Tommy's wont be with us so I went and bought a fish smoker. It comes with 3 burners and 2 racks. I know how it all works just dont know what I need to do in order to cook the tommy right. Do I use all 3 burners, do I have the smoke vent open, how much woodchips and for how long? I know this probably varies but maybe the adept amoung you can shine some light on this topic for me?

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U need to play around with the smoker and see how much heat it needs. Basically u want the smoke to be raging, but you dont want too much heat otherwise you will cook the tommies with heat before enough smoke has penetrated. Also they need to be brined between 12-24 hrs for flavour and to keep moisture. Once mine have finished i use a pastry brush and brush the flesh with dashi shoyu. A Japanese sauce. 

U could also moist your chips a little. Or add a big tray of ice cubes under you fish so your keeping them cold agian preventing them from cooking. Its one of those things you need to play around with. Maybe try one fish first and then go from there on how to take it. Basic brine recipe 

1ltr water 100 g salt 50 g sugar. 

Just double or triple recipe etc if need more. I do my brine in the esky outside and throw icebricks in to keep cold over night. 

Good luck. 

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G'day

I do all my smoking in a larger hark smoker but do have one of those small 3 burner ones.   I've only used it once and I can tell you that using all 3 burners is much too hot 🤣

 I devised my own simple method that gets all thumbs up from those that try it.   Take some soy sauce, sweet chilli and some brown sugar, mix it together in kind of even amounts, brush it on the fish, for tuna I leave it overnight but tommies an hour would be enough but longer won't hurt (I'm thinking you'll have fillets?).  Get the smoke going, you would need the vent open to keep the heat generation.  I would think 20 mins would be enough, but make sure it is cooked (hot).   This is hot smoking, basically cooking the fish with some smoke flavour  and you want to make sure it's cooked.  Cold smoking is a completely different preservation process.  I used to use brine like everyone says and it completely spoils it in my opinion and just adds more work.  Saw dust is what they generally recommend for those little smokers.

Experiment with the burners, I think getting that even and a nice temperature will be the toughest part.

Cheers

Rod

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Hunter69's on the money. Trial and error, personal taste.

Best to brine if you like them moist. Pretty much all meats are brined before smoking - think bacon & ham etc. You can do it rough and simple, dust with salt & herbs etc and then smoke but they will come out a bit more like jerky.

Then there's the type of wood you use too! Redgum seems to be rather popular but i find it too 'harsh'. I prefer fruit (apple, cherry, olive, peach...) or hickory.

One of those small box smokers with the metho burners, i go with an objective 'handful' of sawdust over the hot spot, where the burner sits underneath.

 

A few older threads:

 

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I also have the Hark 2 door smoker.. but i usually do briskets, pulled pork, Lamb roasts/pulled  and ribs in it... 

if you can get wood Chunks, it will last longer than chips or saw dust.  

DONT  soak your wood chips. this just creates steam and not smoke.. remember.. you are smoking the fish.. not steaming them..

I havent done fish in my hark, but did a lot in  a little metho burner, just salting the fish before hand, didnt brine them.  but brining does give a better product. 

a few interesting reads in this link too

https://grillinfools.com/blog/2009/04/01/smoke-wood-what-kind-is-best-well-it-depends/

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On 22/11/2018 at 5:28 PM, Hunter69 said:

I did a brisket yesterday in it. Smoked for 4 hours to get a crust and then wrapped it up and smoked for 6 hours. Came out amazing. Just put chunks of red gum stumps. No chips.

Any tips using the hark Del ?? 

Cheers

red  gum is fine!   your hark is gas i assume??  set low around 225.. smoke till internal temp is around 165.. then wrap till temp  is 203 or probing like butter...  i use the Inkbird ITB6x  blue tooth temp monitor  system to keep track of my cook ups. 


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Typical, I paid regular price for the Inkbird ITB 6x  just recently and now it's on sale! Story of my life. I bought the Arrosto gas smoker from BBQ galore, basically a Hark with different badge, just over a year ago, family so impressed with ribs, lamb, goat & brisket they convinced me to get on offset smoker as well. Yet to try the Tommies, got a swag in the freezer waiting for me to get the time.

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21 hours ago, Wahoo said:

Typical, I paid regular price for the Inkbird ITB 6x  just recently and now it's on sale! Story of my life. I bought the Arrosto gas smoker from BBQ galore, basically a Hark with different badge, just over a year ago, family so impressed with ribs, lamb, goat & brisket they convinced me to get on offset smoker as well. Yet to try the Tommies, got a swag in the freezer waiting for me to get the time.

I have access to codes for discount quite regular from Inkbird, 

On home brewing fridge controllers as well as bbq controllers.. 

Yell out  if needed again..


Ive seen a few swags rolled badly that they looked like... Dutch cigars... but ive never tried to smoke one.. :P😎 

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