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1ONMEPILLIE

Smoking meat, fish,poultry

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Hey guys i am really starting to get in to using my smoker lately but i really want to get a bit more info on smoking meats and poultryHave done a few fish of late but i have been heatring lots about smoked chicken.Any info around the traps would be greatly appreaciatedCheers Adam

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Geez mate, what do you wanna know?I use a hot smoker to cook the meat as it smokes:http://www.hydraflow.co.nz/anuka.htmlPosted ImageThey aint cheap, but they are fast and effective.There is an absolute ton of information around on smoking, and everyone has their own ideas on smokers, fuel, timbers, flavours, smoking times, etc, etc, so just google it and be ready to wade through it all. Here's just a few to get you started:http://www.ausfish.com.au/vforum/archive/index.php/t-100909.html http://www.ausfish.com.au/vforum/archive/index.php/t-100909.html http://www.marinews.com/boat_article_details.php?recordid=40 http://www.4wdmonthly.com.au/forum/f39/smoking-fish-anything-matter-%22how-%22-31386/ http://www.kfdu.com.au/forum/viewtopic.php?f=14&t=167 http://www.astray.com/recipes/?show=Indirect%20method%20for%20smoking%20fish%20in%20a%20weber http://www.weber.com/bbq/pub/recipe/grilling101/smoking.aspx http://www.3men.com/threemen1.htm http://www.bigoven.com/139198-Indirect-Method-for-Smoking-Fish-in-a-Weber-recipe.html http://www.bbqblue.com.au/smoke_woods/site_files/faq/choosing4.htm At the end of the day though, a lot of smoking is trial and error and it's up to you to work out what is best for you, so dont be afraid to experiment.

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Thanks Ranger my main concern was about brining (if u need to do it and how long) doesn't seem to say much about brining chicken but instead using a oil marinade ;DLeast now i know i should brine the fish fillets as last time i smoked them they tasted :censored: Cheers again Ranger i knew you'd come through with the goodsCheers Adam

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To brine the fish mix 8 parts water to 1 part salt OR stick an egg in the water and add salt until the egg starts to float.Brine for 1-3 hours, then stand to drain and dry thoroughly.For chicken I have no bl**dy idea! My hot smoker cooks and smokes so I wouldn't use a brine at all and I dont think I'd want to cold smoke chicken and end up with a dried out tough piece of wrinkled chook, so I wouldn't brine it at all.If cold smoking chicken, I would put the chicken into the smoker raw and "as is" to develop a smoky flavour, then I would cook the chicken in the usual manner.

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I find a bucket of unleaded and a box of matches lights them up petty good but the unleaded leaves a bad taste in the mouth and its safer to light them up out side as they tend to run around for a while and catch other things on fire.Hope these are handy hints.P.S. RSPCA people I am only joking (I tie them up first)If you like the real smoky flavour light them up inside but have the phone handy for triple 0 as the firemen will help you stop them becoming too well done.

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the thumb rules I use for fish are as follows; drop a raw spud in your water & mix in salt until it starts to float, keep a couple of fish heads to drop into the brine once the eyes have turned white brining process is complete, air dry fish until skin is tacky then smoke, of course smoking times vary depending on smoker design & fish size. I also add about 1/2 a cup of that real thick "ABC" soy sauce to every 10 lt of brine, it adds a subtle flavour & enhances the colour.Strips of meat you do the same way, althoug you can experiment with other additives to the brine or rub in spices before the drying process.Larger pieces like whole chickens, hams etc, you'll need a brine pump & needle or a large syringe to pump the meat before immersing it in the brine for a couple of days (5 days min for leg ham or similar), the brine container should be kept refrigerated during this time, smoking time is not as long as you would think, again it depend s on the smoker & size of product, I'd start with an hour. Once smoking complete bring a stock pot of water to just under the boil, you'll be able to notice the convection currents bulging on the surface but not see any bubbles, drop in your your meat (no the smoked piece) and maintain this temp for 1 hr for small chicken up to 4 or more for a large ham.Like most you'll think that the boiling will dilute the smoke flavour, but it actually helps it to migrate through the entire piece.There are a lot of variables so it'll take a bit of fine tuning, it pays to make notes on each piece for future reference.I learnt this method from an old butcher who plied his trade before the days of chemical enhancement & smoking.Hope this helpsCheers Spog

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snapper wings are the best.....try using a brine with mostly brown sugar and a small amount of salt. With the hot smoker it doesn't matter about the excess salt content because you actually cook most of the fish with the heat.With the cold smoke process its a different story. As with fish or meat its better to freeze it first to kill any bacteria. Add alot more salt and smoke till the cows come home.I have a hot smoker a home made cold smoker out of a ice maker and a dihydrater. Smoked fish jerky is one of my favourites.

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Having now tasted smoked Snapper - ya can't beat it!!!!!I was really impressed!!!

got some nice little wings in the freezer, might have to give this a go !!Have heard they are awesome in the smoker from several people.

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Guest 69conroy

have smoked chicken on webber boiled chick for app 1hr in pineapple brine 3/4 cooked then put on webber with red gum chips for app 30 to45 mins eat hot or leave and go cold both very nice depends on taste

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I am smoking my own now.It is well worth it.Smoked some wings from some big Snaps last week - tasted great using chips from old American wine barrels - from Anglers Choice.The texture was like chicken! :icon_e_biggrin: :icon_e_biggrin:

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Your spot on mate. Bit hard too cut it off when your filleting it but there's still plenty of meat there. Too much to waste anyway.

Fishy has the right idea with the tougher Snapper bones and areas - Tin snips!I'm keeping my eye out for some professional chicken shears - they will be the way to go.

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