1ONMEPILLIE 0 Posted February 2, 2009 Report Share Posted February 2, 2009 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 Quote Link to post Share on other sites
Ranger 48 Posted February 2, 2009 Report Share Posted February 2, 2009 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.htmlThey 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. Quote Link to post Share on other sites
1ONMEPILLIE 0 Posted February 3, 2009 Author Report Share Posted February 3, 2009 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 Cheers again Ranger i knew you'd come through with the goodsCheers Adam Quote Link to post Share on other sites
Ranger 48 Posted February 3, 2009 Report Share Posted February 3, 2009 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. Quote Link to post Share on other sites
YoBBo 0 Posted February 3, 2009 Report Share Posted February 3, 2009 I find smoking chicken is difficult.The buggers are hard to light. Quote Link to post Share on other sites
Ranger 48 Posted February 3, 2009 Report Share Posted February 3, 2009 Maybe you're trying to light the wrong end! :-\ Quote Link to post Share on other sites
rocket102 0 Posted February 5, 2009 Report Share Posted February 5, 2009 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. Quote Link to post Share on other sites
spog61 0 Posted February 6, 2009 Report Share Posted February 6, 2009 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 Quote Link to post Share on other sites
Fishie 98 Posted February 6, 2009 Report Share Posted February 6, 2009 Try smoking snapper wings..... Mmmm! Chicken of the sea Quote Link to post Share on other sites
Master_baiter 0 Posted March 3, 2009 Report Share Posted March 3, 2009 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. Quote Link to post Share on other sites
Tyke 0 Posted March 3, 2009 Report Share Posted March 3, 2009 Having now tasted smoked Snapper - ya can't beat it!!!!!I was really impressed!!!Looking forward to doing my own ;D ;D Quote Link to post Share on other sites
jagger 24 Posted March 4, 2009 Report Share Posted March 4, 2009 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. Quote Link to post Share on other sites
Guest 69conroy Posted June 9, 2009 Report Share Posted June 9, 2009 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 Quote Link to post Share on other sites
Tyke 0 Posted June 9, 2009 Report Share Posted June 9, 2009 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: Quote Link to post Share on other sites
SandyWhiting 0 Posted June 10, 2009 Report Share Posted June 10, 2009 Yumm this is mouth watering..I gotta get me one of those smokers..Was looking at one the other day in the Fishing tackle shop..Time to act me thinks Quote Link to post Share on other sites
kayakfisher 0 Posted June 10, 2009 Report Share Posted June 10, 2009 mulloway wings are good too. We just about lived on them for a week at Yalata one year. Quote Link to post Share on other sites
statesquider 0 Posted June 11, 2009 Report Share Posted June 11, 2009 Sorry for noob question but what is a snapper/mulloway wing? I've never heard of them before but I'm guessing it has to be the pectoral fin and part of the surrounding area of the fish. But I could be totally wrong Quote Link to post Share on other sites
kayakfisher 0 Posted June 11, 2009 Report Share Posted June 11, 2009 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. Quote Link to post Share on other sites
statesquider 0 Posted June 11, 2009 Report Share Posted June 11, 2009 Thats not a bad idea cooking that up. But i never get big fish worth doing it to, so until then i'll wait patiently Quote Link to post Share on other sites
Tyke 0 Posted June 11, 2009 Report Share Posted June 11, 2009 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. Quote Link to post Share on other sites
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