Barcrusher Sam 1 Posted October 26, 2010 Report Share Posted October 26, 2010 If you're really keen' date=' and also like oysters, try smoking some of the little buggers in your oven in a contraption like this:http://www.oystersteady.com.au/index.htmlCheersarcherfish[/quote']I just use the muffin trays they hold the oysters quite well. Quote Link to post Share on other sites
keen fisher 0 Posted October 26, 2010 Report Share Posted October 26, 2010 hi i want to make a fish smoker out of a lpg tank has any one got pcs or ideas how to do this thanks Quote Link to post Share on other sites
Barcrusher Sam 1 Posted October 27, 2010 Report Share Posted October 27, 2010 hi i want to make a fish smoker out of a lpg tank has any one got pcs or ideas how to do this thanksA woman jumped from a moving car and her husband suffered burns after a fireball from an exploding LPG gas cylinder engulfed their vehicle.(just make sure it is empty lol. or you will be the smoker). Quote Link to post Share on other sites
keen fisher 0 Posted October 27, 2010 Report Share Posted October 27, 2010 lol its enpty and aired ready to cut Quote Link to post Share on other sites
Timbo45 0 Posted October 27, 2010 Report Share Posted October 27, 2010 Ranger, re the smoked chicken, I always boil mine first and then smoke it. Can never be toocareful when it comes to chicken I think ! I'm about to get one of those Hark smokers, I have the smaller box type ones, a slightlylarger stainless steel one ( which is great) but that's nearly had it and a larger one I madeyears ago that my brother has claimed ! Cant wait to get the new one.....Tim....... Quote Link to post Share on other sites
Ranger 48 Posted October 27, 2010 Report Share Posted October 27, 2010 You're gonna love the Hark, and I'm having a ball with mine!Tonight I bought some of the fish species I cant catch, so my next effort is gonna be a mixture of Atlantic Salmon, Deep Sea Bream, Trout and Oysters, then I thought I might throw in some ham, chicken and cheese just to mix things up a bit.I understand the chicken boiling too. Nothing like Listeria or Salmonella to put a damper on the weekend.Do you also brine the chicken? Quote Link to post Share on other sites
Timbo45 0 Posted October 28, 2010 Report Share Posted October 28, 2010 No I don't mate, just boil it until its cooked , and smoke it while its still hot and juicy.Ive only just seen those harks in the wild coast mag, and my local "spot on" has one sittingout the front, looks great ! $310 bucks I think. I really like the idea of the gas, so muchless mucking round. Would you smoke fish, ham/pork, and cheese at the same time , or seperatly ? Also, do you wash it out after each use or just leave it to "season" it , so tospeak ? ( sorry for all the questions !)Tim.... Quote Link to post Share on other sites
Ranger 48 Posted October 28, 2010 Report Share Posted October 28, 2010 I'm smoking everything at the same time.As for cleaning, I guess it depends on how pedantic you are. For me, the trays get a good clean each time, but the rest of the unit will only be done on a "needs" basis. Quote Link to post Share on other sites
jewie 3 Posted October 28, 2010 Report Share Posted October 28, 2010 definately dont wash the unit out as the more times you use it the better the flavour (season) Quote Link to post Share on other sites
archerfish 685 Posted October 29, 2010 Report Share Posted October 29, 2010 OK S&HersLooks like it's round to Ranger's place for nosh-up of legendary status!!! Cheersarcherfish Quote Link to post Share on other sites
Ranger 48 Posted October 29, 2010 Report Share Posted October 29, 2010 BYO refreshments, and you damn well better be carrying a couple extra for the cook too! :silly: Quote Link to post Share on other sites
keen fisher 0 Posted October 31, 2010 Report Share Posted October 31, 2010 hi smoked up some king fish and salmon trout yesterday arvo had pics but cant find them yet lol Quote Link to post Share on other sites
kayakfisher 0 Posted November 2, 2010 Report Share Posted November 2, 2010 Did some salmon trout tonight that had been marinating overnight in soy, sweet chilli, lime, ginger and garlic. Sprinkled some brown sugar over the top and smoked them up. Soooooo very good. Quote Link to post Share on other sites
keen fisher 0 Posted November 2, 2010 Report Share Posted November 2, 2010 sounds tasty ranger the king fish was really good though Quote Link to post Share on other sites
marko 0 Posted November 2, 2010 Report Share Posted November 2, 2010 I agree that oily fish like Tommies, ST, Snook etc are great smoked, but has anyone ever tried Puffer fish coz I would reckon they are used to smoking!!! :P I have also made my own beef burger mince patties with a crumbling of Danish blue cheese or fetta in the middle, great flavour. Chicken thigh fillets are also excellent in the smoker especially laced with Nazir's hot chilli sauce. Washed down with a few Boags, magic. Onya lads Marko. Quote Link to post Share on other sites
rocket102 0 Posted February 3, 2012 Report Share Posted February 3, 2012 hi allfor anyone who does a lot of fish smoking and find wood chips expensive try MBL (master butchers coop ltd) on churchill rd. about $15 for a 10 kg bag of redgum smoking sawdust they also sell somekind of woodchips for about $35 for a 20kg bag I think. they also sell a lot of stuff for brine mixes such as salt, maple crystals and pineapple crystals. they also sell Hark gas smokers.rocket Double Trouble and Ranger 2 Quote Link to post Share on other sites
crispy 2 Posted February 4, 2012 Report Share Posted February 4, 2012 Well went and bought a smoker seen lots of posts on here about smoked tommies so i thought id give it a go ,that little burner thing can catch you out when you light it up eh ,anyway put my 4 pitifull fillets in with some oak chips after soaking in brine and covering with brown suger (see i do read these posts) anyway how nice are they just like the kippers bought in store only about 1/8 the size still it was a nice snack for mornos so ill be targetting tommies snook and any other fish i think will go in there only took 15 minutes and they were done ,hmm me thinks good investmentcrispy Quote Link to post Share on other sites
Savagelip 4 Posted February 4, 2012 Report Share Posted February 4, 2012 Well went and bought a smoker seen lots of posts on here about smoked tommies so i thought id give it a go ' date='that little burner thing can catch you out when you light it up eh ,anyway put my 4 pitifull fillets in with some oak chips after soaking in brine and covering with brown suger (see i do read these posts) anyway how nice are they just like the kippers bought in store only about 1/8 the size still it was a nice snack for mornos so ill be targetting tommies snook and any other fish i think will go in there only took 15 minutes and they were done ,hmm me thinks good investmentcrispy [/quote']squid too Quote Link to post Share on other sites
rocket102 0 Posted February 17, 2012 Report Share Posted February 17, 2012 try some slimey mackeral if you catch some they smoke up a trear as good as anything else ive tried, salmon trout are not to shabby either. Quote Link to post Share on other sites
crispy 2 Posted March 10, 2012 Report Share Posted March 10, 2012 Hi all was reading an earlier post as i was going to smoke up the salmon trout for lunch tommorow ,ranger said you should bleed them straight away well min sat in the esky whole what will they taste like if i smoke em up ,will they be bad ?any help appreciated crispy Quote Link to post Share on other sites
Ranger 48 Posted March 11, 2012 Report Share Posted March 11, 2012 I wont imagine they will taste "bad" but Salmon would be "better" if first bled.I stick my fingers in their gills and snap their head backwards to sever the backbone and bleed them out as I catch them.I imagine they were also in an ice slurry in the esky to keep them fresh.Scale them, gut them, and then butterfly the whole fish to open them up flat. Use a toothbrush to remove the bloodline down each side. Soak them in a brine for 1-3 hours. Dry them out thoroughly, sprinkle the flesh side with brown sugar, and pop them into the smoker for around 15-20 mins.Smoking is all about experimentation. You can wet the smoking timber with water or wine to improve the flavour, you can use any type of herb or spice, you can vary smoking times, and just keep playing around until you are happy with your own method.While smoking your fish, also consider throwing in some chops, sausages, etc, to impart a real smoky flavour to them prior to chucking them on the bbq. You can even try smoking a bit of cheese for something different. Chelly 1 Quote Link to post Share on other sites
johnny440 0 Posted March 18, 2012 Report Share Posted March 18, 2012 how does the cheese go i've seen it sold but thought it would have been cold smoked? . . . . i'm sooo hungry Quote Link to post Share on other sites
johnny440 0 Posted March 18, 2012 Report Share Posted March 18, 2012 ha sanyone smoked rabbit and how'd it go? what was the method? going for shoot onthe weekend and might get a few. Quote Link to post Share on other sites
crispy 2 Posted March 18, 2012 Report Share Posted March 18, 2012 Hi all well i tried the salmon trout not to bad about the same as the tommies ,tried some cheese all it did was melt hahahaha hmmm maybe a different cheese crispy Quote Link to post Share on other sites
Double Trouble 3 Posted May 14, 2012 Report Share Posted May 14, 2012 I pulled a few snapper cutlets out of the freezer to cook up but then when they defrosted i was put off by the smell of snapper, decided i would smoke them instead as i havnt used the smoker for this year.Made up a quick brine solution, approx 3 heaped tablespoons of salt, maybe a tad more, about the same of brown sugar and 500mls water.Brined them overnight although 2-3hrs is plenty.Next day patted them dry with paper towel and into the drying rack for a few more hours.Cooked them for a further 20mins with some redgum chips and they tasted sensational.Nice and juicey and moist, They didnt last long.They were that nice that the next day i pulled out another 2 bags of snapper fillets and smoked them up to.I found a good use for the big reds as the smaller ones normally taste good on their own. Ranger and Savagelip 2 Quote Link to post Share on other sites
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