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Now those who know me . Know I wear a back pack with my gear in it . Me being me I have taken to much . Years ago I bought a back pack from Aussie disposals didn't last very long cost way too much . I volunteer at the RSPCA store at Kidman Park . Ive bought a couple of old fishing books . But while emptying the large metal donation bins ( yes old hop along gets in the bins lol). A back pack was donated cloth almost army not quite and small . So for a gold coin donation ive decided to try again . Will cut down what I take see how long this Coopers beer back pack last

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.

Bought a new toy today, look out snook

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

Is this for real or what, came across it on YouTube.. it's the first time I've heard of this & find it hard to believe.. cheers Adrian

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

Looks like a mackerel mullet to me - (LBGTI fish)

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:

Thats it everyone has there own method its about finding whats right for you

I actually upgraded from the "SS" to the "S" last year but this wasn't due to hook failure it was because I was dropping a few fish, I have found the "S" size better Cheers Yorky

There you go... I've fished the river for 45 years & still do. Have not seen anything remotely unusual as depicted in the videos. I guess just wait and see!

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..

Here that diy method I mentioned

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.

Thanks Yellow, I'll be slide baiting with grapnels.

Can you ever have too much gear on you? I dont think so . Regards HBt.

I would have been disappointed there was no beer in it though

I've been putting my lures ect in back packs from Kmart or cheap as chips .I go through them like you wouldn't believe . I take too much gear . When I started to fish when I was a teenager I had a similar bag left it behind one day . Thought I've dusted off my old shimano 1000 might as well take less . Besides my donation helps the animals

looks the goods!! i use anything from the Alvey shoulder bag, a bum bag, or a small back pack dependant on where or what im targeting!

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/

Yes and have caught a few at Wirrina also .

Thats cool ive never seen one. Looks like cross between snook/mullet. Baracoota eyes. Awesome

No answers for you TL, but that is frustrating as you say - not monster fish and brand new !

Was lucky enough to get up to the Kimberley again recently. This time we sailed from the King George river back to Darwin over the course of a week. Here's a couple of hot bites we experienced.

Thanks Adrian Yes the pain was soon forgotten about however a rod bucket/gimble belt would have been nice in retrospect !