Leaderboard

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

Bought a new toy today, look out snook

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

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 !