Thread: New Smoker

Gday boys n girls

Ive just aquired a new smoker and was looking for some good tips and cooking times
Have done some salmon so far and that was great

Hi Ken,

Try this one.

Ron
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Smoked fish :: Recipe :: ABC North Qld

[This is the print version of story http://www.abc.net.au/northqld/stories/s1700983.htm]

Smoked fish

Chef: Lyn Battle

This can be served warm or cold and keeps for at least a week in the fridge. Longer if you seal out the air, as in a 'cryovac' machine.

Serves 4-6

Degree of difficulty: Low

You need:
500g white fish fillets eg: mackerel or queenfish - flakey fish don't hold together as well as oily fish.
1 cup smoking sawdust - anything except CCA treated pine as in Koppers Logs (= POISONOUS!) check with your butcher.
1 cup soy sauce
½ cup water
1 pan with a high-top lid eg: wok or electric frypan

Method:
Mix the soy sauce and water in a glass/ceramic bowl.

Slice the fish fairly thin (about ½ cm thick) and soak in the soy for about ½ hour. Longer is ok.

Line the wok/frypan with alfoil; sprinkle with sawdust, it should be about 1 cm thick, add more if necessary.

Place an (old) round cake cooling rack on top of the sawdust, spray with cooking oil.

Light the stove (or turn electric frypan to Mod. Hot) and heat pan til sawdust is just starting to smoke.

Remove fish from soy; dry well between layers of paper towel and spread on top of the cake rack. Cover with lid and 'smoke' for 15 minutes or til golden brown. Check occasionally and raise/lower temperature so sawdust is just smoking.

Turn off heat, remove fish with tongs and dispose of foil/sawdust when it cools.

Serving Suggestion: Nice served hot for dinner with mashed potato and chips.
Nice served warm for dinner with salad.
Nice served cold as a beer snack!

Or you can give Sweers smoked fish cocktail a try - delicious!
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More here: http://www.recipegoldmine.com/smoke/smoke.html