Smoking Fish

Well and truely bitten by the fish smoking bug after watching yet another Fishing WA episode.
Was up in the city today,wanting to buy a portable smoker.
Didnt like what I saw for the coins asked,then I spotted one of these for a similar price.
Weber BBQs

I grabbed one to convert to a smoker,PERFECT.
Will first try it with a butane camping stove I got for an Xmas present and never used.
I think it may be too hot,if it is I will source some metho burners.The only ones I saw today were at BCF,and they were crap.There are better ones on Ebay.
Will let you know how it goes,smoked fish for dinner tommorow nite:cool::cool::cool::wasntme::wasntme:
Andrew

First test run passed with flying colours:cool::cool::cool::cool::cool:
Deb said it was some of the nicest fish she had tasted,I loved it.Even the left overs taken to work for lunch and eaten cold were really good.
Did a couple of Herring fillets and King George fillets coated in our olive oil and italian spices.Also did some of Eans prawns and Whiskery shark from Albany marinated with Masterfoods Honey Soy Garlic marinade and some of them done with Nandos Lemon and Herb Peri Peri Marinade.The Honey Soy were the better of the too,marinades,the King George was the nicest fish,Herring were better than expected.
I will source some metho burners as the gas was too hot as expected.
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Andrew

Well done, Andrew. Now to broaden your horizons by learning to salt cure and cold smoke.

My grandfather used to do this but I was a schoolboy at the time and don't remember much of the process. The mutton hams and silverside were good stuff as was the feral pork. You should be able to find a "lost" sheep or three around Williams to experiment with.

Good stuff that tucker looks great, i'm keen to have get my smoker out and fire it up now :)

I ordered 3 metho spirit burners last nite,should do the job nicely.
Andrew

I cant believe I didn't see/find this thread. Thanks Chenz.

Andy, that feed looks awesome. I didn't think you could do "normal" type marinades when smoking, but you seem to have proved that wrong.
Your BBQ/Smoker looks nice, but I think I'll get a stainless one as I hope to use it down the beach a fair bit. Need to try and get one by the long weekend for my fishing trip :D

The metho burners are a pain,they get hot then big flames,very hard to manage.They then run out of metho,the cycle continues after a refuel :mad::mad::mad::mad::mad:Taste is absoloutely to die for.
Yet to try the same BBQ with heatbeads shut down for smoking,I think the taste will even be better.
ADDICTED to steak,chops n snags in the thing with heatbeads;););););););)
Andrew

G'day Fellas,

The easiest way to cold smoke fish prior to grilling, is to 1/2 fill a large can or pot with compressed wood Pellets or sawdust, heat a couple heat beads held in tongs with a small butane can blowtorch or hot air gun if you are near 240v, till they get white hot, drop on sawdust and cover with more sawdust to top of can, put lid on with a few holes in it and place in the bottom of any container that has your fish hanging or on racks.

My favourite Aussie fish smoking Pellets are Tea Tree, Ironbark and Red Gum, you can get pick them up in Belgrave Melbourne or have them mailed. They cost $8/kg for Tea Tree, $6/kg for others. Smoking sawdusts there are $4 per kg !

Better yet, there is a new Aussie cold smoker device called THE SMOKING BARREL You just fill it with Pellets, blow torch it for 1 min, let it burn for another min or so till the flame goes out, it then smolders and creates bbq smoke. You then simply lay it down at the lowest point of your BBQ, 44 gal drum, old fridge, large box etc. The small and medium Smoking Barrels, smolder for 6hrs, the large goes for 4hrs.

Smoke em if u got em!
Terry.

Well, finally picked up the fish smoker, its made by Jarvis Walker, stainless steel with a little metho burner.
Went down toward Seaspray last weekend but had no luck catching anything, so bought a small Barramundi during the week to try it out.
Very nice indeed, will be doing it a whole lot more :D

Leeanne made a fish pie with the flesh, and boy, was it beautiful. Great smoky flavour.

The pics that didn't go up the first time for some reason,, :mad:

Used a salt/sugar brine to soak it in first (half an hour). This seemed to create a hard skin which was very easy to cut/peel off when done. The flesh just flaked off, making the bones easy to remove or eat around if you were to do it. I must admit, I'd have liked to have just eaten straight off the rack.