Fish Smokers..need Advise On Which One To Get

[roosterman]

hi guys,

well im gonna get a smoker finally and theres a few different ones around that go from $45 to over $100..

now what i need is for the good and bad about ones you have used and even where to get that particulr model.

please pm me if its not from tony's or pete's as its against rules to post other retailers...

i will prob get one of them to get it in if not too hard...

Roberta feel free to add your wealth of smoking knowledge and all going well im hoping to be chowing down on some smoked blackies real soon.....

also if you have any advise on using them it will be good...

cheers...steve.....

[arpie]

Hi Steve

I have made quite a few up for friends & rellies - keep an eye out for an older large baking dish with a hightop lid (often found at garage sales or Op Shops!!) Then get a cake rack to suit the size baking dish. With a bit of luck you will find a double decker one, which is even better!!! Doesn't matter whether the dish is oblong, oval or round.

Voila!! One Fish Smoking dish!! Mine is made of aluminium. Should cost about $5!! Sails has one I made up for him - check it out next time you go past!

I prefer to leave my blackies to 'rest' for 24hrs before smoking them - they can 'curl up' if cooked to fresh.

I used to smoke mine in fillets with brown sugar & salt (see recipes

http://fishraider.com.au/Invision/index.php?showtopic=21929

but have now changed my smoking method, as I make them into fish pie now!

Just line the base with alfoil, soak about 2 tablespoons of woodchips for a minute in water (hickory is good) , drain it off & place it in the centre of the dish, spreading them out a bit. put the cake rack on & put the whole blackies on the rack (minus head & guts.) Put the lid back on. DO IT OUTSIDE!!! I use one of those disposable Camping Gas Fires (they come in a plastic suitcase.) Turn it on & cut the flame back so it only just covers the area you have the woodchips on ...... otherwise it can cook too quickly!

After about 20mins, turn the fish over so the other side gets the heat (you should be noticing a bit of smoke coming out from the baking dish.) After a further 15 mins, test the fish with a skewer into the thickest bit, the shoulder. If it goes thru all fish easily, they are ready!!

Peel the skin off & remove flesh from the bones - make a thick cheese (lots) sauce with onion & peas in it (I add a bit of curry paste as well for colour & flavour) .... add the fish flesh, top with mashed potato & heat in the oven till the potato is crisp! Serve with big salad! YUM!

Good luck, Steve

CHeerio

Roberta

Edited July 13, 2008 by Roberta

[rickb]

Hi Steve,

I tried Roberta's luderick smoked pie on thursday yummy. That was on the second attempt,I tried a fresh one but like Roberta said he turned his toes up.

I bought my smoker on ebay the best brand from a tackle salesman and the price is what I call mates rates,If your interested .PM me.

You can change the flavours by changing yourwood chips.

Happy smoking. Cheers Rick.