Fish Smokers

[Slinger]

I am thinking of buying a smoker and would like to know which one is the best buy?.

Also what are the best fish to smoke other than mackeys and trout ?

I'm sure you fellow forumites will be able to help me with this one.

All the best

Slinger:fishing1:

[flounder_al]

Smoke salmon, haddock, herring, cod...the list is endless.

http://www.worldseafishing.com/forums/showthread.php?t=30505&highlight=smoker

[Slinger]

Thanks for the link Flounder_Al.

Slinger:clap3:

[sharpshooter]

I use a camping stove, on which i put a biscuit tin. In the yin put a handfull of oak sawdust and a cake wire cooling tray. Put prepared fish on tray, stab a few holes on the tin lid and place ontop. Light camping stove, and in a couple of mins you have some spot on hot smoked fish.

Cost: NOWT.

SS

[sallysludgebucket]

I have always made my own as well, the best one I made was from an old army issue mess tin with a lid. You remember the huge horrible vats your school dinners where slopped out of ? Pop one on a campfire with some nice flavoured wood chips, put a cooling tray inside or hang fish on wire hooks on coacthanger frame.

Eel is the best tasting smoked fish, but I would never of tried it if I had of known what it was ! Hate em ! Yuck !

[Bluejacket]

Luhr Jensen smokers.Had one for 4 years faultless.

http://www.experienceflyfishing.com/Webpics/smoker3.jpg

http://www.experienceflyfishing.com/Webpics/smoker1.jpg

http://www.experienceflyfishing.com/Webpics/smoker2.jpg

Pigeon breasts on the rack for the middle "smoke" "macks" for the last obviously.
You get a brilliant flavour with these smokers, they are the best IMHO.

[Slinger]

Thanks Bluejacket, that looks a serious bit of kit!

How much would one of those set me back?

Slinger <*))))>< :fishing1:

[Bluejacket]

It is a serious bit of kit that gets used a lot. I got mine at a giveaway end of line. I think they retail at about £125, which in the scale of things is not a lot of money these days.

[Slinger]

Not a bad price Bluejacket, will definitely check smoker out.:)

[millser]

have a look in askari they have a few different types and prices

[Bluejacket]

Wheres that then precisely millser?

[millser]

have a look here http://www.askari-fishing.co.uk/

[gusmcg]

Build your own

http://www.cruftbox.com/cruft/docs/elecsmoker.html

[Slinger]

Thanks Millser and gusmcg, Askari site very good, home made smoker excellent.

Ok, next question is, where can I get an electric hotplate from?

Cheers guys:clap3:

Slinger

[gusmcg]

Thanks Millser and gusmcg, Askari site very good, home made smoker excellent.

Ok, next question is, where can I get an electric hotplate from?

Cheers guys:clap3:

Slinger

Try an electricians you know a proper old high street one , not sure if woolworths have them or rip one out of an old electric cooker from a dump/skip site. Or ebay

http://cgi.ebay.co.uk/Hot-Plate-Worktop-Single-Hob-White-Portable_W0QQitemZ280034784094QQihZ018QQcategoryZ2 0672QQssPageNameZWDVWQQrdZ1QQcmdZViewItem

[Slinger]

[QUOTE=gusmcg;330878]Try an electricians you know a proper old high street one , not sure if woolworths have them or rip one out of an old electric cooker from a dump/skip site. Or ebay

Nice one, will let you know how I get on.

[millser]

Thanks Millser and gusmcg, Askari site very good, home made smoker excellent.

Ok, next question is, where can I get an electric hotplate from?

Cheers guys:clap3:

Slinger

you can get the heating elements from askari too

[Slinger]

Your a STAR :notworthy

Slinger

[Steinbeisser]

Interesting!! When I have asked people in Germany how they smoke fish, it seems to be for several hours and at a lower temperature than typically quoted here.

My local angling club had a Smoked Fish Party last week and they seem to follow the recipe here:

Gut the trout or eel and soak for 8-10 hours in salt water solution (I think 5% concentration).

Remove from the brine, dry fish and hang on stainless steel hooks in smoker. Smoke for one hour at about 90 deg C (I think) and then reduce temperature to 60 Deg C and smoke for a further 2 hours.

The smoker I saw was propane gas fired and the wood was beech (planer shavings). The end result was a mildly smoked trout, which was very tasty.

No herbs were used but for pork, etc. Juniper berries are sometimes added to the wood shavings.

Think I will have to invest in a smoker (or make one myself). Unfortunately, I recently threw out an old gas BarBQ which might have been suitable.

Steinbeisser

[gusmcg]

Two types of smoking , cold smoked and hot smoked.

http://en.wikipedia.org/wiki/Smoking_(food)

[Slinger]

Sounds great Steinbeisser, good luck with your barbie :)

[AlderneyBassman]

I've had one of the cold smokers fromAskari for 3 years and its great.

Can be tricky to get the sawdust going though. I found its best to heat up some dust in an old frying pan on the hob as it lights easier then.

As its a cold smoker the fish is not cooked in the process, just like smoked haddock from the shops is raw.

Takes a lot longer to cold smoke, approx 6-8 hours. But some say the flavour is better.

[Slinger]

Many thanks Bassman,have now decided to make my own hot smoker.

However I could do with upping my pb bass, if you ever come over to Cornwall to fish, pm me and maybe you can help me to catch the elusive double I have been after.

Thanks again:)

Slinger:fishing1:

[Superged]

I like hot smoked mackeral and salmon but think cold smoked trout and salmon is better

[Slinger]

Thanks for the offer of the hardware to build smoker Craftycatch,

see you next weekend mate.

Slinger

[ronfishy]

you need two large bits of tin foil that can take the size of the fish,smoking wood chips or smelly herbs that you like and of course a large frying pan that the wife does not like.Here goes, get one bit of tin foil and put fish in the middle (add anything you fancy as well),make into a loose packet(looks like a cornish pastie)and stab it full of holes. Next get other bit of tin foil and cover bottom with wood chips, place fish packet onto chips and seal the fish packet inside this packet then place this on very hot pan(no oil). The chips will start to give of smoke which goes into the fish packet with heat and cooks and smokes fish. Note smoke should stay in sealel packet. time depends on fish size but try after 30 mins. SAFTEY FIRST dot leave unattended.
results please.:crazy:

[Slinger]

Many thanks Ron, will post when I try it, and also on the smoker build:clap3:

[Salar]

....for less than £1.50

Follow this link and go to the bottom of the page
http://www.boat-angling.co.uk/11.html
Then go to
http://www.boat-angling.co.uk/9.html
For mackeral brining and smoking instructions

Don't skimp on the brining, using a good seasoning mix makes all the difference between average and brilliant. Enjoy!

[Slinger]

Thanks Salar,excellent web site, and will be making one of those smokers.

Thanks for the info.

First class:clap3:

Slinger

[Manne]

How to smoke Norwegian pepper-mackerel:
I bought a smoker this summer and the result was very good. I placed the fillets in the refridgerator for a couple of hours (or till the next day) with just a little bit of salt. Then I had on some "pepper-mix" (just before smoking). You have to try that!
I`ve published some photos on my web site. The text is in Norwegian, but you may get an idea of how it`s done by looking at the photos.
Filetting mackerel: http://www.fiskeri.no/Tema/Makrellfilet.htm
Smoking mackerel:
http://www.fiskeri.no/Tema/Makrellrokt.htm
http://www.fiskeri.no/Fiskeobs/Makrellfilet9.jpg

[Slinger]

Hello Manne,
An excellent website you have - made me drool. What make is your fish smoker and do you know if it's available in the UK? Also what is pepper-mix? Is it freshly ground black pepper or do you buy it ready crushed and mixed?
Thanks for your reply,:notworthy
tight lines mate,
Slinger.

[Steinbeisser]

How to smoke Norwegian pepper-mackerel:
I bought a smoker this summer and the result was very good. I placed the fillets in the refridgerator for a couple of hours (or till the next day) with just a little bit of salt. Then I had on some "pepper-mix" (just before smoking). You have to try that!
I`ve published some photos on my web site. The text is in Norwegian, but you may get an idea of how it`s done by looking at the photos.
Filetting mackerel: http://www.fiskeri.no/Tema/Makrellfilet.htm
Smoking mackerel:
http://www.fiskeri.no/Tema/Makrellrokt.htm
http://www.fiskeri.no/Fiskeobs/Makrellfilet9.jpg

Hello Manne

Also interested in your Pepper Mix and the Smoker.

The smoker looks like it is stainless steel and electric. What do you use to make the smoke - beech wood?

Is it an Askari smoker? If not, what is the manufacturer's name?

Thanks

Steinbeisser

[Manne]

Hi!
Under the smoker there are two "burners" (I fill them with methylated spirit). In the smoker, under the fish, i place some wood chippings (oak is said to be best). I guess I could have placed the smoker upon a grill and got the same result. However this small smoker is easy to use. Think I payed about 32 £ (390 NOK) for the smoker. I do not have it here right now, but I will check if the name of the manufacturer is to be found on the smoker.
Found it on the web now: If this link works you can see it in the shop:http://www.biltema.no/products/product.asp?iItemId=75905

[Slinger]

Hi Manne, how is the Cod fishing in Norway, and do you smoke them as well?

Also with the method you use, how long does it take to smoke an average fillet,and when smoked how long in a refrigerator would the fish keep?

Tight lines

Slinger:notworthy

[Slinger]

Mange takk Manne, om De noensinne dekorert fishing Cornwall, får i berøringsmake, og jeg tar De til noe øverst
flekker.

Slinger:clap2:

[Steinbeisser]

Hi!
Under the smoker there are two "burners" (I fill them with methylated spirit). In the smoker, under the fish, i place some wood chippings (oak is said to be best). I guess I could have placed the smoker upon a grill and got the same result. However this small smoker is easy to use. Think I payed about 32 £ (390 NOK) for the smoker. I do not have it here right now, but I will check if the name of the manufacturer is to be found on the smoker.
Found it on the web now: If this link works you can see it in the shop:http://www.biltema.no/products/product.asp?iItemId=75905
Thanks for that information. This design seems very common here in Germany but have also seen them in the UK Mail order catalogues.

It looks similar to (but not exactly the same as) one in the Askari Catalogue for about Euro45. I think Ron Thompson also make one like that.

I think stainless steel would be the best material for the Smoker, though that would be more expensive.

How long do you typically smoke the fillets for and have you measured the temperature in the smoker?

Thanks again for the info

Steinbeisser

[Manne]

I`ll try to answer all the questions:
To Lead Slinger: I have not tried to smoke cod. Not much cod her yet. Normally a lot of cod enters the coast in southwest at this time of year, but I guess the see temperature is too high. We have had a fantastic summer and autumn i Norway this year, but the cod does not agree. Now the weather is colder, so I hope the cod soon will find the sea temperature comfortable. I believe that a "cold smoker" gives the best result when smoking cod.
The smoked fillets can stay in the fridge for several days, but I have not let them be there for more than a week. You may put them in the freezer and take them out when you want something good.
(Must admit that I didn`t understand more than the first line in your second "Norwegian" reply, but it was a nice try).

To Steinbeisser: I smoke the fillets from 35 - 50 minutes. It depends on something, but I have not found out what it depends on. I check the fillets (open the top of the smoker) after half an hour, and sometimes they look brownish and almost done. Sometimes I have to wait for 45 minutes to get the same result. It may depend on the type of wood, the temperature or/and how many fillets I smoke. I have not measured the temperature.

[Glenwood]

If you want recipes for smokers do a Google search for "Bradley Smokers". They are a Canadian company with outlets in UK for their electric smoker. It uses preformed brickettes instead of sawdust or chips and feeds in new brickettes as required. This allows any unburned residue to be pushed automatically into a bowl of water and stops the bitter taste that can occur with overburned chips.
NOT A CHEAP OPTION BUT YOU CAN GET THE SAME RESULTS TIME AFTER TIME.

If trying to smoke Mackeral leave them in the air for about one hour after taking them from the salt/brine, this allows a waxy coating to build up on the fillets which takes the smoke better.

All I need now is to catch enough fish to do it properly as my wife is getting fed up with smoked chicken.:kissing:

[Salar]

oops, duplicated an earlier post.

[geffaz]

all seems alot of hassle when a hexi burner and metal bucket/big tin and some foil will do!