Bought a New Fish Smoker

[Guest]

I Have been reading the old posts on fish smoking, but i would like to know what are the best types of fish to smoke out of the following....Flathead,Bream,Trev,snapper,bass,

This unit has 3 dishes im wondering do i fill all 3 dishes to the top ? how full do you fill them and do you realy need 3 dishes burning. I have read the manual and its not very clear on how to smoke fish. How do you know when the fish is cooked in the smoker and how long to leave it there for ?

Also the wood chips i brought Mesquite @ Mallee.... whats better for smoking ? what's the difference ?

Last of all what is a tasty Brine to use for my first time smoking..I was told dry the flesh, then rub honey and brown sugar into the flesh sit for 1 hr then smoke. ?

[Keen-as-fisho]

I Have been reading the old posts on fish smoking, but i would like to know what are the best types of fish to smoke out of the following....Flathead,Bream,Trev,snapper,bass,

I reckon trevs would be better to smoke out of that bunch simply because they are more oily.

[bootyinblue]

I too will be reading this thread with interest..

Perhaps people might do a 'smoking fish, my way' thread with a few hints and pics and then link it back to this thread too?

[Gad]

Kaf is on the money with that limited choice,fish with a higher oil/fat content smoke better,the other type of species after brine cure and smoking would come out extremely dry

Edit... I`m sure rayke has put up a thread in the last year or so that answers all the questions asked

[robin]

Good work getting a smoker, I have only had mine for a few weeks and trust me it makes fish tastes sooo good.

Try smoking sausages, mmmm they are so nice.

[keen_as]

Smoked venisen is good, I would say lamb but It'd already have love bights all over it...

But any oily fish will go well.

[robin]

Just a quick question, with my smoker one of the Kipper range, when i smoke my fish, i either smoke it so it taste great, but problem is that its not fully cooked, or i end up smoking it untill fully cooked and taste like crap, does anyone know of a way around this to get it just perfect.

[keen_as]

It's all in the timing mate, depends hot hot the smoker is and the size of the fish.

[robin]

Was just a 29 cm bream, would you recomend making it hotter by putting 2 burners under it

[keen_as]

Was just a 29 cm bream, would you recomend making it hotter by putting 2 burners under it

Yeah but shorten cooking time,should only take 15-17 mins

But I pre heat first, get the chips smoking then start cooking fish.

[Bi_polar]

Tailor is sensational in a smoker too

[robin]

Yer Im pretty adicted to smoking fish and all sorts, now but just need to get it right

[Guest]

Yer Im pretty adicted to smoking fish and all sorts, now but just need to get it right

Yo Rob do you have any pictures of your smoker, would like to see it if possible

Cheers

Darren

[robin]

I will get some and send it to you

[ellicat]

Bump for Ted

[aussie123]

Tailor and Mullet are probably the 2 main fish smoked as they contain huge amounts of oil.

Try smoking some fillets with a sprinkling of brown sugar on them,they turn out incredibly good.

[woody1]

Tailor is sensational in a smoker too

I second that. And plenty of them around at the moment. I rekon that's probably your best bet to give the smoker a good workout

[sweresy]

Tailor, small trevs , trout, salmon and mullet....... only way to fly!!

good luck

[Schmuck]

Looks amazing swersey! Any details on the smoking time and woodchips used?

[sweresy]

mate i just use a metho burner that burns clear for around 20 minutes with a very thin 1-2 cm layer of smoke dust... you can add tea, rice or even brown sugar to the dust to tweak the flavour as desired.

[Schmuck]

Cheers mate, I might have to give it a go after those pics, especially the tailor cheeks

[Guest]

Bump this post for Matt as requested because he cant find it lol Theres some great ideas from AFO members on this topic Matt

Cheers

Darren

[viper83]

HA HA HA HA your funny Kiwiboy