Fish smoker
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- Gudgeon
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Fish smoker
Just got myself a small smoker, mainly for trout. Instructions says use methylated spirit in the burner. Doesn't this give a fish a taste of spirit or do the wood chips overpower it.? Any ideas?
- steve a pac
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Re: Fish smoker
I smoke meat alot Brisket, ribs, beef rib, chicken, pulled pork and fish I wouldn't use any fuel like that as smoking takes on a lot of the taste/smoke ring from the wood in the first part of smoking and this would taint the meat.
The best way is get your charcoal or brickets lit away from the fire in a chimney lighter until white hot then add them the your smoker. Then add what ever wood you desire
The best way is get your charcoal or brickets lit away from the fire in a chimney lighter until white hot then add them the your smoker. Then add what ever wood you desire
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- steve a pac
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Re: Fish smoker
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- steve a pac
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Re: Fish smoker
Example of the lighter chimney
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Re: Fish smoker
Looks like you've got some serious action going on there!
- steve a pac
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Re: Fish smoker
It's on such a higher level BBQ real BBQ
Learnt alot from pit masters in the US
BBQ isn't frozen burgers or sausages
Smoked meat low and slow is the real thing
Fish if done right is a must
Learnt alot from pit masters in the US
BBQ isn't frozen burgers or sausages
Smoked meat low and slow is the real thing
Fish if done right is a must
- steve a pac
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Re: Fish smoker
I've found salmon and trout don't need a lot of smoke a light wood like Apple or pecan is just right or if you like a strong smoke Hickory.
I haven't any pics of fish but here's a Brisket 12 hours smoked at 150F on hickory
I haven't any pics of fish but here's a Brisket 12 hours smoked at 150F on hickory
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- Barbel
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Re: Fish smoker
HARRYW wrote:Harry, the meths in the burner goes under the box, the chippings go in the box, on top of the chippings goes a mesh tray and the fish goes on the mesh tray and then the lid goes on top to keep the smoke in. So there will be NO bad flavouring of the fish. Try it and enjoyJust got myself a small smoker, mainly for trout. Instructions says use methylated spirit in the burner. Doesn't this give a fish a taste of spirit or do the wood chips overpower it.? Any ideas?
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- Barbel
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Re: Fish smoker
steve a pac wrote:Steve that looks awesome! Which model is the smoker?I smoke meat alot Brisket, ribs, beef rib, chicken, pulled pork and fish I wouldn't use any fuel like that as smoking takes on a lot of the taste/smoke ring from the wood in the first part of smoking and this would taint the meat.
The best way is get your charcoal or brickets lit away from the fire in a chimney lighter until white hot then add them the your smoker. Then add what ever wood you desire
I bought myself a large gas bbq a couple of years ago now as we eat bbq a lot through the summer months, it has a smoker lid but i only use it to keep the heat in, ie bake as well as grill, and its superb, But i would like to go down the slow cooked smoked route myself
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Re: Fish smoker
steve a pac wrote:That chicken has got no head and funny legsI smoke meat alot Brisket, ribs, beef rib, chicken, pulled pork and fish I wouldn't use any fuel like that as smoking takes on a lot of the taste/smoke ring from the wood in the first part of smoking and this would taint the meat.
The best way is get your charcoal or brickets lit away from the fire in a chimney lighter until white hot then add them the your smoker. Then add what ever wood you desire
- steve a pac
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Re: Fish smoker
markyboy wrote:Sorry only just seen this, the smoker I've got is the Weber Smoky mountain ( the bullet )steve a pac wrote:Steve that looks awesome! Which model is the smoker?I smoke meat alot Brisket, ribs, beef rib, chicken, pulled pork and fish I wouldn't use any fuel like that as smoking takes on a lot of the taste/smoke ring from the wood in the first part of smoking and this would taint the meat.
The best way is get your charcoal or brickets lit away from the fire in a chimney lighter until white hot then add them the your smoker. Then add what ever wood you desire
I bought myself a large gas bbq a couple of years ago now as we eat bbq a lot through the summer months, it has a smoker lid but i only use it to keep the heat in, ie bake as well as grill, and its superb, But i would like to go down the slow cooked smoked route myself
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- Bailiff
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Re: Fish smoker
Now this is a subject close to my heart...
We have BBQ all year round, my favourite time of year being Halloween for a good old brisket and rib fest with a bit of pulled pork thrown in for good measure. Ive got a Broil King Keg which can take 4 full belly racks of ribs at the same time (48 ribs). I usually cook this plus a full 12lb brisket.
Smoke the brisket overnight (12-14hrs) at around 200 deg f. Then wrap in foil, stick in a cool box and fill with towels and leave to stand for a couple of hours.
The ribs are done 3,2,1 ( 3hrs fat side down, 2hrs cover with foil and finally 1 hr to firm everything up again). The secret is in the rub. I have also done a 1/4 pig on my gas BBQ for a hog roast When we BBQ we go LARGE, on average we have 70-100 people round
We have BBQ all year round, my favourite time of year being Halloween for a good old brisket and rib fest with a bit of pulled pork thrown in for good measure. Ive got a Broil King Keg which can take 4 full belly racks of ribs at the same time (48 ribs). I usually cook this plus a full 12lb brisket.
Smoke the brisket overnight (12-14hrs) at around 200 deg f. Then wrap in foil, stick in a cool box and fill with towels and leave to stand for a couple of hours.
The ribs are done 3,2,1 ( 3hrs fat side down, 2hrs cover with foil and finally 1 hr to firm everything up again). The secret is in the rub. I have also done a 1/4 pig on my gas BBQ for a hog roast When we BBQ we go LARGE, on average we have 70-100 people round
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Re: Fish smoker
Edward.P.A.C wrote:Now this is a subject close to my heart...
We have BBQ all year round, my favourite time of year being Halloween for a good old brisket and rib fest with a bit of pulled pork thrown in for good measure. Ive got a Broil King Keg which can take 4 full belly racks of ribs at the same time (48 ribs). I usually cook this plus a full 12lb brisket.
Smoke the brisket overnight (12-14hrs) at around 200 deg f. Then wrap in foil, stick in a cool box and fill with towels and leave to stand for a couple of hours.
The ribs are done 3,2,1 ( 3hrs fat side down, 2hrs cover with foil and finally 1 hr to firm everything up again). The secret is in the rub. I have also done a 1/4 pig on my gas BBQ for a hog roast When we BBQ we go LARGE, on average we have 70-100 people round
Yup I'v got to say their finger licking good
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You've come too far to give up now
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Re: Fish smoker
Edward.P.A.C wrote:Looking good Karl very niceNow this is a subject close to my heart...
We have BBQ all year round, my favourite time of year being Halloween for a good old brisket and rib fest with a bit of pulled pork thrown in for good measure. Ive got a Broil King Keg which can take 4 full belly racks of ribs at the same time (48 ribs). I usually cook this plus a full 12lb brisket.
Smoke the brisket overnight (12-14hrs) at around 200 deg f. Then wrap in foil, stick in a cool box and fill with towels and leave to stand for a couple of hours.
The ribs are done 3,2,1 ( 3hrs fat side down, 2hrs cover with foil and finally 1 hr to firm everything up again). The secret is in the rub. I have also done a 1/4 pig on my gas BBQ for a hog roast When we BBQ we go LARGE, on average we have 70-100 people round
Proper BBQ
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Re: Fish smoker
HARRYW wrote:Its fine use the methsJust got myself a small smoker, mainly for trout. Instructions says use methylated spirit in the burner. Doesn't this give a fish a taste of spirit or do the wood chips overpower it.? Any ideas?
I had the day off at school when we did english. please don't knock me.
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Re: Fish smoker
steve a pac wrote:Cheers Steve..
Looking good Karl very nice
Proper BBQ
Like you say smoking your meats takes it to a whole different level. Looks like you have some good flavour going into your ribs
I soak all my wood chunks in either Jack Daniels or a cheap whisky . I also like to mix mesquite and pecan chunks for my brisket and apple wood soaked in cider for my ribs and pulled pork.
Have you tried smoking the full belly of the ribs or do you keep them as a St Loius cut? Do you use a rub for any of your meats or just smoke
Instead of smoking your birds have you tried doing them beer can with Old Bay seasoning...
These are seasoned with that and stuck on the rotisserie
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Last edited by Edward.P.A.C on Sun Mar 05 2017 06:51, edited 1 time in total.
- steve a pac
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Re: Fish smoker
Edward.P.A.C wrote:Regarding ribs i always use my own made rub, done baby back 3-2-1 method but later changed it to 2-2-1 wrapping in foil after 2hrs as most meats take on smoke in the first 2 hrs. St Lewis cut the best as there's more meat and fat on them making them very moist when done.steve a pac wrote:Cheers Steve..
Looking good Karl very nice
Proper BBQ
Like you say smoking your meats takes it to a whole different level.
Looks like you have some good flavour going into your ribs
I soak all my wood chunks in either Jack Daniels or a cheap whisky . I also like to mix mesquite and pecan chunks for my brisket and apple wood soaked in cider for my ribs and pulled pork.
Have you tried smoking the full belly of the ribs or do you keep them as a St Loius cut? Do you use a rub for any of your meats or just smoke
Instead of smoking your birds have you tried doing them beer can with Old Bay seasoning...
These are seasoned with that and stuck on the rotisserie
With the Chicken in my pic it was done Beer can style smoked for 4.5-5 hrs, now i brine whole chicken 24 hrs which makes the meat even more juicy.
Your rotisserie chicken look good.
Got smoking whole pork belly sides bone out and use the ribs separately then pulled pork belly is a must try it ( Pig candy as the say in the States it's so soft and tasty)
Brisket i used to do a rub but now just use fresh black pepper and salt.
Have a look at Frankln bbq on Youtube
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Re: Fish smoker
steve a pac wrote:
With the Chicken in my pic it was done Beer can style smoked for 4.5-5 hrs, now i brine whole chicken 24 hrs which makes the meat evn more juicy.
Your rotisserie chicken look good.
Thats what I do when doing a hog roast. Brine it in scrumpy and a little seasoning for 24hrs, plus inject with a food syringe....awsome.
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Re: Fish smoker
I'm feckin starving now, looking back at all them posts....
Feel like the flaming bisto kid.
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Re: Fish smoker
Feeling very inadequate now with my little fish smoker
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Re: Fish smoker
HARRYW wrote: ↑Mon Apr 24 2017 19:09 -Feeling very inadequate now with my little fish smoker
Yes me to lol. I was given an Oklahoma Joe vertical smoker (not the usual horizontal cylinder that you see on U-Yube) by an American friend (called Yank I kid you not) some years ago. It was sat in the garage for about 5 years and I got it out and cleaned it up last year. Will have to get motivated to fire it up. By the looks of you guys I have a lot to learn.
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Re: Fish smoker
Steve which size Weber have you got?
They do three sizes - 37cm, 47cm, 57cm
They do three sizes - 37cm, 47cm, 57cm
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- Chub
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Re: Fish smoker
570mm is the one you want. Allows you more flexibility when cooking.
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Re: Fish smoker
Anyone tried the ProQ smoker?
Looks like the Weber but better, has some nice features like special gromit holes for inserting a temp probe
Going to buy myself one for Christmas
Also fancy a Landmann Tennessee Broiler, just been away on holiday and the lodge I rented had one, nice bit of kit, I like the way you can move the coals up and down
Looks like the Weber but better, has some nice features like special gromit holes for inserting a temp probe
Going to buy myself one for Christmas
Also fancy a Landmann Tennessee Broiler, just been away on holiday and the lodge I rented had one, nice bit of kit, I like the way you can move the coals up and down
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Re: Fish smoker
Ben wrote: ↑Sun Oct 01 2017 22:31 -Ben, dig a little deeper and go for either the Big Green Egg or the same a mine, The Broil King Keg.Anyone tried the ProQ smoker?
Looks like the Weber but better, has some nice features like special gromit holes for inserting a temp probe
Going to buy myself one for Christmas
Also fancy a Landmann Tennessee Broiler, just been away on holiday and the lodge I rented had one, nice bit of kit, I like the way you can move the coals up and down
Youve seen (and tasted) the results....
If you are only planning on doing smallish BBQ's you can go for a smaller Green Egg. Must better option (IMO!)
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Re: Fish smoker
Bump