Smoked fish

[riverrat]

cheers that would be great wharf thanks

[Ned Norton]

G'day, I'd like to smoke fish but am not sure what is the best type of wood / shavings to use. What do you use? Did I see in your photos whatever you used was wrapped in foil and how long does it take?
Cheers, Ned

[wharf]

G'day, I'd like to smoke fish but am not sure what is the best type of wood / shavings to use. What do you use? Did I see in your photos whatever you used was wrapped in foil and how long does it take?
Cheers, Ned

Gday ned,there are plenty of different types of smoking materials.From store bought ones like the one im using at the moment,or ones you make yourself.Im using one from bunnings.Its in a light green bag and is made from oak wood,has herbs like thyme and basil in it.Bloody nice flavour too.My favourite home made one is apple box gum.It makes a nice flavour and also smokes really well.You will know what i mean if you have ever tried to get a good fire going with it.Oak,gum trees,birch,most fruit trees herbs

Time it takes to smoke all depends on your smoker and burner.I usualy smoke a full smoker for 45 minutes.You will have to experiment a little until you work out what works best for your smoker.Have you got a picture of your smoker?If i see it i might be able to tell you.I have used a lot of different store bought ones and also home made ones.

The smoke chips in my smoker are sitting in some foil.You can also make a little envolope with foil and punch a few small holes.Another way to make chips smoke well is to soak them in water.They smoke rather than burn.I always line the bottom of my smoker with foil.It is easier to clean out that way.

Hope this helps mate.

tim

[Ned Norton]

Hello Tim, Thanks for your advice. I have a 4 burner covered BBQ and a stainless steel smoking box. I think I'll have to get another one . I have a rack that swings down when the hood is in position and it keeps the fish away from the heat...I only use one burner. But I'll try your suggestion of other types of wood with the the 2 wood containers and try soaking the fish in brine too. Cheers, Ned

[wharf]

I dont brine fish,prefer to salt them the night before.

[fisherman347]

Hi Wharf,ever tryed using cherry wood for smoking fish,i have tryed it on various types of meat such as beef & pork and it really complements the meat,just a thought,cheer's Murph....

[wharf]

Hi Wharf,ever tryed using cherry wood for smoking fish,i have tryed it on various types of meat such as beef & pork and it really complements the meat,just a thought,cheer's Murph....

Like i said in my earlier post most fruit trees make nice flavour.