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Old 05.10.2012, 22:12
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Smoking Fish and other Foods

Does anyone smoke their own fish or other foods?

How do you best do this in a home made inexpensive kind of way.

Any tips?









What, you thought this was another "smoking" thread?

Last edited by lost_inbroad; 05.10.2012 at 22:47. Reason: completed thread title
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Old 05.10.2012, 22:18
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Re: Smoking

Meat and chiles so far, fish next.

And I do have a proper smoker, do baby animals, full racks of ribs, etc., for years.

Just bought a chipper to chip various fruit wood I have been given for smoking.

You're welcome to head south for some smoker-friendly people (though I don't smoke).

Tom
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Old 05.10.2012, 22:31
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Re: Smoking

Awesome Tom, lets set something up.

Where do you get a smoker from?
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Old 05.10.2012, 22:41
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Re: Smoking

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Awesome Tom, lets set something up.

Where do you get a smoker from?
Coop actually, 8 or 9 years ago.

It has an offset fire box, but can work as a grill too.

4kg charcoal lasts 4-5 hours, at 120C, haven't tried cold smoking yet, need to try it sometime, make up some tubing or something.

Tom

P.S. We're planning to grow tobacco next year, too!
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Old 05.10.2012, 22:47
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Re: Smoking

I tried once - but for immediate consumption as opposed to preserving - but in a very basic way.

I heated up some charcoal in a Weber kettle bbq, let it go white and then pushed it to one side. On top of this I put on some water soaked firewood. Then came the grill rack and on the half side where the coals and wood weren't, I put on a pork joint, then put on the lid, with the air vent over the meat to draw the smoke.

From time to time I had to remove the lid to wet down the wood some more, or add more. Problem was every time I did this there huge plumes of white smoke .... so much so, that, in an area of closely built wooden houses, someone decided to call LAFD, so I had to keep the lid on, whilst they cruised around looking for the source.

In the end, the pork was OK, but very smoked.

In view of everything, I never really repeated this method.
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Old 05.10.2012, 22:58
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Re: Smoking Fish and other Foods

I'm on the top floor, so no problems with neighbors.

Tom
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Old 05.10.2012, 23:15
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Re: Smoking Fish and other Foods

I hate smoking fish, particularly when they do it at a bus stop.

When I lived in California, I used to go on tuna fishing trips, and come back with 5 or so 20-30 lb albacore tuna. I ate a decent amount fresh, gave a bunch to friends, and would can some (in jars), and brine, smoke, and vacuum seal the rest. I had a three level electric barrel smoker that I'd put outside and let run for 12 hours or so. Tuna salad made from this fresh smoked tuna was mind-blowing.
I also made jerky in the smoker. Naturally I didn't take it with me when I moved from the US.

Now I have just a tiny little crap smoker for the rare trout I don't release, or the rare eel that I don't immediately turn into Unagi. I have the room and the desire to get a real smoker again, but I can't for the life of me decide what I'd want to smoke here in Switzerland. A huge part of the enjoyment for me was procuring the meat to smoke, and tuna fishing is out of the question, I don't particularly enjoy lake fishing, nor am I likely to catch large amounts of fish, I don't kill trout, I'm not about to take up hunting and I don't think I can afford to spend the money to buy enough meat to make it worth my while to smoke.
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Old 06.10.2012, 18:16
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Re: Smoking Fish and other Foods

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I don't kill trout
You smoke them live?

I just bought a couple at Migros, brined them, and have fired up the smoker.

While at it, I may smoke some scallops I have in the freezer as well.

Meanwhile, while in CT this summer, my sister's neighbor showed up with many lbs. of tuna he had caught that day, made several versions of raw the first day, and barely cooked the next, froze the rest. Great!

Tom
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Old 07.10.2012, 16:21
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Re: Smoking Fish and other Foods

Cold smoking fish is easily done and there are tons of cheap solutions for making your own cold smoker. I recommend searching out alder chips or chunks for most types of fish, it doesn't overpower the delicate fish flavours.

Do a search for DIY cold smokers and choose the one that appeals to you. I've used things as simple as a cardboard box; friends have converted old stock pots and refrigerators, etc.

Once you're set up, try smoking various hard cheeses as well, they are a treat.

If you want to smoke and smoke roast meats, I can recommend converting a Weber or springing for a Weber Smokey Mountain smoker. They are superbly designed, have a small footprint (mine is on my very narrow chalet balcony, but it never gets too hot so there is no fire risk).

Many competition chefs in the US have ditched their offset smokers and now use rows of the WSM. It's so easy to keep a constant temperature in almost any weather, and the larger one has room for even whole bone-in pork shoulders, full briskets, and multiple whole chickens. The hardest part was searching out smoke-wood to use- I had to hit up a few orchards to find apple-wood to cut up into the chunks you use in conjunction with charcoal or briquettes. 5kg of either, and about 4 fist sized chunks of smoke-wood are all you need for between 6 and 10 hours of smoking time, without adding any extra wood if you use the method of lighting a chimney's worth of coals, upending it in the middle of the grate, and packing the remaining cold coals around it, which slowly light over time.

I bought mine from Amazon Germany, but they are now available at a decent price in CH with nettoshop.ch and maybe elsewhere, I haven't checked in a while.

Alternately, you can use a regular Weber or similar kettle to smoke with great results, it just takes a bit more practice and experience to keep the temperature down and control the amount of smoke. I made a few full racks of spare ribs last night on my regular Weber, using about 15 briquettes and adding about 6 more for every hour, and a few chunks of smoke-wood over the first hour. It took 4 hours and they came out perfectly, but needed a lot more attention than with the Smokey Mountain, to keep the temperature constant and adding wood occasionally.

Put the lit coals on one side, one or two chunks of smoke wood on top, with a water pan next to it. Keep the upper vent halfway open and control temperature with the vent underneath. I find that just cracking it open works best for the first few hours, and opening it up a bit for the last few is usually needed. Place the meat over the water pan, with another water pan on the grill directly over the coals. This will protect the meat from direct heat, and you can cool down an overheating kettle by adding some cold water to the pan.

This indirect method is great for slow roasting big roasts as well, like lamb, beef and less fatty pork cuts. Go for 150°-180° degrees and less or no smokewood, rather than the 100°-110° needed for ribs and pork shoulder, and around 125°-130° for smoking chickens (too low and the fat never melts, drying out the meat and leaving all the fat under the skin).

A good dual temperature electronic thermometer is an absolute necessity, especially if you are using a regular grill, where temperatures can swing wildly and quickly- they are available for less than 50chf at Coop DIY shops.

There are some good websites and videos out there with all kinds of info- one of my favorites is this one:

http://www.amazingribs.com

The recipes are great, lots of tips on how-to and various types of smoking, and good links and product reviews.

Good luck and smoke on- you will be VERY popular amongst your friends once you are set up! Don't hesitate to send me a PM if you want more info; I love this stuff and this country needs to expand their barbecue repertoire to include more than just cervelas, bratwurst, chipolatas and Aromat marinated pork steaks!

Last edited by One Drop; 07.10.2012 at 16:32.
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Old 07.10.2012, 17:29
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Re: Smoking Fish and other Foods

Results of last night's smoking:





done with this:



Tom
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