Using meat & fish smokers at home

[Lance]

Following on from another thread let’s talk about smoking food at home.

What equipment is needed ?
What products do you use to generate smoke, chips, shavings, pallets ?
What sort of setup costs are involved ?
What foods do you smoke ?
How do you go about it ?

…….and of course, some pics

It all sounds rather fascinating and I’d like to give it a try.
I assume it’s pretty much and outdoor activity

[jessdogster]

Mainly trout smoking for me Lance
My smoker is similar to this
http://www.ebay.com.au/itm/Primus-Delux … 2652840187

Two metho burners and a spread of manuka shavings on the solid tray above the burners is suffice for about 20 minutes to smoke the fish sensational with a cheese platter or peeled off, miked with some otehr ingredients for a smoked trout pate.

I lightly salt my trout all over (whole with skin on), place on the rack and in 20 minutes, all done.
I’ve also seen people sprinkle brown sugar over the trout before smoking.

The use of different types of wood shavings can vary the smoke intensity and flavour.

Clean-up of the smoker can be a PITA. Be sure not to use on your lawn – unless you want a burnt spot – use on a concrete path if available (away from open doors and windows )

Good thread, looking forward to experience and advice of others

cheers
Jdog

[Archer63]

I was using one of those Jarvis Walker type smokers for mainly doing Hans skinless sausages.

But if I was to get a little more serious I would get one of those Togar Smoke Ovens.

I rolled the snags in olive oil and sprinkled some lemon pepper seasoning on them which I cooked for about 30mins. Sometimes I would open the lid and roll them over and you would know they were cooked when they started to split. I started off by using using the bought in a packet blue gum smoker shavings, but I have a mate on a property who suggested I try apple tree shavings which give a nice smooth taste. Couldn’t agree more !!
But he would give me raw shavings and I would refine them down in the household blender.
Very nice !!
But Hans apparently no longer sell the skinless pork sausages so I haven’t done any smoking in a while.
I did try smoking fish once and followed the brine first method, but I was not happy with the outcome. Think next time I would just sprinkle a little lemon pepper seasoning on some tailer fillets and also a little lemon juice.

That’s what I do anyway.

Cheers
Rob

[dieseltojo]

Did some one mention smokers….

Go no further than your own little forum folks.

http://www.candm.com.au/forum/viewtopic … 43&t=11142

[dieseltojo]

Then I also have the venerable little Hark smoke . Not quit as versatile, but very handy for many smoked goods.

http://www.candm.com.au/forum/viewtopic … gas+smoker

[Archer63]

Maybe a little above what I have done so far Paul, but definately a step in the right direction for those wanting to get more involved.

Cheers
Rob

[dieseltojo]

Hi Rob,
Bunnings have a smaller version of my Weber Smoky Mountain smoker for around a $100-00. If I was starting out I would definitely buy one right away.
Nothing like that was in store in Oz when I went into it.

[Archer63]

At the end of every year a fishing club which I am a member has a Xmas get together and the smokers bring in tailer, dart, bream…yummo !

[Frank & Brenda]

If you can get a hold of an old school fridge, the ones that had the compressor and motor at the bottom, they make a great smoker

My dad had made one by removing the motor and compressor and sealing the back and bottom of the unit with sheet metal, drilling holes in the bottom of the fridge and at the top of the rear
The fire is made in the bottom section and the flavour of the meat depends on the wood chips/dust used

[A’van]

Isn’t cold smoke the best?
I’ve seen one that had about a meter of 100 mm gal pipe between the fire and where you hang the meat, that was supposed to cool the smoke enough.

Hans