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| Smoking your fish http://byap.backyardmagazines.com/forum/viewtopic.php?f=2&t=1368 |
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| Author: | steve [ Mar 22nd, '07, 19:22 ] |
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hey C1, as you know a few of us boys are into making scotch (if any one offical reads this then it has zero alcohol content) 
We use american oak wood shavings, and i often wonder what i could do with them once we're done with them................ Do you recon the scotch soaked american oak would go well for smoking fish? can you post / uplad some info to a thread on smoking fish for us please? Steve |
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| Author: | RupertofOZ [ Mar 22nd, '07, 19:24 ] |
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Probably be alright for pickled herring.... hic LOL |
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| Author: | RupertofOZ [ Mar 22nd, '07, 19:41 ] |
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Just dashed an email off to the folks back home in NZ.... see if old Rangi is still kicking around.... That man would, could, did and probably still is smoking everything he can get his hands on.... Smoked trout.... have'nt had a smoked trout unless you've had one done by Rangi... Will see if I can get some recipes... I remember one he used to do with a native watercress that had been dried (kinda nutty) and honey and I think maybe a type of fennel. |
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| Author: | creative1 [ Mar 22nd, '07, 19:59 ] |
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Yeh roz a main ingredient was honey and salt, it creates its own flavour, that added to herbs and spice is my secret recipe... and may remain so cept seleted crew!!! |
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| Author: | steve [ Mar 22nd, '07, 20:02 ] |
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so c1, you gonna teach us how to smoke? 
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| Author: | creative1 [ Mar 22nd, '07, 20:08 ] |
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Forgot to add-- shavings after soaking in scotch, for you no worries Steve-- but for anyone else check to see if it is flameable before you start smoking the fish...there are several types of smoking-- cool and hot are two I choose to use. depending on the time available...how much socializing has been done prior to smoking... ...hot is quick (bleeding obvious) cool takes as long as you like but more than an hour or 2 the long you take the more the flavour... mmm mouth watering right now... slurp-- steve we could get a sticky going-- but those secret recipes awe don't know...maybe |
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| Author: | veggie boy [ Mar 22nd, '07, 20:35 ] |
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Smoking is something I am definitelly interested in trying with my fish - hopefully can use the webber to do it??? Will watch with interest :-) |
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| Author: | creative1 [ Mar 22nd, '07, 20:40 ] |
| Post subject: | teaching bad habits |
steve wrote: so c1, you gonna teach us how to smoke?
not to hard steve. For hot--I some times use a webber looking thing (as a generic name) a dome to capture smoke. only hot coals to make the shaving smolder I guess, no flames or this will boil the fish I have done this too and was disappointed with the results. Cold still use the dome (is still using heat) but the heat sourse is much lower (futher away) and less heat(duh) and a few hours to get organized. I have always thought clean fresh fish doesn't need much cooking. |
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| Author: | steve [ Mar 22nd, '07, 20:49 ] |
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C1, i'm gonna split these posts, give us a step by step in the new section. What are these images i have of a brick bbq looking thing, with a long chimeny where the fish are hung? |
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| Author: | creative1 [ Mar 22nd, '07, 20:53 ] |
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cool--Your on the pace there steve... More to come |
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| Author: | veggie boy [ Mar 22nd, '07, 20:55 ] |
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C1 - where do the shavings go in relation to the heat source - say if I was using a webber? |
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| Author: | jtjf_1 [ Mar 22nd, '07, 20:58 ] |
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Hey C1 do you know of any woods that i could use to smoke meat wiht here in Indonesia? I am having a hard time finding any info on it, |
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| Author: | creative1 [ Mar 22nd, '07, 20:58 ] |
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a plate or grill beneath the fish for hot, Cold adjacent too. |
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| Author: | creative1 [ Mar 22nd, '07, 21:04 ] |
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I'd have though using mostly leaves of a spicy type not 'daytura' Saw dust if it is clean (no oils chain saw tooling etc) got a hand saw or a planer. |
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| Author: | steve [ Mar 22nd, '07, 21:11 ] |
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so does the smoking preserve the fish? is it done with the fish raw? teach me, o wise one
what else can you smoke? |
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