Backyard Aquaponics
A place to discuss aquaponics

I got one of these guy's

http://www.gourmetcookshop.com.au/shop/ ... od_40.html

next trout is going on it for smoking.

Nearly choked on the stubbie when my DW returned from the SIL’s with esky full of fish.
T’was no trout that fish.

The wide chimney “Chimenea” is quite good for smoking few bits but tricky to keep steady temperature.

Thanks folks,

I'm going to try some of these sugestions on the weekend. I might even try to cook up a couple over an open fire, I have some stuff theat needs to be burned off before the fire season officialy starts.

Steve, nice fish...the only thought I had was...Why didn't he bake them in the Wood fired oven?
As for consistant and steady(ish) heat I find heat beads work great, unfortunately they just don't have the flavour of charcoal or wood.

H.

he?, no, that's me, oven's not finished yet.

cool .. .......I am going to have a go at smoked barra...

We have smoked Yellow Fin Tuna and mackeral before...but never barra..... wonder if anyone here has

Never used heat beads for smoking, putting one or two small pieces of wood wrapped in aluminium foil on the beads should get some smoke and save a lot of good wood.
Thanks for the idea Himzol

I soak the wood in water first so that it doesn't just burn up straight away.

Is the Oven your own design or did you get the plans from somewhere. I've got the Forno Bravo plans of the net and will be building two of these in the next year or so..might be a road trip to Melbourne for fire bricks though.

H.

Based on traditionaloven.com MTO model but the modification is mine.

I'm researching the best way to process my trout - their days are numbered. Does anyone butterfly them before smoking? Couldn't find a good how to (with pics) on the web.

Just wondering if they get more smoky flavor if opened up before smoking so flesh is exposed? Would be more time consuming to butterfly them, though some descriptions just say cut down the side of the backbone and flatten.

Wow Matt you've just resurrected a 5 year old thread!
Appropriate too here at this time of year.
I saw a rt smoked on telly the other day and they spread its rib cage and sat it upright in the smoker, looked good once done, although I'd imagine fillets would achieve be the best results due to the exposed surface area.
That aside, hopefully someone can point you in the right direction 'cos I'd like to know also.

Damn nice outside oven of Steve S's earlier in this thread too.
I want one....

I saw Steve a couple of week ago

I will be smoking trout for the first time this year, Iwas just looking on ebay for a smoker and found this, looks like a bargin
http://www.ebay.com.au/itm/161489913457 ... 1438.l2649

I butterfly mine before i smoke them, top and tail the fish, cut down either side if the spine then stide the knife unter to cut the spine away from the skin/fin and jobs done. found a good video on youtube, cant link it from work though so you will have to search it.

There will be a good sized smoker for sale next Saturday 29/11 at Aldi, a Saturday special ie a few go to each store and when they've sold out thats it for another year.
Not much detail here https://www.aldi.com.au/en/special-buys/saturday-29-november-2014/?pk_campaign=au_product_newsletter&pk_kwd=2014-11-25_10-55 but it looks like a good unit.