Backyard Aquaponics
A place to discuss aquaponics

I gave it away as I did not care for it. Would like to build a proper smoke house now!

I was adding what I have done/do... but only for about the last OOh 20 years.
I grab my electric planer and a piece of wood and set at about .5mm
plane just enough for the amount of fish ( large handful per KG of fish)
I've used jarrah mostly but occasionally pruned a lemon/apple/manderine/lime branch.
Also chuck in a few 'hand of budda' leaves.

The heat source is beneath the metal plate the saw dust sits on top.
The fish is 'butterflied' and skin down on a roasting rack (Not a baking dish).
Prior for 1/2 - 1 hour the fish will be sitting in a marinade covered in he fridge.

Smoke how you want... there are 1001 ways but I find the way I mentioned pretty good and have pretty good reception
from 'eaters' of my smoked fish.

You hot smoking or cold smoking C1?

HOT

[quote="creative1"]
I grab my electric planer and a piece of wood /quote]
power tools - my other addiction. A pepper grinder and electric drill make an awsome combo! We need an entire thread on tools in the kitchen!

I gave smoking trout a go tonight, and not bad if you don't mind me saying so. Yep, I grabbed my electric planer, a piece of sheoak and with the aid of my daughters boyfriends smoker, I did well enough to want to do it again. Maybe I will place a small tray of water in with the fish next time to see if it add some moisture.

Nocky, you place your trout in whole going by your photo. Do they cook well enough?

Rick, you can give it a go - it's not as important with HOT smoking as it's a pretty quick process. If you're warm smoking for 4-12 hours (pork shoulder, ribs, hams, whole birds, etc) then it's necessary as a mechanism to minimise the temperature variations that will inevitably occur over that sort of time-frame. I only mentioned it as DéjàVoodoo brought it up.

Only time it's relevent to fish for me is when I put a fish on for the last hour or two of a long, warm smoking session.

You don't need it for cold smoking either.

Glad your trout turned out alright. Give some of those yabbies of yours a go sometime too - they actually work really well !

yes rick fine, about 30 - 40 minutes (Depends how empty the beer is at 30) in weber method for 2 600gm trout

I love smoked fish and chicken. I usually use green twigs from my lemon tree and/or rosemary, I also add a pan of water with some lemon leaves or herbs in it, always turns out juicy and full of flavour.

Damn, thats a serious smoker eh.

Love the simple stuff - thanks Chuky.

I use rosemary a great deal on the BBQ, but have never thought of throwing it when I'm smoking - dunno why, not too bright I guess Kinda obvious in hindsight.

Also good to see others are using citrus wood with success

BUMP

Using these green twigs as the only source of smoke??

Hi Rick,
I have used Karri bark it has a lovey flavour and now is the time to gather it before the rain .I mix it with Marri and Jarrah saw dust from a local saw mill.
Cheers Eagle

Rick can get bag fulls of different dust from the GWH if you want some, he is cutting she oak ATM but has plenty of gum dust as well
Eagle I tried Jarrah and found it super heavy, chillidude tells me that Jarrah is full of resin which is correct, karri is good, I am going to try some lemon twigs this weekend with a bit of she oak.
Rick I wouldn't go with water, the method of making an aluminum foil pocket and putting in a small hole in pocket is