Smoking....fish and meat, not dirty tabs

[Deeps]

Missus Deeps has just asked if 'my zombie site' has anything on smoking fish. I've gone back a couple of years and not seen anything so my question is, does anyone smoke their own fish on here and if so how easy/hard is it ? I thought I'd ask here before watching some hillbillies on Youtube doing something that's probably not practical for suburbia.

Its not something I've given any thought to so I'm pleasantly surprised that Her Maj is interested in it. I'm sure it wouldn't be economical but having the know how and set up could be handy potentially. Any help appreciated.

She'll be looking for a set of throwing stars before I know it, hopefully I've not created a monster.

[birds&bees]

I tried once using some smoking chips a low grade BBQ fire and drum style BBQ. Salmon came out... greasy.

Probably all my fault tho.

[Nate66]

I have smoked my fair share of meat, but never fish. I make my own beef, pork, and venison jerky and such and I can tell you it is pretty easy to do especially with a little practice. Have a look at this page: http://www.thenewsurvivalist.com/food_p ... mbp_toc_21 . Best of luck mate.

[Deeps]

Thanks for the replies (and the link), I'll have a wee shufti round the net to see if there's a cheap off the shelf smoker, I suspect I might struggle with getting a system that's practical enough and cheap enough to justify it but it will give me something to do.

As much as anything I'm chuffed that she's keen to try it herself, slowly but surely she's getting with the programme.

[BaseOne]

I've smoked fish, using a few different methods.

Advice:

Every smoker is different. You need to "learn" your own set-up.

You don't need anything fancy (the best smoked fish I had was some pike, prepared in a metre section of Russian pipeline, with a welded steel plate base and a dustbin lid for a..... a lid )
(We made a smoking rack from coat hangers and chicken wire, which stood inside, the whole tube was sat on 4 bricks and a fire lit underneath.)

More normally, we use a smaller square box smoker (about 50x30x20cm), into which the fish and alder chips go. Once smoke seeps out from under the lid, we give it another 20 mins and eat it.

Do you get anything like this in the UK?

https://www.google.fi/search?q=Savustus ... 76&bih=730


Or do you have access to steel plate and a welding machine?

[preppingsu]

viewtopic.php?f=38&t=3832&hilit=Clay+oven&start=40

We built a smoker alongside the clay oven. We've smoked bacon, cheese and herring (kippers).

[Deeps]

Thanks for the link preppingsu, I obviously didn't look back far enough when I was having a rummage. I've not had much chance today as I've been out at the cinema and just general stuff but I'll be putting my 'investigating feet' on over the next few days.

[Hamradioop]

river cottage on smoking and curing; http://www.amazon.co.uk/Curing-Smoking- ... ome+smoker

[Deeps]

Thanks guys and gals, I've seen ones on Amazon for about 30 quid (plus) and I'll see how serious Her Maj is about it. We're tightening belts at the moment so it might be a couple of months before I can 'justify' it but its something I fancy trying. I've been making jerky in my dehydrator but she's a veggie (who eats fish now fortunately) and as I said, she brought it up, so if its something I can get her into on the prepping front then it would be money well spent, even if it did go the way of 95% of all the other 'essential' kitchen gadgets she's had to have.

[MissPrep]

"Home Smoking and Curing" by Keith Erlandson is a much better book than the river cottage one, unless you are REALLY keen on highly salted foods.
I've found everything I've tried from the river cottage one has been a let down.
There are no pretty photos, but some useful line drawings (was originally published in 1977)
You can pick it up on Amazon for under a tenner inc postage or about £5 for kindle version