Welcome guest, is this your first visit? Create Account now to join.
  • Login:

Welcome to the NZ Hunting and Shooting Forums.

If this is your first visit, be sure to check out the FAQ by clicking the link above. You may have to register before you can post: click the register link above to proceed.

DPT Terminator


User Tag List

+ Reply to Thread
Page 1 of 2 12 LastLast
Results 1 to 15 of 19
Like Tree28Likes

Thread: Smoked the bastard!!

  1. #1
    Lovin Facebook for hunters kiwijames's Avatar
    Join Date
    Feb 2012
    Location
    Hawkes Bay
    Posts
    7,205

    Smoked the bastard!!

    There's starting to be a few good fish caught of late so I thought I would put it out there if anyone wanted to share their recipes and techniques for smoking fish.
    Ive always used the same method to smoke all my fish (mostly trout) but was not sure how I learnt or even if what I'm doing is typical. Also Id like to try a few other things as it can get a bit boring doing the same thing all the time.
    Currently I sprinkle a very liberal amount of sea salt over the fillets (sometimes even just splitting the fish rather than fillet) and a varying amount of brown or raw sugar. This is left in the fridge overnight. Next day I will wash off the salt and pat dry. From there another dusting of brown or raw sugar and into the smoker.
    I have a basic smoker like this Killwell one
    Name:  SMOKERMAG.jpg
Views: 1237
Size:  138.5 KB
    Ive never really known how much meths to use. I have two trays in the smoker and can smoke two full size trout at once. Im using about ½ to ¾ of a cup per dish and I have two dishes of meths under the smoker. The fish is never over cooked but a bit longer could be better as the last batch was almost too moist? I think some smokers suggest filling the trays right up.
    I liked @bombers pohutukawa wood chips as a different way to do things. I also have read you can soak your wood chips in whisky or wine over night and this gives some different flavours. Maybe not soaked in Lion Brown though
    I try to keep the wood chips to a minimum with a very thin coating over the bottom of the tray. Anyone tried varying the amount of chips? Too much I understand gets a bit overpowering?
    I would also like to try smoking seafood. @veitnamcam had some smoked snapper heads. Should try this next time as I know theres a bunch of sweet meat on them.
    If anyone had there own recipes or methods and wanted to share this could be a nice reference to try some smoking ideas.
    puku, stingray and Beaker like this.
    The range of what we think and do is limited by what we fail to notice. And because we fail to notice that we fail to notice, there is little we can do to change; until we notice how failing to notice shapes our thoughts and deeds

  2. #2
    Member
    Join Date
    Dec 2014
    Location
    canterbury
    Posts
    6,235
    Just use it over a gas cooker ring and place the sawdust where the gas ring will be mostly heating.
    I run it until there is plenty of smoke coming out and the lid is too hot to touch with the palm of your hand on.
    Then give it 15 more minutes and its done.

    If you use the meth trays your never sure how long they will burn for with wind etc.
    veitnamcam, Munsey and Roddy like this.

  3. #3
    Member Pengy's Avatar
    Join Date
    Sep 2012
    Location
    Up in da hills somewhere near Nelson
    Posts
    9,751
    Mix brown sugar with a generous dollop of Thai chilli sauce before rubbing it into the flesh
    Forgotmaboltagain+1

  4. #4
    P38
    P38 is offline
    Member P38's Avatar
    Join Date
    Dec 2011
    Location
    Hastings
    Posts
    5,692
    Varying the type of wood used will vary the flavour considerably.

    Apple and Grape wood are very good.

    Pohutukawa along with Manuka and Kanuka are also very good

    I also like to add soya sauce as well as brown sugar.

    Cheers
    Pete
    Beaker and Roddy like this.
    Arguing with an Engineer is like Wrestling a Pig in Mud.

    After awhile you realise the Pig loves it.

  5. #5
    Lovin Facebook for hunters kiwijames's Avatar
    Join Date
    Feb 2012
    Location
    Hawkes Bay
    Posts
    7,205
    Quote Originally Posted by P38 View Post
    Varying the type of wood used will vary the flavour considerably.

    Apple and Grape wood are very good.

    Pohutukawa along with Manuka and Kanuka are also very good

    I also like to add soya sauce as well as brown sugar.

    Cheers
    Pete
    Might be able to find some grape wood.
    The range of what we think and do is limited by what we fail to notice. And because we fail to notice that we fail to notice, there is little we can do to change; until we notice how failing to notice shapes our thoughts and deeds

  6. #6
    Almost literate. veitnamcam's Avatar
    Join Date
    Dec 2011
    Location
    Nelson
    Posts
    24,972
    You can or you used to be able to get different "gourmet" species of wood chips at mega 10 but I use Manuka mostly.

    I got the shits with the meths trays and timing it right or catching the chips on fire, whip out the grill side of my bbq and use the burners on that now.

    Cheap smokers like Mine and yours I am guessing James the bottom can "pop" as it buckles with the heat throwing wood chips all over your fish which is a piss off.
    solution is a layer of tinfoil on top of the chips before the trays go in.

    The lid needs to seal reasonably well to get a good smoking but if it seals too well it can condensate and drip the most foul bitter juice onto your fillets which brings us to drying your fish

    Fish wants to be fairly dry so the smoke will stick to it and to reduce the humidity in the smoker, not brineing Snapper seems ok but Kahawai needs salting or brineing to remove some moisture and firm them up IMO.....if in a hurry I cover fillets with sea salt layering up fillet salt fillet etc in a container and a couple of hours does the trick, rinse off and pat dry with the wifes favorite towel or if have time make up a liquid brine, don't need as much salt and can add things like chillies finely chopped squeeze of lemon splash of vinegar etc and in the fridge overnight.

    Stuff on top I usually just go brown sugar or sweet chilly sauce and maybe some powdered chilly or paprika cracked pepper.
    Last edited by veitnamcam; 24-11-2016 at 09:22 PM. Reason: Spelling
    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

    308Win One chambering to rule them all.

  7. #7
    Lovin Facebook for hunters kiwijames's Avatar
    Join Date
    Feb 2012
    Location
    Hawkes Bay
    Posts
    7,205
    Quote Originally Posted by veitnamcam View Post
    You can or you used to be able to get different "gourmet" species of wood chips at mega 10 but I use Manuka mostly.

    I got the shits with the meths trays and timing it right or catching the chips on fire, whip out the grill side of my bbq and use the burners on that now.

    Cheap smokers like Mine and yours I am guessing James the bottom can "pop" as it buckles with the heat throwing wood chips all over your fish which is a piss off.
    solution is a layer of tinfoil on top of the chips before the trays go in.


    The lid needs to seal reasonably well to get a good smoking but if it seals too well it can condensate and drip the most foul bitter juice onto your fillets which brings us to drying your fish

    Fish wants to be fairly dry so the smoke will stick to it and to reduce the humidity in the smoker, not brineing Snapper seems ok but Kahawai needs salting or brineing to remove some moisture and firm them up IMO.....if in a hurry I cover fillets with sea salt layering up fillet salt fillet etc in a container and a couple of hours does the trick, rinse off and pat dry with the wifes favorite towel or if have time make up a liquid brine, don't need as much salt and can add things like chillies finely chopped squeeze of lemon splash of vinegar etc and in the fridge overnight.

    Stuff on top I usually just go brown sugar or sweet chilly sauce and maybe some powdered chilly or paprika cracked pepper.
    Great idea. Im forever picking the shite out of mine for that exact same reason. i hear it "pop" as you noted but never put the two together.
    veitnamcam likes this.
    The range of what we think and do is limited by what we fail to notice. And because we fail to notice that we fail to notice, there is little we can do to change; until we notice how failing to notice shapes our thoughts and deeds

  8. #8
    Sending it Gibo's Avatar
    Join Date
    Feb 2013
    Location
    The Hill
    Posts
    23,480
    That super seasoning you can get from the markets etc is the shizznit KJ. Its got salt herbs garlic and chilli, use the brown sugar as normal and swap the salt out for the seasoning.
    Doesn't hurt to make the chips damp either for a good amount of smoke. Pohutakawa is the best
    kiwijames likes this.

  9. #9
    Member
    Join Date
    Aug 2012
    Location
    helensville nz
    Posts
    4,573
    I have a wine barrel I have made into a smoker the smoke is generated via a smokai smoke generator and I have a small cast iron gas ring to provide a little heat I can cook a roast in it aswell as it will get very hot if need be but for fish I run at about 60deg for 3-4 hrs
    Name:  10993080_1040245832656430_2386129626956749185_n.jpg
Views: 975
Size:  47.9 KBName:  31611_556459631035055_1439555679_n.jpg
Views: 1068
Size:  71.1 KBName:  965572_658251337522550_516824464_o.jpg
Views: 1027
Size:  255.1 KB

    I have one of those stainless steel ones which is great for taking away but the end result is not as good more of a cooked fish with a slightly Smokey flavor

    I have also just brought 40m of macrocarpa 200x25mm that is going to be the outside of a large fire and flue style smokehouse

    technique...... I mix up a sitload of this mix and store it so its there when I need it but its one part salt to 3 parts brown sugar
    coat your fish with this mix liberally and leave in fridge for 24hrs to cure....
    wash cure off with water and dry you don't want your fish wet...
    smoke for 3-4 hrs at 60dreg you should be able to touch the racks for a sec or 2 without getting burned if you don't have a temp gauge
    Last edited by rambo-6mmrem; 25-11-2016 at 02:15 PM.

  10. #10
    Member Pengy's Avatar
    Join Date
    Sep 2012
    Location
    Up in da hills somewhere near Nelson
    Posts
    9,751
    A mate was in the process of doing a very similar thing using a beer keg. Not sure if he ever got round to finishing it though. @H&K MAN
    Forgotmaboltagain+1

  11. #11
    Lovin Facebook for hunters kiwijames's Avatar
    Join Date
    Feb 2012
    Location
    Hawkes Bay
    Posts
    7,205
    Wow. M10 Mega are next to HnF in Napier and I think the two stores set their margins from the same rule book.
    $39.00 for a 1.5kg bag of pohutukawa wood chips? Pass.
    veitnamcam likes this.
    The range of what we think and do is limited by what we fail to notice. And because we fail to notice that we fail to notice, there is little we can do to change; until we notice how failing to notice shapes our thoughts and deeds

  12. #12
    Lovin Facebook for hunters kiwijames's Avatar
    Join Date
    Feb 2012
    Location
    Hawkes Bay
    Posts
    7,205
    Smoked up the last fish I caught tonight. @veitnamcam the foil trick was brilliant. No shit in the flesh. Double bonus was anything that leaked off the fillet was caught on the foil so no major cleaning either. Will ask for opinions on taste. Finished product looks good, I think adding damp wood chips made for a more smokey finish.
    veitnamcam and Beaker like this.
    The range of what we think and do is limited by what we fail to notice. And because we fail to notice that we fail to notice, there is little we can do to change; until we notice how failing to notice shapes our thoughts and deeds

  13. #13
    Member Shearer's Avatar
    Join Date
    Sep 2013
    Location
    Tasman
    Posts
    7,065
    Sounds like I do very similar to you @kiwijames but with the tin foil (great idea VC).
    Many years ago I got a bag of wood shavings of Kerry (now at Action Outdoors in Napier). They were from a well used oak wine barrel and I credit them with the (I think) great results we get. You should see him and see if he still has some or can get some. You don't use much so they last for ages.
    kiwijames likes this.
    Experience. What you get just after you needed it.

  14. #14
    Almost literate. veitnamcam's Avatar
    Join Date
    Dec 2011
    Location
    Nelson
    Posts
    24,972
    Quote Originally Posted by Shearer View Post
    Sounds like I do very similar to you @kiwijames but with the tin foil (great idea VC).
    Many years ago I got a bag of wood shavings of Kerry (now at Action Outdoors in Napier). They were from a well used oak wine barrel and I credit them with the (I think) great results we get. You should see him and see if he still has some or can get some. You don't use much so they last for ages.
    Sounds the bizo and has got me thinking...
    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

    308Win One chambering to rule them all.

  15. #15
    Almost literate. veitnamcam's Avatar
    Join Date
    Dec 2011
    Location
    Nelson
    Posts
    24,972
    Quote Originally Posted by Gibo View Post
    That super seasoning you can get from the markets etc is the shizznit KJ. Its got salt herbs garlic and chilli, use the brown sugar as normal and swap the salt out for the seasoning.
    Doesn't hurt to make the chips damp either for a good amount of smoke. Pohutakawa is the best
    Post up a pic of the container please.
    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

    308Win One chambering to rule them all.

 

 

Similar Threads

  1. BASTARD HILL
    By mucko in forum The Magazine
    Replies: 26
    Last Post: 27-07-2014, 08:41 PM
  2. To the Bastard !!!!
    By Mohawk660 in forum Firearm Safety
    Replies: 25
    Last Post: 15-03-2014, 05:07 PM
  3. Bastard Wirehair
    By jakewire in forum Hunting Dogs
    Replies: 12
    Last Post: 01-01-2013, 10:53 AM
  4. Bastard Wirehair
    By jakewire in forum Dogs
    Replies: 12
    Last Post: 01-01-2013, 10:53 AM

Tags for this Thread

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
Welcome to NZ Hunting and Shooting Forums! We see you're new here, or arn't logged in. Create an account, and Login for full access including our FREE BUY and SELL section Register NOW!!