Thread: Smoker advice....

Originally Posted by Ned

A cheap and easy method is to use a wok or similar in a large bbq with lid. Drill a series of holes maybe halfway down the side of the wok (obviously it isn't really a wok anymore) and put a couple of handfuls of manuka sawdust in there. Sit on the bbq and fire it up until the wood chips start smoking nicely, then turn the bbq off. Leave the wok down one end of the bbq and rack your prepared fish fillets down the other end. It's pretty close to a cold smoke. Keep an eye on the sawdust and if it's smoking happily you're usually good to leave it for a couple of hours. Maybe up to 3 before having to top it up with another handful and give it a bit of a stir. My dad helped me build a smoking box out of recycled rimu which has hanging racks and the wok with lid and large ducting fixed to it would sit below. My brother in law decided putting the open wok on the bbq was a much easier and quicker way to achieve the same. Turns out he's right. For trout and similar size fillets I try to give about 10 hours of smoking time.

It will keep on smoking after bbq is off?
Chuck up a pick please.