Stuie Posted March 10, 2011 Report Share Posted March 10, 2011 Had a great day (Tuesday 8th) aboard True Blue out of Poole with Steve Porter. It was only because my crew Brian was unavailable that I was able to book the short notice trip to mid channel wrecks - 2hrs 20 mins steaming... Seven prime specimens upto double figures committed hari kari on a good old orange jelly worm - who needs fancy expensive lead heads Spent two hours yesterday filleting and skinning - there was plenty for family and friends too. Plenty of brownie points with the FPO as its her favourite fish... Seriously though my wife is excellent at removing pin bones. Smoked trout is on the menu here too as three large specimens from Dever Springs surrendered to a gold head damsel last Friday. I use a small hot smoker and the resulting flavour of the trout is fantastic. Quote Link to comment Share on other sites More sharing options...
mike02380 Posted March 10, 2011 Report Share Posted March 10, 2011 well done stuie, fancy trying a little hot smoker myself, how do the mackeral pan out on it? Quote Link to comment Share on other sites More sharing options...
Simon Posted March 10, 2011 Report Share Posted March 10, 2011 Nice one, well done! I like the sound of that, lets hope they come inshore quickly. Hot smoker, yumyum. Now I'm jealous! Quote Link to comment Share on other sites More sharing options...
Stuie Posted March 10, 2011 Author Report Share Posted March 10, 2011 Years ago I bought a Brook's home smoker - and it's still going strong. I've had great success with small whole fish (including mackerel) as well as fillets - never had a failure - yet It came with instructions and a recipe booklet, although I just smoke as I wish, without going into any of the detailed recipes etc, although the smoking guidelines are very useful. In my experience rainbow trout can be of variable flavour but when smoked it's something else - I can really recommend it. Quote Link to comment Share on other sites More sharing options...
pirky Posted March 11, 2011 Report Share Posted March 11, 2011 Stuie .... I sit next to one of ur mates and his better half at fly tying on a Wed eve ..... bu**ered if I can remember names any more...... Age thingy I think !! Anyway ..... I am wanting to get this smoking thing......hot and cold ... sorted out 'cos the trout recipes all get a bit samey .. not a great lover of simple baked trout !! Must have a chat at next meeting !! Well done on the pollack and getting the trip sorted too. Dave Quote Link to comment Share on other sites More sharing options...
gjb Posted March 11, 2011 Report Share Posted March 11, 2011 I use a bradley smoker as well as a small hot smoker http://www.bradleysmoker.co.uk have a look cheers graham Quote Link to comment Share on other sites More sharing options...
pirky Posted March 12, 2011 Report Share Posted March 12, 2011 Graham..... Thanks for that mate... Just to try it all out......I have toyed with the Idea of an old 4 draw filing cabinet as a smoker housing. with an old BBQ "box" in the bottom draw to generate the smoke, and racks for fish in the draws above !! Where do I get the wood chips ..... and what is the "favoured" flavour ....or does this differ with the each species of fish ???? Need to get some inside info and try it all out before forking out loads. Dave Quote Link to comment Share on other sites More sharing options...
Stuie Posted March 12, 2011 Author Report Share Posted March 12, 2011 (edited) Try this site Dave, I use dust on my old machine. http://www.hotsmoked.co.uk/ - it also gives you some idea about what wood to use for whatever you are smoking. Edited March 12, 2011 by Stuie Quote Link to comment Share on other sites More sharing options...
gjb Posted March 12, 2011 Report Share Posted March 12, 2011 Dave some of the tackle shops sell wood chips for smokers cheers graham Quote Link to comment Share on other sites More sharing options...
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