Wedger Posted July 20, 2014 Report Share Posted July 20, 2014 Anyone got one or fancy a go?? I've been cold smoking fish for 35 years but never really got into hot smoking. Any Guys or Gals out there who do, or want too? Thought it's time I had a go! Who's in? Quote Link to comment Share on other sites More sharing options...
gjb Posted July 20, 2014 Report Share Posted July 20, 2014 I use a Bradley smoker and do brids I shoot plus other stuff the birds go well cold with salad Graham Quote Link to comment Share on other sites More sharing options...
Wedger Posted July 20, 2014 Author Report Share Posted July 20, 2014 I have a Bradders on the way but just worry about the 'tie' of using their briquettes!!!!!! Very cute marketing on their behalf, but I will find a way round this! Quote Link to comment Share on other sites More sharing options...
plaicemat Posted July 20, 2014 Report Share Posted July 20, 2014 Trev, I have been hot smoking for years and use a converted Weber bbq for the purpose, it works very well. If you have a friend who is pruning an apple tree, grab the wood and sticks, it's great with mackerel. If you intend doing quantity, I'll let you have my American brother-in-law's design which he made himself, very efficient indeed. By the way, did you get my email with the picture of my new smoke generator I have made from an old gas bottle? I sent it to your AOL account. Terry. Quote Link to comment Share on other sites More sharing options...
Ben Posted July 20, 2014 Report Share Posted July 20, 2014 I got one mate u can borrow if u want .... Quote Link to comment Share on other sites More sharing options...
gjb Posted July 20, 2014 Report Share Posted July 20, 2014 I buy the wood for the bradley when its on offer easy to use no probs with this at all and a good range to pick from and when hot smoking you dont need the wood all of the cooking time so works out quite well graham Quote Link to comment Share on other sites More sharing options...
Bramble banker Posted July 20, 2014 Report Share Posted July 20, 2014 Trev, I have been hot smoking for years and use a converted Weber bbq for the purpose, it works very well. If you have a friend who is pruning an apple tree, grab the wood and sticks, it's great with mackerel. If you intend doing quantity, I'll let you have my American brother-in-law's design which he made himself, very efficient indeed. By the way, did you get my email with the picture of my new smoke generator I have made from an old gas bottle? I sent it to your AOL account. Terry. My friend has been talking about us making a smoker it would be great to see the design ideas you have G Quote Link to comment Share on other sites More sharing options...
plaicemat Posted July 21, 2014 Report Share Posted July 21, 2014 I'll come back to you shortly with that, going to bed early as fishing tomorrow so leaving at crack of sparrows. Bramble banker 1 Quote Link to comment Share on other sites More sharing options...
plaicemat Posted September 18, 2014 Report Share Posted September 18, 2014 O/k, back from Florida and, rather than photograph my sister's ageing smokers, I took a picture of a manufactured one which is the same design. With a bit of welding skill, they can be made from steel pipe of the appropriate bore. Obviously, the product to be smoked goes in the big cylinder and the smoking agent in the smaller one. Incorporate a thermometer for good heat control. Photo (hopefully enclosed). Quote Link to comment Share on other sites More sharing options...
plaicemat Posted September 18, 2014 Report Share Posted September 18, 2014 Well, that failed. HELP! Terry. Quote Link to comment Share on other sites More sharing options...
Maverick Martin Posted September 19, 2014 Report Share Posted September 19, 2014 Where are your piccys stored Terry? I can have a look for you or - When you copy and paste the url make sure it ends in .jpg or other picture relate tag Quote Link to comment Share on other sites More sharing options...
Mike Fox Posted September 19, 2014 Report Share Posted September 19, 2014 I have a stainless steel hot smoker - think it was one of the old Abu ones. Have smoked mackerel, pollack, bass and and conger, and all have turned out well. It's a stainless box about 15" x 12" x 4" with a slide on lid. I pile the sawdust at each end, so I can do two separate smokes on the same day without a major clean out. The sawdust is covered with a tightly fitting drip tray. I have a wire rack on the drip tray that takes the boneless fillets. The lid then slides on. It's got a stand that allows a meths burner to be slid in from either end, and the sawdust can be heated in two batches. The meths burner wasn't stainless, and is now tarnished, but still works. It takes a few minutes for the sawdust to catch, and fill the box with light smoke. The heat builds quickly with the lid sealed, and mackerel fillets cook in about 20 minutes with a golden smoky glaze. I then remove the rack, store the fillets, and replace with a new batch. I then pop the burner at the other end, so I get a fresh, clean smoke for the second batch. I find if you don't, the second batch is a bit acrid. I usually do one batch of plain fillets, the others with freshly crushed black pepper and seasalt sprinkled on. Some websites recommend soaking the fillets in strong brine, then letting them air dry before smoking them. I've tried it, and don't find any improvement. Hope this helps! Mike PS I have to do this in the garage with the door open. The smell of smoke gets everywhere else! Even then, you sometimes need a change of clothes and a shower to get rid of the smell! PPS It's worth it Bramble banker 1 Quote Link to comment Share on other sites More sharing options...
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