Fish Smoker

Fish Smoker

After being inspired by Jody's smoked fish efforts in Exmouth, decided I had to get one myself. Only had rankin defrosted for my 1st effort, buy mmm mm. Got some mackerel & chicken out for tomorrow attempt. Welcome any tips on best type of woodchips or anyother secret recipes worth trying...I'm all ears.


riptide's picture

Posts: 70

Date Joined: 14/01/09


Thu, 2009-05-21 14:27

hey fozz

got one myself and i normally use beech chips to smoke mackerel or just any type of fish. dont know if you can get that in oz tho, here in europe they grow everywhere.  

you can also put some spices or herbs on the chips towards the end, chili, rosemary, thyme, everything goes 

i also think that even poor eating fish will come out great after being smoked for a while. remember to keep the temp low, around 80 degrees C is fine 


dig in, 



SamC's picture

Posts: 2013

Date Joined: 30/08/06

Spoke to Jody the other day

Thu, 2009-05-21 15:48

Spoke to Jody the other day and she has convinced me aswell!!

Taking one to exxy this year..




Jody's picture

Posts: 1578

Date Joined: 19/04/07

Oh yeah

Thu, 2009-05-21 16:13

Forgot about chicken .... mmmmm mm

Tip from a friend of mine who is a fabulous cook Sealed....sprinkle cajun seasoning with the salt and brown sugar in the cureing process, very tasty.




roberta's picture

Posts: 2773

Date Joined: 08/07/08

I don't like eating fresh mackerel

Thu, 2009-05-21 16:36

but had some in Holland straight from the smoke house, took me three days but I ate the lot.  Any fish smoked is fantastic, eel, oysters, any fish yummmy.  I'm toying with the idea of getting one to, will be reading these post with extreme interest.


Ginger Tablets Rock


Fozz's picture

Posts: 224

Date Joined: 01/08/08

I agree Roberta

Thu, 2009-05-21 16:39

Still new to the smoking thing, but give a piece of smoked fished over fried fish anyday....thats until I gorge myself. Cheers Jodie, got some cajun in the cupboard.


HuggyB's picture

Posts: 2515

Date Joined: 03/08/08

and dont forget

Fri, 2009-05-22 06:28

your ultra heavily salted wedges! LOL


Looks tasty Fozz. Now, If only I had some fillets......


                    The Terrorist - coming to a fishing spot near you.........

Jaso's picture

Posts: 48

Date Joined: 23/03/09

A Webber BBQ works just as

Fri, 2009-05-22 07:57

A Webber BBQ works just as well, if not better. I smoke a lot of fish and meat using this 'hot smoke' method. I have a webber and a little smoker like the one in shot and I generally use the webber all the time. The little smokers tend to cook the meat much faster and the temperature is harder to control (they get too hot).. plus the webber can hold more. I'm amazed at how many people throw away webber bbqs.

I prepare the meat in a brine solution overnight. The rule is half cup of salt + half a cup of sugar for every litre of water. You can add more to it like herbs or honey or other seasonings from there.

You can buy Hickory or Applewood chips from BBQ stores. Either is fine. If you are using a Webber instead of the smoker then buy the wood chips and not the sawdust. I soak the chips I will use (normally 4 large chips per smoking session) in water for a few hours so they don't burn up straight away when you put them on the coals in the webber.

Light the webber as normal with the heat beads / coals. You don't need too many if you're going to cook it slower. When the coals are ready then put the woodchips and the meat on.

I've tried drying the meat out and also keeping the meat moist before putting it on the coals, but I've found that it cooks slower and retains more moisture when I don't dry the meat first. So generally I take the meat straight from the brine and put it on the coals.. still keeps it's smokey flavour.

Strong smelling or poor quality flesh works reasonably well. Tailor and Salmon come up very nice compared to other methods of cooking.