Ross J ; Smoking Qustions

[neumanns]

Ross J ; Smoking Qustions

Searching through past topics i see you smoke a lot of fish. Have smoked a few on a little chef smoker in years past but wanting to get better.(no longer have smoker some one stole it)<br /><br />Hope you dont mind sharring your secrets: could you turn your camera on your smoker for me?<br /><br />Also if you were to start from scratch what kind of smoker would you buy or build.<br /><br />Have always wanted a to Build a smoker but may just buy one instead.<br /><br />Lots of Questions but will let them come in time.<br /><br />Anyone else that smokes your input is also welcome,

 

[Ross J]

Re: Ross J ; Smoking Qustions

Re: Ross J ; Smoking Qustions

What would I build or buy - here's my answer. I can't yet afford one but it would be my ideal type. <br /> http://www.smoker.co.nz/ <br />I won't give you a photo of my smoker as it's a grotty looking thing but it works well. You'd not learn a lot from the outside anyway.<br /><br />The ideal smoker would have the ability to hold enough fish either hanging and/or on shelves, be able to keep a set temperature, have smoke control devices, be capable of cold smoking as well, be able to work for 12hrs + without restocking the sawdust, be mobile so I could take it with me when away from the home waters.<br />This vulcana model appears to do these things - no I've no association whatsoever with the designers or manufacturers. I just think they've got it right!<br />I started with my dads meths smoker which could hold one fish and after many design attempts made my smoker to my own specs. It has had its successes and failures. I've come to the conclusion that I can smoke the same flavour on any smoker people give me to try. We've proven it. Most mistakes are in the preperation of the fish or meat and very few appear to be from the smokehouse. The only concern is the temperature and ability to keep giving smoke for up to 12 hours.<br /><br />Were I to build one from scratch then I'd look for a stand up fridge. I'd strip the inside and make the smoke production in the lower area, using an electric element and a steel kitchen pot for the smoke production. The oven type switch is good to use to control the temp of the element.<br />The top would be stripped and fitted with a few racks that can be removed when I wanted to smoke fish in the hanging mode.<br />Between the two I'd incorporate a method of controlling the amount of smoke comming through. A simple sliding metal opening cover would more than suffice here.<br />Once togeather I'd set it running empty and run for 10hrs to ensure there's no plastic things that can corrupt the meat.<br />My first run would be Jerky as it needs a long time to work and would be the best test of the smoker.<br />In the states you guys are better off than us as there's commercial suppliers of different woods, here it's mainly Ti Tree or Manuka wood for smoking. We can buy your products here but it costs the earth once it gets here.<br /><br />Remember the biggest secrets are the preperation and I've found the ideas in the 'Little Chef" smokers handbook to be the ***** I've ever seen. Yes I own one of those and more and more of my smoking is done in that one.<br />Ross

 

[horndog]

Re: Ross J ; Smoking Qustions

Re: Ross J ; Smoking Qustions

I tried smoking salmon in the little chief and the problem is that the top of the fillet turns hard even after 4-6 hours in it. I don't know if the smoker gets too hot that dries it out too fast or I have no idea on how to prepare meat to smoke it. I assume its the latter, but the Luhr Jensen site is not very explanatory for beginners

 

[NOSLEEP]

Re: Ross J ; Smoking Qustions

Re: Ross J ; Smoking Qustions

My freinds and fellow fisherman and hunters <br />around here Make our smokers out of old fridges.<br />You want one with a single door.Remove the plastic<br />insides of the fridge including freezer<br />compartment. Leave the door seal intact to seal<br />the door, some guys line the fridge with plywood.<br />Then build racks to hold your meat for smoking<br />We generally use the heater from a hot water tank<br />as the element, natural gas hot water tank heaters<br />work best and can be regulated with a thermostat<br />and run from a propane bottle with a simple <br />conversion.You can get fancy and add a smoke stack<br />or even smoke indoors with a proper chimney vent.

 

[neumanns]

Re: Ross J ; Smoking Qustions

Re: Ross J ; Smoking Qustions

You guys inspire me!!!<br /><br />This is the year so bear with me your patience and help will rewarded with unmeasurable grattitude.<br /><br />Build it is, I will start keeping an Eye out for a Fridge that looks suitable, should not be to hard.<br /><br />This will not happen overnight but hopefully with your assistance I will be smoking within 2 months.(my goal)<br /><br />When I find a suitable unit and get it stripped I will Seek further advice if you guys are game to help me.<br /><br />Ross J no garantees but perhaps I could ship you some wood as thank you gift when we get this up and going.(MY Exspense)<br /><br />Nosleep not to leave you out I will think of something for you, What part of Canada? I got family in Drayton Ont.(Halfway between Toronto & Owen Sound)As well as Newfoundland.

 

[LadyFish]

Re: Ross J ; Smoking Qustions

Re: Ross J ; Smoking Qustions

And after you build that smoker, you'll need this<br /><br />Smoked Fish Brine:<br /><br />1 gal. water<br />2 cups non iodized salt<br />1 cup white sugar<br />1 cup brown sugar<br />2 tsp garlic powder<br />2 tbls black pepper<br />2 tbls real lemon<br />2 tbls liquid smoke<br />1 small bottle pickling spice<br />1 lg. onion, diced<br /><br />Soak in brine 24 hours, rinse in clear water, pat dry w/paper towels. Allow to air dry at room temp. 2 hours or until a film forms. Smoke 4 - 6 hours at 150 - 200 degrees (190 is ideal)<br /><br />Use mesquite charcoal, apple chunks, or hickory mesquite. Soak chunks in water 2 hours before using. (apple chunks are best!)

 

[neumanns]

Re: Ross J ; Smoking Qustions

Re: Ross J ; Smoking Qustions

Well Fellows, Picked up a nice upright freezer today and proceded to strip interior, compressor, etc. <br /><br />Lined Door with wood seemed like good idea,(added insulation for temp control and should season nicley). It also stiffened it up a bit.<br /><br />Do I put a controlable exaust vent in the smoking area.<br /><br />Ross J: How much adjustable area would you allow for "controlling amount of smoke" Between production and smoking area.<br /><br />You also say your Ideal unit would be capabale of cold smoking; how do I acomadate this.<br /><br />Remember When I'm Done I want to have a unit that you would be proud to own.

 

[neumanns]

Re: Ross J ; Smoking Qustions

Re: Ross J ; Smoking Qustions

OK answered some of my own questions and this in turn raises more, vicious circle isnt it.<br /><br />I want to be able to cold smoke so I proably need exterior smoke source to maintain consistant smoke with Low temps. Yes or no<br /><br />In turn I will praobably need thermostat controled heat source in the unit to maintain consistant temps. yes or no<br /><br />Also do you think an small adjustable exaust would be benificial to aid circulation top to bottom for smoke and temp consistancy.<br /><br />out of curiosity what do you find is a good temp for smoke generation on your electric hotplate

 

[Ross J]

Re: Ross J ; Smoking Qustions

Re: Ross J ; Smoking Qustions

Neumanns,<br />First of all I smoke everything at 60 degrees C no matter what type of hot smoking proghram I use. You'll just have to experiment to find the thermostat setting for the element to get this temperature in your smoker.<br /><br />If you line it with timber then don't forget to use untreated stuff. Treated timber contains products thats poison to humans!<br /><br />Cold smoking needs little more than a large cardboard box sitting on top of the smoker that permits the smoke escaping from the smoker to circulate through. By installing a few dowels towards the top of the cardboard box you achieve an almost cold smoker since the heat is usually spent by the time it reaches the top of the box.<br /><br />Yes you need a vent in the top of the hot smoker. This is again a trial and error. Too big and the smoke simply chimmenys up through the smoker without working for you. Too small and theres damage to the meat from to thick a smoke. For the stand up fridge I find an opening of a 15mm hold to be sufficient. But I usually make it bigger and place a moveable cover over it just in case. After all you want toe smoke to move sowely through the smokehouse without chocking it up. When the smoke tries to reverse back through the inlet side back into the firebox section then you know it's too small an opening.<br />Good luck mate! Don't worry about asking questions sport after all thats how most folk pick up their smoking habits.<br />Ross