Thread: Smoking Fish / Meats

Dare I say walnut.... also red gum, my old man uses mulberry and I believe sometimes he uses blackbutt if it is handy.

Now wouldnt huon give fish a hell wonderful taste!! mmm must be some shavings an such around the mills go gather a whoppin great bag of it and go for it
mmmm smoked fish dddrrrrrooooooooolllllll ... last time I had whole smoke fish was in Adelaide 25 years ago... small fish shop in Modbury if I recall rightly... might have been tea tree gully or elizabeth been a bloody good while now... but... mmmm oooooooohhh suckin the eyeballs was THE BEST!!! flesh wasnt to bad either

mind you I doubt they used Huon to smoke it though

I have had smoked Emu and Roo and Barra all done with Aussie woods but it was done by a chef many years ago at a spiffy spot.

Do a search for Bush Tucker Foods they had some details on their web site

Originally Posted by ernknot

I have all the info on how to prepare fish etc.

Well ernknot you can't make a statement like that without sharing. I'm looking forward to the recipe.

prozac

Prozac just said it all - then we shall worry about which wood.

Denn

most eucalips will work well. that is any australian hardwood.

Thanks guys. Since my enquiry I found that all hard woods and fruit woods should be Ok. Most popular seems to be a mixture of hardwods. Favourites are river red gum, spotted gum and sheoak. I don't think huon pine would be any good because of its oil? content. I got some huon laying around the shed. Just finished the cold smoker today, waiting for the concrete for the fire box to set. Guess I'll have to chuck the net in tomorrow and get a few salmon and give it a workout. after that will have a go at sausages and bacon and then I will try beef jerky. Just love smoked bacon. I will post when I have some success.

Originally Posted by ernknot

Just finished the cold smoker today,

You must show us your cold smoker - no time for the quickie smokers.

Denn

One year I used dried grape vine prunings (very dry) and they worked a treat. We used to joke about it like " a chardonnay smoked snag" or " some Shiraz smoked trout".
Made no difference, they all tasted the same, but it was a hoot at the time.

Denn,
It is a bit hard because half of it is underground. I will see if I can sketch it up for you.

I keep promising to build a cold smoker after using one that belonged to a friend many years ago. His consisted of a firebox connected by10 mtrs of pipe to an old 44gal drum with the ends cut of, thisis where he hung the goods to be smoked on stainless racks/hooks and covered the top of the drum with hessian.

Denn

Not quite at the smoking standard, but I salted and dried some bonito some time back. I used the drying recipe out of Alice Doyles cookbook. Sort of ended up like a fish jerky. I tried it out on some Greek mates thinking that they would surely have had something similar. They all said no, that Greeks don't do dried fish, but thought the experience was ok. Great with a beer or 3!

prozac

my tafe college lecturer a few years ago ( home butchering for broke farmers) said any wood thats red is ok for smoking ... i used the garden mulch redwood chips soaked in the dogs water trough then into the weber for smoking ham on the bone 20 minutes is usually enough ( make sure the ham is dry first)

Originally Posted by dennford

I keep promising to build a cold smoker after using one that belonged to a friend many years ago. His consisted of a firebox connected by10 mtrs of pipe to an old 44gal drum with the ends cut of, thisis where he hung the goods to be smoked on stainless racks/hooks and covered the top of the drum with hessian.

Denn

dennford,
That's about right. Tried to attach the sketch but can't work out how to do it. Sorry.