How to use a Fish Smoker!
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- Опубліковано 24 кві 2019
- Portable fish smokers provide a healthy and tasty way to prepare fish and meats. The hot-smoked method is fast and simple - perfect for cooking at home or when out and about camping or fishing. A portable fish smoker is east to use and will prepare delicious meals in minutes.
This short video shows how easy it is to use a portable fish smoker while providing extra practical tips on safety, keeping the smoker clean, and serving fish.
Portable fish smokers are available from DINGA Online and are delivered free across Australia for DINGA Online members.
Simply join up with your email address before you make your portable fish smoker purchase.
www.dinga.com.au/jarvis-walke... - Навчання та стиль
Dinga! You’re a legend! Thanks for making such a simple and short vid for us all to use! I’m off to smoke our NZ kahawai now for the first time.
I’ve been using my little kipper smoker for years (very similar to this one shown). Best tip I can give us to brine the fish overnight in a brown sugar/maple water mix - I also add a few cloves of garlic and peppercorns. Needs to cover the fish in liquid. As far as the smoke, go to BBQs galore and get a little stainless box called a pellet smoker - the bags of pellets are cheap as and last a long time. So much easier than those little packets of woodchips, and the smoke flavour is a lot more intense. If you want your fish a little drier like I do, you normally need 3 or 4 stove fillings and burns 👍
Cut into finger size bits for faster smoking - bit of cracked pepper on top, and have with a water cracker on a cheese platter.
Thanks so much for instructions, that was great. Hope mine turn out as good as yours))))
Great vid dude.
Coconut Sugar works great to, i'm about to do a catch and cook episode for my channel and will be smoking it yew!
Bring back Dinga!
Tailor, mullet and Australian Salmon are all sensational in the smoker, brown sugar, salt and fresh cracked pepper is all I use. I line the bottom of my smoker with a layer of foil, it makes clean up 10 times easier especially when using the brown sugar as it drips and burns to the bottom. I heard a loud bang one night, my smoker the same as yours blew a chunk out of the concrete in my back yard about 10cm round and 2cm deep, it was obviously moisture in the concrete.
About to smoke a kahawai that's been bingchilling in a brine for 12+hours 🎉 hope to not fck it up, cheers for the video 👍
Can you use wood smoker chips instead of sawdust?
hey! can you help me? I smoked mackerel just like you did in the same smoker. it tasted like metho! i lighted the burner with metho. Do you know why this happened? was horrible had to throw out :(
Good tips. Looks like you are at Bobbin Head.
How long it takes to be ready ?
less sawdust is better for improved taste
Have you tried alternatives for salt and sugar (diabetic friendly that is)
sugar is not necessary. I have never used sugar before. Seems weird to do that.
Nice! How long did it take until the fish was done? Cheers
Hi putin
Here's a good recipe for you.
Ingredients
• 1 Cup Brown Sugar
• 4 Tbsp Soya Sauce
• 3 Tbsp Sea Salt (must be sea salt)
• 1 Tbsp Olive Oil
Instructions
1. Mix ingredients together with boiling water - about a litre.
2. Add 1 litre of cold water or enough to cover the fish ( I used 2 litres) - fish must be covered
3. Leave in the brine for a minimum of 12 hours
4. Remove fish from the Brine and air-dry for 2 hours (MUST be air dried-not in the fridge)
5. Smoke with your usual woodchips and smoker