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Smoking chicken and fish

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midwoud1:
Is there someone who has experience with smoking chicken and fish ,Porc-chops.
Sockeye , Trout, Macrel , Ale.
I know it has to be low temp. Thinking to make a smoker.
Can be done on the BBQ grill as well.
 It  is on Youtube , and I got water around my teeth when I saw it.
 - Frans -

spottrouble:
I grew up in Texas, if its meat, we smoke it ;D. What do you need to know? I'm thinking finding the right woods for smoking might be your hardest problem, but then I've never been to the Netherlands and have no idea what trees grow there. My all time favorite is Mesquite, next would be Post Oak, and lastly Hickory, but I've heard of people using Pecan and Apple Wood too. I use fist sized chunks(some prefer chips), and soak them in water for about 30 minutes before placing over the coals.

JW:
This is some Salmon I made check out the links
the thead is here- http://www.fieldlines.com/index.php?topic=129125.0












heres another one- http://www.fieldlines.com/index.php?topic=129363.0

http://www.fieldlines.com/index.php/topic,128655.msg831067/topicseen.html#msg831067

The advanced search was able to find these old posts, and it worked better than google search  of the forum..

Advanced forum search link  http://www.fieldlines.com/index.php?action=search
I added  JW in username and smoker as search term, "also" choose to display as messages, not topic subjects only, you have to tick the box. The results are better that way.

JW

Bruce S:
Yes, there are temps you need to stay below 300F is the highest I've ever gone and I didn't leave it there for very long.
Fish both fresh and salt water need to stay in the 200F range, the thicker the cuts the longer they need to smoke. Think in terms of hours we smoke pork-ribs What is called St. Louis style cuts over a smoke temp that we kept right at 200F using Apple woods chips that had soaked in clean rain water for no less than 1 hour ( 1 Hour in beer lingo = (2) 1L stout beers at 85F ) the Ribs were smoked for 4 hours. 
There's also some wood you should stay away from : ALL Resinous woods, i.e. Cottonwood , mahogany, Elm, Elders, Teak, etc. Plus none that has/had mold on it :(.
We've done several types of smoker boxes from just putting the woods directly on the charcoal to steel boxes and even just wrapped Aluminum with holes in it to release the smoke.
Hope this helps
   

Mary B:
Are wanting to hot smoke for eating or cold smoke for preserving?

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