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Old 07-04-2008, 05:48 PM   #1
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Smoking fish at home?

Does anyone have experience with smoking fish at home? I've heard there are special appliances for this.

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Old 07-06-2008, 02:15 AM   #2
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I don't know of any special appliance for smoking fish specifically ... however there is a difference in the setup you need for hot-smoking (cooking) fish to an internal temperature of 160F/71C and holding it there for 30-minutes. You can do that with most smokers by controlling the size of the fire and adjusting the dampers, and a probe thermometer to verify the temperature.

Cold-smoking (smoke curing) at 80F-90F (27C-32C) for 2-5 days is a different matter. There are electric smokers which can be set as low as 100F (38C) or lower that are thermostatically controlled to maintain the temp and automatically feed in wood smoke pellets over a long period of time. But, the really good ones are not cheap.

What kind of smoking did you have in mind?
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Old 07-06-2008, 03:55 AM   #3
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Hello Argamemnon, if you go to any major fishing tackle supply outlet they should have fish smokers in stock, they will come fully fitted out and ready to go with different flavoured sawdust to choose from. Here's an example of what they look like, is this what you are looking for.

These sell for around $50AU here and they're quiet easy to use and produce a fair product
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Old 07-07-2008, 05:35 AM   #4
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Thank you for the replies. I really don't know anything about this subject, maybe I should google a bit :)
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Old 07-09-2008, 08:59 PM   #5
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what about a cold smoker?
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Old 07-10-2008, 02:23 AM   #6
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Quote:
Originally Posted by Argamemnon View Post
Thank you for the replies. I really don't know anything about this subject, maybe I should google a bit :)
Let's try it this way - are you wanting to smoke some fish to eat the same day .. or maybe refrigerate for a day or two?
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Old 07-11-2008, 07:44 AM   #7
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Quote:
Originally Posted by Michael in FtW View Post
are you wanting to smoke some fish to eat the same day .. or maybe refrigerate for a day or two?
Refrigerate..
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Old 07-11-2008, 01:32 PM   #8
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aH! This information may help me too, thanks!=]
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Old 07-11-2008, 11:30 PM   #9
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Here is a good article on Smoking Fish that explains the processes (brines, temps, time) for hot and cold smoking fish.

The problem with cold smoking is that you really can't do it in the summertime because the ambient temperature is too high (the air is already as hot or hotter than the max temp you want for the smoke).

Although the hot smoking method in the above article starts out at 90F for a couple of hours - you don't have to start that low. Here is Alton Brown's Smoked Salmon method (maintains 150F throughout the smoking process) - which is close to what I've done (I usually started out around 120F).

As for a smoker - all you need is a way to generate smoke, contain it, and control the temperature. To see how simple your setup can be ... look at Alton Brown's Custom Corrugated Vapor Colloid Applicator (cardboard box smoker).
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Old 07-12-2008, 07:17 AM   #10
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Thanks Michael, that's a good site.
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