Tips on Smoking Fish and Game
Noted chef and author Chris Fortune is the ‘face’ of Kiwi Sizzler smokers and barbecues. In his publication The Kiwi Sizzler Smoking Book – A how-to guide to smoking food, Chris shares some ‘dos and don’ts’ of smoking. The key ones are listed below…
- Use the best quality ingredients
- Use water in a drip tray for lean meats such as rabbit, venison and chicken to stop them drying out
- Be prepared to experiment with different brine and smoke times
- Mix twigs and leaves of fruit woods, such as apple, pear and cherry, to give more flavour and aroma
- Allow time for drying the product before smoking, as it will give a firmer, better looking finish
- Use an oven thermometer inside the hot smoker so you know the temperature the food is being cooked at.
- Rush cold-smoking techniques
- Use treated, tanalised or varnished wood shavings or chips – or chemical cleaners inside your smoker
- Mix fish and meat in the same brine or keep your salt brines for longer than needed • Mix fish with other types of food in the smoker
- Have products touching each other in the smoker, as it prevents proper smoke circulation and results in ‘patchy’ colouring
- Use salt with additives such as iodine, anti-caking or magnesium. Good quality sea salt is best
- Allow excessive build-up of ash in the smoker – remove and clean each time.
Chris’ book, published by Batemans, is available in a number of outdoors and book stores.