I have recently purchased one of the small portable smokers and while having had success with following the instructions, I'm thinking there must be lots of ways to prepare and smoke different species.

Can anyone point me to either a good book or web address that discusses this, including smoking time etc..

Cheers 

Hi Frank,

Can't help with any literature, but smoking in general isn't difficult, 3 or 4 handfuls of sawdust, meths to fill the burners and cook it till it stops!

I've also smoked steak - nice - and I fully intend to split a chook in half and throw that in soon. I hear you can smoke mushrooms (man that sounds bad! - I mean normal mushrooms to eat on a smoker!), some veges, any kind of meat.

I'll keep an eye on this thread because if someone comes up with a smoking book I want one too!

Cheers, Mal.

welcome matey.....i think its a geniune question you have there....

about 232 zigzag papers and a huge lighter .....won't taste very good...oooh

seriously tho it cooks pretty fast in those wee things and the smoky flavour can be potent...watch that you clean it thoroghly tho as i found that "old" sawdust taints the next thing you smoke.....put a couple of sheets of tinfoil down on either side of the grill bit about 40 mins is the average i find....watch the meths container as occasionally it blows out.....all sorts of rubs....butter and brown sugar seems to be a common one....i like corriander and basil with garlic personally......mmmm

if you PM uncle he told me he is a wizard at this....and he drips knowledge on alsorts.....

Thanks for all the advice you kind folks.

Have implemented a number of your tips with great results.

Will definitely check out the book.

Cheers

FrankE

agree with above, little hot smoker on top of bbq burner (remove plate/grill and see if it fits directly above burner (i lucked in and it does - more control to temp in my eyes)

the kiwi smoker is a great little read and worth the 12 odd bucks they charge - have plans in mind to make a brick cooler/dryer smoker in a little while - will see how it goes

only real thing i would like to add is if smoking chicken, make sure its cooked properly, apart from that, EXPERIMENT, take notes, adjust, EXPERIMENT again til you get it right

some folfs soak in a brine (see kiwi smoker) but i think for the little hot cookers/smokers it isnt required, just pat dry, salt/brown sugar or golden syryp and away you go

nebody tried the new electric smokers the advertising in the fishing mags? dad used to have a big old double fridge with an oven element heating a pan in where the motor/compressor went - wicked!!! now i'm drooling <SCRIPT language=javascript>postamble();

I use a stainless steel sink with a tin lid i made up. Works well for a quick smoke.If i caught enuff fish i have a large walk in smoker out the back which could probly do a marlin heh.

Try sum grape vine for a different smoke.

Cheers

i find if i use both meth burners at once the fish tends to over cook with the heat as well as smoke .so what i do now is use only 1 side of the meths burner but refill it and burn it twice, so more smoke less heat .good in theory anyway.

also try different wood  or leaves  .last times i tried fejoa leaves on the second refill   a slight  tangy taste .not to bad  but most important of experiment until you get a taste you like

hope this helps