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making a smoker

Printed From: The Fishing Website
Category: Saltwater Fishing
Forum Name: The Kitchen - Seafood Recipes
Forum Description: Share your favourite seafood recipes here
URL: https://www.fishing.net.nz/forum/forum_posts.asp?TID=7042
Printed Date: 31 May 2026 at 6:14pm


Topic: making a smoker
Posted By: Akinghi
Subject: making a smoker
Date Posted: 30 Nov 2004 at 11:10am

Hi ,

I managed to score a large steel cabinet that I was going to convert into a decent size smoker . The cabinet 6 foot high and is painted ( not sure what type of paint ) possible something from the 50's

A bit concerned about the paint on the cabinet , so I was going to line the inside with timber   etc...

What timber should use ?

any other helpful tips ?

 

 




Replies:
Posted By: Tomsta
Date Posted: 30 Nov 2004 at 12:03pm

Hi Akingi, I have been thinking the same thing myself. I have a large grey transmitter cabinet which I've been contemplating turning into a smoker. But like you say being prepainted may cause an undesirable effect.... who knows? My thought on this is not to line it with timber but to create a large bonfire in it which would burn all the old rubbish off it including paint, grime..etc... I have no idea wether this would help but being a pyromanaic could be worth a shot. Once you have the basic shell it's easy enuff to knock up a smoker.

What have others found, has anyone made a smoker out of corrogated iron or would iron not last very long??????????.........?



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Don't Moan about it, Just Do it!


Posted By: Damo
Date Posted: 30 Nov 2004 at 12:23pm

Tends to rust T. Esp after a paint burn off. Have you thought about an old oven.

The element is in place already, lay an oven tray over that, add sawdust, puit on low heat for a slow smoke or crank the thing up for a hot smoke. The racks are for your fish. Plug and play. You can even watch the fish being smoked throo the glass door! Have used 1 a few times at a mates and found it to work well.

Damo



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Posted By: Jo.
Date Posted: 30 Nov 2004 at 12:48pm

ah the plan I have tucked away which I like the look of makes its way out

http://www.kountrylife.com/articles/smkhse.htm">http://www.kountrylife.com/articles/smkhse.htm

I am thinking of building a "southern bbq" and using an old kent fire as the firebox, as far as I know that would not only be safe and keep a controlled heat but would circumvent fire restrictions, we could be really smart and put the actual firebox in the pool shed and run a wetback through it to the pool.

http://www.thesmokering.com/pits/metalpit/bigbaby/default.jsp">http://www.thesmokering.com/pits/metalpit/bigbaby/default.jsp this bbq gives me ideas

the pump shed is to the left and down a level as you can see in the pic (has a plant pot on the roof), food for thought huh.



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Capitalisation is the difference between "I had to help my uncle Jack off a horse.." and "I had to help my uncle jack off a horse.."http://www.peoplefirst.org.nz/">People First New Zealand


Posted By: Akinghi
Date Posted: 30 Nov 2004 at 6:00pm

<SCRIPT language=javascript>postamble(); I'm still thinking line the inside with timber .

I think if we do a good job lining it ( maybe use tinfoil between the timber and paint as a gasket  )

the effect of the paint will be nothing to worry about . ( we use to smoke fish in an old clothes dryer for years )

probably use a gas burner in the bottom with a plate ( maybe copper plate ) stainless steel tray for the sawdust . Cabinet's already got vent hole cut in it ( grill plated ) may just add a flue system and chimney to that .

 

 

 

 

  

 



Posted By: Bull
Date Posted: 01 Dec 2004 at 10:56am

I think all fisho's consider themselves a bit of a cook and I have not met a fello fisho/spearo who didn't want a smoker. Check out on the web a site for NZ made stainless steel jobbies that I think both hot and cold smoke purpose built. It is http://www.smoker.co.nz">www.smoker.co.nz takes you through to vulcana smokehouse. In no way am I affilated with the above... they just look pretty good to me and in comparison to some other models are relatively affordable at around 600 bucks. Being stainless steel they would last forever as well.



Posted By: Bender
Date Posted: 01 Dec 2004 at 11:01am

Smokers where the fish sit on racks are nowhere near as good as those where the fish hang.

With hanging fish the fat can drip off (which it does even on a cold smoke) but with racked fish there is more likelyhood of getting mushy flesh because the fat tends to sit on the fish.

 



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Nobody has ever come up with a great idea after a second bottle of water.




Posted By: Tomsta
Date Posted: 01 Dec 2004 at 11:43am
Bender, What about when you have done the ole Brown Sugar, Rock Salt and Lemon trick... wouldn't the ingredients just run off when using the hanging method. Do you prepare the fish in anyway when hanging them or simply slice and hang them???

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Don't Moan about it, Just Do it!


Posted By: Bushpig
Date Posted: 01 Dec 2004 at 11:50am
Anyone wanting one of the old dryer units let me know and I will get the boys to put them aside when they come into the Transfer Station

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I would rather laugh with the Sinners, than cry with the Saints


Posted By: Bender
Date Posted: 01 Dec 2004 at 11:51am

I coat them in whatever preparation I've made up and leave it overnight, then clean it off before putting them in the smoker. Always have.

 



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Nobody has ever come up with a great idea after a second bottle of water.




Posted By: Jo.
Date Posted: 01 Dec 2004 at 12:34pm
I do a wet smoke for dinner parties on the bbq while its heating up. Basically I pack it in salt and brown sugar the night before while partially frozen, haul it out dripping wet with sugar and plonk in the smoker, its succulent, moist and it caramelises and for some reason people get a kick out of fresh smoked fish straight out of the smoker onto the plate. Fresh homemade bread, butter and home hot smoke salmon what more could you ask for.

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Capitalisation is the difference between "I had to help my uncle Jack off a horse.." and "I had to help my uncle jack off a horse.."http://www.peoplefirst.org.nz/">People First New Zealand


Posted By: Bender
Date Posted: 01 Dec 2004 at 12:35pm
Sex

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Nobody has ever come up with a great idea after a second bottle of water.




Posted By: bubbles
Date Posted: 01 Dec 2004 at 7:03pm

s**t. Almost fell off me chair laughing with that last comment. Certainly helps me get through the night shift back here in the uk. Keep up the banter lads.

Cheers    



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Brit on the Side


Posted By: Jo.
Date Posted: 01 Dec 2004 at 7:20pm
what banter? bender only ever thinks of sex and tinnies preferably with.

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Capitalisation is the difference between "I had to help my uncle Jack off a horse.." and "I had to help my uncle jack off a horse.."http://www.peoplefirst.org.nz/">People First New Zealand


Posted By: bubbles
Date Posted: 01 Dec 2004 at 7:39pm
Cant wait to get over there and have a few days out with you lot. sounds like a real laugh ! 

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Brit on the Side


Posted By: Jo.
Date Posted: 01 Dec 2004 at 7:50pm
lol if we werent taking the pyss out of each other I think some people would take it way too seriously.

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Capitalisation is the difference between "I had to help my uncle Jack off a horse.." and "I had to help my uncle jack off a horse.."http://www.peoplefirst.org.nz/">People First New Zealand


Posted By: TheSnapperWhisperer
Date Posted: 18 Dec 2004 at 12:25pm
Cool, after reading this thread I am now in a bidding war on Trade me for a stove!  Will install it in my man cave...


Posted By: Jo.
Date Posted: 18 Dec 2004 at 12:34pm
looking at ours now ...our double wall oven will make an ideal smoker when we replace it which will be soon. The main upper oven is buggered and would be ideal for hanging. So old they cant source a replacement thermostat and fan bearings for it.  Pity, its a true semi professional oven with all the extras.

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Capitalisation is the difference between "I had to help my uncle Jack off a horse.." and "I had to help my uncle jack off a horse.."http://www.peoplefirst.org.nz/">People First New Zealand


Posted By: TheSnapperWhisperer
Date Posted: 19 Dec 2004 at 5:09pm

Oh well, I was outbid.  Will have to try again.

Hey, i was thinking about it, though. 

Won't it be too hot for a cool smoke in an oven?  My main aim is to be able to do a nice long slow smoke, and if it'd all sealed nicely and even on low it'lll get like 100 degrees at least in there and it will be too hot, am I right?



Posted By: Akinghi
Date Posted: 19 Dec 2004 at 5:21pm

your probably right .

 I had a friend who made his own smoker (large cold smoker ) he reckons he spent more time smoking himself than the fish . He would hang the fish ( most of them would fall off the hanging hooks ) . He's converted his smoker to have the sawdust tray within the smoker and now takes about two hours to smoke fish . He also uses trays now instead of hanging hooks . 

still haven't heard from anyone regarding what timber I should use to line the inside of my smoker ?

anyone ?

 



Posted By: TheSnapperWhisperer
Date Posted: 19 Dec 2004 at 5:29pm
Try fibrolite, I reckon.


Posted By: Jo.
Date Posted: 19 Dec 2004 at 5:31pm
or fire bricking

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Capitalisation is the difference between "I had to help my uncle Jack off a horse.." and "I had to help my uncle jack off a horse.."http://www.peoplefirst.org.nz/">People First New Zealand


Posted By: sooshee
Date Posted: 19 Dec 2004 at 10:42pm
Isn't there an article in the latest C2C mag about making a smoker? Haven't read the article but the pic looks the biz.


Posted By: Xkon
Date Posted: 03 Feb 2005 at 1:54pm

in the old days they used lead paint to coat every thing from walls to the cars. i have a clothes dryer the standing up one, it has the hole  on the bottom and ribs for vents and it has a open door with racks so i can hang kahawai etc. and theni place the sawdust under the  hole and set it for a hot or cold smoke,  i use brown sugar and salt and honey overnight, then i drip dry it and then put the hooks thru the petral fins and it hangs nicely i like my fish split with the backbone taken out and just the petral fins on. tastes nice to :) 



Posted By: Xkon
Date Posted: 02 Apr 2005 at 1:26am

never trust a stove, cause you never know what whent into it to make the bloody thing, could be cfc's or pcp's etc. i like my fish smoked not glowing green from funny chem's eh :)  as they says if you build it, they will come

smoke long and prosper :) 



Posted By: Wizard
Date Posted: 02 Apr 2005 at 10:26am
I am presently making one out of an old fridge freezer unit.  Smoke up a storm in the freezer with a vent going to the fridge part for the smoke.  Easy as.  Already has the wire shelves.  Dan


Posted By: Wizard
Date Posted: 02 Apr 2005 at 10:38am

Just found this, those of you that want an oven

http://www.trademe.co.nz/House-garden/Kitchen/Ovens-hobs-extraction/auction-24917636.htm">http://www.trademe.co.nz/House-garden/Kitchen/Ovens-hobs-extraction/auction-24917636.htm

Dan



Posted By: Bushpig
Date Posted: 02 Apr 2005 at 10:47am
Anyone that wants fridges or stoves etc for smokers. Contact me. Have loads of them coming in to our Transfer stations. You can have them free

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I would rather laugh with the Sinners, than cry with the Saints


Posted By: Jo.
Date Posted: 02 Apr 2005 at 11:24am
I have a 25 ft3 freezer that will be turned permanently off in the next week or two when we get our other freezer back, its got a stainless lining instead of plastic, the plan is to turn it into a upright smoker and install it in the garage..

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Capitalisation is the difference between "I had to help my uncle Jack off a horse.." and "I had to help my uncle jack off a horse.."http://www.peoplefirst.org.nz/">People First New Zealand


Posted By: borrrris
Date Posted: 02 Apr 2005 at 5:06pm


Heres my smoker. Thinking about putting a fire pit beside it and giving cold smoking ago.
Cheers


Posted By: Xkon
Date Posted: 02 Apr 2005 at 6:08pm

bloody hell borris, that looks like a pre ww2 bomb shelter? ahh well good place to go for a beer away from the wife g/f lover i sapose eh

 



Posted By: borrrris
Date Posted: 02 Apr 2005 at 6:17pm
Yeah she's a beauty. Havent quite got the smoking sussed yet. I also use a stainless sink with a sheet metal lid for a quick smoke. Just sit it on the gas burner and done in 15 mins.
Cheers


Posted By: Xkon
Date Posted: 02 Apr 2005 at 9:30pm

that big thing you will need lots of smoke, or it can be used as a cold smoker

ive found the bigger the smoker the more smoke you need to use. i'll post a pic of my smoker tomorrow when im smokeing  the 8 fillets of moki ok :)




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