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Smokey Things

Printed From: The Fishing Website
Category: Saltwater Fishing
Forum Name: The Kitchen sponsored by Bradley Smokers
Forum Description: Share your favourite seafood recipes here
URL: https://www.fishing.net.nz/forum/forum_posts.asp?TID=95869
Printed Date: 21 Nov 2019 at 3:44am


Topic: Smokey Things
Posted By: Catchelot
Subject: Smokey Things
Date Posted: 10 Nov 2013 at 8:44pm
Well I have not long bought a Gasmate Smoker/Outdoor Oven, here is a few pics of a few things I have done...much learning curve as it is much more than a smoker...so on going.Thumbs Up
 
 Hapuku heads and a wee bit of Trevally and Grey Mullet roe.
 Cat liked pukas and smoked cheese...the cheese was divine!Cool
 Pic for Squid...
 
 And today was Trevally and Mullet left all night to soak in Molasses and Syrup.
 
 
 



Replies:
Posted By: Kandrew
Date Posted: 10 Nov 2013 at 9:11pm
Got one myself but had trouble keeping the temp right, wanted a longer slower smoke. So I have bolted one of the UFO Venturi stokers on the side. Now I can run smoke only for a couple of hours the bring the heat up to finish things off. Good smokers for the price though.


Posted By: Steps
Date Posted: 11 Nov 2013 at 9:12am
I picked up one cheap from the warehouse a few months ago.
Learning curve.
not necessarily in the following order
1/ could not get a stable low temp....1st issue the temp gauge was inconsistent, so replaced with a masport bbq lid gauge.
2/ the door warped as warmed and spilled heat and smoke out the sides.
wiped a good thin  layer of grease around the door opening... then some RTC silicone sealant a real thick layer around the door.. the closed , and ropped reasonable firm and left for next day... the greaser stops the silicone from sticking the door closed... mostly.
This creates a custom rubber seal
3/ the magnetic where not strong enough to hold the door fully closed....got a 3 little round super magnetic and placed inside the smoker where the door closes...top middle and bottom
4/ had to re adjust the door hinge alignment
5/ some smokers need water tray others dont apparently. it my understanding the water tray is used to collect drippings and prevent fire PLUS LPG doesnt give off enough moisture to keep temps low and humidity high for maintaining lower temps.

Now I can maintain a stable min temp of 55/58 degs....up to what ever I like....between outlet size and flame size.
If I modded the chimmeny outlet a little larger and a controller to adjust the exhaust size, I would be even lower stable temps......adjusting the gas flow goes below the design of the burner efficiency limits so that with the current burner is not an option.

The saw dust chip burner .. saw dust lasts about 2 1/2 to 3 hrs before recharging....slow smoke requires longer.....soaking and having the sawdust to 'start the smolder and larger chips gives a far longer smolder before re charging.

Before he changes, my 1st attempt at a few snapper fillets and some jerky was to say the least, very disapionting......the 1st smoke up after all the above...( outlet not modded yet, still thinking if needed)  well the smoked fillets where meant to last a few days....a lot was left after the fish pie and cakes....which disappeared that evening as 'junk food'  nibbled on that evening.


Posted By: Finatic
Date Posted: 11 Nov 2013 at 9:33am
Looking good Al. I haven't tried smoking any fish yet, but the kettle bbq did a good job on some chicken tits. I bought one of those smoking boxes that you fill with moist chips and put on the coals. When I do my pizzas I just throw a handful of dry dust straight on the coals and although it burns off quite quickly, it still ads the smokey flavour to the pizzas. **** now I'm hungry!< id="adlesse_unifier_magic_element_id" style="display:none;">




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What's the cheapest type of meat? Dear balls. They're under a buck.


Posted By: Catchelot
Date Posted: 11 Nov 2013 at 10:09am
Originally posted by Finatic Finatic wrote:

Looking good Al. I haven't tried smoking any fish yet, but the kettle bbq did a good job on some chicken tits. I bought one of those smoking boxes that you fill with moist chips and put on the coals. When I do my pizzas I just throw a handful of dry dust straight on the coals and although it burns off quite quickly, it still ads the smokey flavour to the pizzas. **** now I'm hungry!< id="adlesse_unifier_magic_element_id" style="display:none;">


 
 
Chicken Tits ... that I gotta see!LOLLOL


Posted By: tas-tackle
Date Posted: 12 Nov 2013 at 2:49am
YO AL...  I have one and put a smoke cannon thru the side... i prepare my fish... lay on racks.. and fire up heat (lowest temp) and fire the smoke canon up..   the cannon runs for an hour and i refill it but dont run..
so 1 hour with burner and cannon, next two hours just with smoker unit ( refill if needed) and the last hour
I fire the cannon up again..All up 4 hours give or take gives a very satisfactory result.. 
Try some thick whole slices of onion...on tin foil...   streaky bacon...   Does your have a water bowl..??
This cools the smoke somewhat hence why it takes 4 hours .. but thats oks as it allows heaps of bevvie time.. Beer
(no magnetic door on mine.. its a wire basket that turns to lock the door shut...)


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Posted By: Catchelot
Date Posted: 13 Nov 2013 at 5:18pm
 
 
Yes it does John can you add a few pics of yours and the smoke cannon, and where did you purchase it from? 


Posted By: Catchelot
Date Posted: 28 Nov 2013 at 4:39pm
I have not long bought a vacuum packer, how long will vac packed smoked fish last in the fridge experts?



Posted By: Clifftastic
Date Posted: 28 Nov 2013 at 10:05pm
A couple of years no worries.


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Posted By: Catchelot
Date Posted: 29 Nov 2013 at 8:16am
Originally posted by Clifftastic Clifftastic wrote:

A couple of years no worries.
 

Freezer yes I agree... but fridge temp???


Posted By: brmbrm
Date Posted: 29 Nov 2013 at 7:08pm
Originally posted by Clifftastic Clifftastic wrote:

A couple of years no worries.

A couple of years in the freezer? Really?  

So basically you can stock up when the fishing is good for the whole year no problem?


Posted By: skidoggg
Date Posted: 29 Nov 2013 at 10:42pm
probably find it will last longer if the fish is "cured " properly rather than just sweetened and hot smoked


Posted By: Catchelot
Date Posted: 30 Nov 2013 at 7:22am
Originally posted by skidoggg skidoggg wrote:

probably find it will last longer if the fish is "cured " properly rather than just sweetened and hot smoked
 

Was cured/marinading for 3 days Ski and then dried and slow smoked for a few hours...


Posted By: Steps
Date Posted: 30 Nov 2013 at 9:55am
Originally posted by skidoggg skidoggg wrote:

probably find it will last longer if the fish is "cured " properly rather than just sweetened and hot smoked

just finishing off the last of the smoked fish in the fidge today from last weekend.. no vac pack
nibbling on a bit at the moment ..still very good.
But it is fast 'cured' before smoking.. about 2 1/2 hrs all up and smoked for 4 1/2 5 hrs at around 55 to 60 deg... not quite short hot smoke or over night cold and smaller size... fillets/ wings etc
The chicken drum sticks,pork chops and bacon strips.. finished them yesterday.. still very good condition.. the jerky .. think may last till next Sat fishing.. maybe not because keep picking at that too.

Cold /low temp smoke slow  lasts far longer than short and fast... AND has a very diferent taste texture... quick and fast doesnt get deep inside, espec right into the chicken bone joints..., or even close.



Posted By: tas-tackle
Date Posted: 05 Dec 2013 at 6:49pm
Hi Al
As requested  here is a piccy of my cannon unit... 
It was one of the first made where the guy was experimenting to get the venturi right and i was 'jonny" on the spot to get at cost price...    works well if i fill it,  light it and leave it alone..
I have used the vent as a portal for the smoke and being low , the smoke can rise past the water bowl..
When drying, the pellicle is essential to achieve as that is what the smoke adheres to...
Here is a link to my other website and you may find some useful info and some good ole homegrown recipes from my years and years of cooking...
  http://www.e-ware.co.nz/recipes/smokfish.htm" rel="nofollow - http://www.e-ware.co.nz/recipes/smokfish.htm







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Posted By: Clifftastic
Date Posted: 09 Dec 2013 at 2:29pm
Originally posted by Catchelot Catchelot wrote:

Originally posted by Clifftastic Clifftastic wrote:

A couple of years no worries.
 

Freezer yes I agree... but fridge temp???
 
Sorry Catchelot, missed this. I read that anything longer than two weeks in the fridge you should freeze it. I freeze everything regardless when I vacuum pack, as it defrosts so quickly and doesnt alter the quality.


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Posted By: Catchelot
Date Posted: 05 Feb 2014 at 11:41am
Bit of an experiment, spiced up Camembert smoked for about an hour at 70-75 deg about as low as I could get the smoker down to...ok it melted a little but tasted damn fine.Clap



 
Plus a few Snapa heads, be rude not toWink


Posted By: Clifftastic
Date Posted: 05 Feb 2014 at 12:01pm
That looks deeeeelicious! And inspired me to do the same asap too, great stuff.

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Posted By: Catchelot
Date Posted: 06 Feb 2014 at 10:31pm
Did a Lamb leg sort of half smoked and half baked/roasted in the outdoor smoker cooker.

Photos do the talking I guess...but it was divine!

Might write the recipe and challenge the Moggy Star!ClapLOL







Boom!





Posted By: NZTurtle
Date Posted: 07 Feb 2014 at 6:23am
Noice!

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Posted By: feijoa
Date Posted: 07 Feb 2014 at 6:05pm
looks amazing. what did you season the camembert with? just the spices in the image? will have to try that :)!


Posted By: Catchelot
Date Posted: 08 Feb 2014 at 9:42am
Yep spices in the image, Tuscan, Piri piri, and Celery salt.Thumbs Up


Posted By: U357
Date Posted: 08 Feb 2014 at 10:43am
Originally posted by brmbrm brmbrm wrote:

Originally posted by Clifftastic Clifftastic wrote:

A couple of years no worries.

A couple of years in the freezer? Really?  

So basically you can stock up when the fishing is good for the whole year no problem?


I just through out some 2011 smoked fish, only smoke enough to eat fresh now


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404. That’s an error.
That’s all we know.



Posted By: Catchelot
Date Posted: 09 Feb 2014 at 9:03am
Smoked Pork Roast...half smoked half roasted was premo. Basted in pineapple juice and honey, stuffed with garlic... Manuka wood chips and Pohutukawa shavings soaked in red wine...was premo!





Posted By: Moggy
Date Posted: 09 Feb 2014 at 12:17pm
Originally posted by Catchelot Catchelot wrote:

Did a Lamb leg sort of half smoked and half baked/roasted in the outdoor smoker cooker.

Photos do the talking I guess...but it was divine!

Might write the recipe and challenge the Moggy Star!ClapLOL







Boom!





OUI
Rules of the game are in order to be in the line for a moggie star a sample must be provided at the time to the judge... ME....
failure to do so wll make the application null and void...


Looks bloody good Al, How long was it in and what temp?

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People who say it cannot be done should not interrupt those who are doing it!
FISH FIGHT The Peoples Protest


Posted By: EditB
Date Posted: 09 Feb 2014 at 10:50pm
So I've converted my old dishwasher into a smoker unit

And stuck it in a gap in my hedge, also happens to be the furtherest away from all my neighbours

Made myself a cold smoke generator

and tested a small block of edam (30min cold smoke - very nice. The hotplate's not connected...)

and have finally done my first fully brined and smoked trout

Soo much tastier than the old hotbox method I've always used. Thumbs Up even my eldest who doesn't normally like smoked fish asked for another sample! Approve

Next week I'm moving on to bacon Pig. I've been absorbing the Charcuterie book recommended on here and will be getting the sausage attachment for the wifes Kitchen Aid soon look out salamis!




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I do not lie about fishing, I willingly participate in a campaign of misinformation.


Posted By: Catchelot
Date Posted: 10 Feb 2014 at 7:56am
Thats cool Brenton kiwi ingenuity at its finestClap

How does the smoke generator work?


Posted By: EditB
Date Posted: 10 Feb 2014 at 10:44am
It's a venturi style smoker Al. A fish pump pushes air through the small tube, which is inserted into the big tube which has a hole in the middle. The little tube goes just past the hole and as the air flows out it sucks the smoke along for the ride. As the wood chips only smoulder you gets heaps of smoke and not much heat.

I have found that sawdust style wood chips go out too frequently, I think it's the weight of them as they tumble down smother the embers. Larger style woodchips keep going once you've got your ember burning

Plenty of youtube clips around, I got followed a kiwi called roughasgutz howto. If you can't be bothered making your own (mine cost $21, just for the pump, everything else I had to hand) you can spend $100+ on a professional jobbie on Trademe. But I like making stuff





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I do not lie about fishing, I willingly participate in a campaign of misinformation.


Posted By: Doubie
Date Posted: 10 Feb 2014 at 9:08pm
That's an awesome effort B..some Kiwi ingenuity for sure. Once you have practiced on yourself and got things perfect I might have to catch up for a tasting session LOL



Posted By: EditB
Date Posted: 11 Feb 2014 at 12:29pm
Cheers Simon There's been a few of those comments from friends and family



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I do not lie about fishing, I willingly participate in a campaign of misinformation.


Posted By: Catchelot
Date Posted: 11 Feb 2014 at 2:56pm
Some Roast Turkey legs finished off in the smoker for flavour with some Colby cheeseThumbs Up






Posted By: Moggy
Date Posted: 11 Feb 2014 at 6:03pm
Originally posted by Catchelot Catchelot wrote:

Some Roast Turkey legs finished off in the smoker for flavour with some Colby cheeseThumbs Up






Mate you clearly have way to much time on your hands...
Still have not got my sample!



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People who say it cannot be done should not interrupt those who are doing it!
FISH FIGHT The Peoples Protest


Posted By: Kandrew
Date Posted: 11 Feb 2014 at 6:30pm
Very nice!


Posted By: yknot
Date Posted: 11 Feb 2014 at 6:46pm
That smoke generator looks the go.

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Those that say it can't be done are being overtaken by those doing it.


Posted By: Doubie
Date Posted: 11 Feb 2014 at 9:05pm
Originally posted by EditB EditB wrote:

Cheers Simon There's been a few of those comments from friends and family


Sounds like I am in good company then Wink


Posted By: Catchelot
Date Posted: 14 Feb 2014 at 8:15pm
This arvos outdoor cookup...

Smoked Broadbill Swordfish and Colby CheeseClap

Note the colour ...lovely white loins...the Pork of the Sea!Cool






Posted By: EditB
Date Posted: 21 Feb 2014 at 12:37pm
how's the texture of your cheese Al? I'm guessing you're hot smoking it rather than cold?


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I do not lie about fishing, I willingly participate in a campaign of misinformation.


Posted By: Catchelot
Date Posted: 22 Feb 2014 at 8:36am
Yeah mate I guess hot smoking or should I say warm... the coolest I can get this gas smoker down to is about 70 deg, the last few attempts I sliced a 1kg block of Colby into four placed each in a tin foil tray and smoked as slow as I could for about 2hrs. As you can see it all eventually melts down, once its done after 2hrs simply allow it to cool and then put it in the fridge and it goes firm and solid again, and from there it is easy to pop out of the tin foil tray in one piece and easily slice bits off it, cheese is firm and crisp, no longer soft cheddar...very very moorish!ClapClap


Posted By: Moggy
Date Posted: 22 Feb 2014 at 11:09am
Originally posted by Catchelot Catchelot wrote:

Yeah mate I guess hot smoking or should I say warm... the coolest I can get this gas smoker down to is about 70 deg, the last few attempts I sliced a 1kg block of Colby into four placed each in a tin foil tray and smoked as slow as I could for about 2hrs. As you can see it all eventually melts down, once its done after 2hrs simply allow it to cool and then put it in the fridge and it goes firm and solid again, and from there it is easy to pop out of the tin foil tray in one piece and easy slice bits off it...very very moorish!ClapClap


Suggestion Al throw a baking dish of ice in next time on the bottom shelf and keep it topped up, that will cool the thing down long enough to smoke the cheese.


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People who say it cannot be done should not interrupt those who are doing it!
FISH FIGHT The Peoples Protest


Posted By: Catchelot
Date Posted: 22 Feb 2014 at 4:11pm
Tried that bro even had two trays one of water full of icecubes the other of fridge temp water and it held the smoker at 60 deg but after half an hour the temp rose and stayed in the 70's.

So it is the limit of gas oven smokers without an external smoke generator and maybe electric controlled heating, but nevertheless as I read and tried let the cheese melt and turn into a molten blob of protein, persevere and let it cool and settle in the fridge and it turns into a very pleasant surprise. So far I have tried with Cheddars' Tasty and Colby as they have good fat content, Edan will be next. Also the Camemberts stuffed with spices was fantastic also.Thumbs Up



Posted By: EditB
Date Posted: 22 Feb 2014 at 4:46pm
Here's this afternoons cold smoke of cheese - a block of Mild Cheddar cut into blocks, some Blue & half a Camembert. 2hrs @ 28C.
 
Had to sample the Blue - WOW! Very nomnomnom.

Wood was 1/2 hickory chunks, 1/2 fine manuka chunks. Need to get bigger chunks of manuka as had to relight twice cause fine dust causes it to extinguish.

The 1/2 kilo of almonds and some capsicums are still in smoking


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I do not lie about fishing, I willingly participate in a campaign of misinformation.


Posted By: Catchelot
Date Posted: 22 Feb 2014 at 5:03pm
Good effort BrentonClapClap 

But as articles I have read say the longer the better particularly at that temp.


Posted By: EditB
Date Posted: 22 Feb 2014 at 5:33pm
I'm taking it slow Al, prefer to slightly under smoke than over smoke and ruin it. Copious notes are being kept Geek

Smoked Spicy Almonds fresh outta the oven

3hr cold smoke + oil, cayenne, chili, salt & garlic Pig

Also next weekends bacon is curing in the fridge ...

looking forward to smoking that one




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I do not lie about fishing, I willingly participate in a campaign of misinformation.


Posted By: EditB
Date Posted: 23 Feb 2014 at 9:55am
Cheese Update:
Took the blue, Camembert & a block of the cheddar to a mates last night where they got thoroughly smashed! Just the right amount of smoke flavour. The Blue came out as the clear winner and everyone decided the Camembert need a more smoke, maybe the mold casing prevented smoke absorbption - more testing needed with this cheese


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I do not lie about fishing, I willingly participate in a campaign of misinformation.


Posted By: Steps
Date Posted: 23 Feb 2014 at 12:50pm
Just a quick note: re not getting lower temps in the smoker
Way back above there is a comment about not being able to get lower temps
It looks like they have the same smoker as mine, but the principle remains the same regardless...
I modded mine.. a post further back.. door seals the exhaust size and I comment on having the water tray in... without the water tray I had problems getting my temps down below 70 deg
Also having any fats dropping into a water tray prevents any unwelcome fat build up and fire.
With water tray below 55 deg.. took the vent off , bigger exhaust, ducted it out of the shed up under the eaves  ..this gave better draw and allowed the temps to drop to mid 40s..
Then found the water condensed in the duct and ran back, so put a sag in it with a drain hole....
Not only do i get lower temps but have far more control of the temps.

Last smoke I did went way from Manuka and use Apple.. got a far more mild smoke flavour.. not the harsh 'edge ' that manuka gives and we are all sort of used to...
Got some cherry tree drying for next season.


Posted By: Kandrew
Date Posted: 23 Feb 2014 at 2:57pm
I have the same smoker, I found the smoker run hotter when I used wood chips instead on saw dust, even if I soked them in water. I ended up buying a UFO smoke generator from FCO and bolting it on the side. Now I can run a cold smoke for a couple of hour then bring the heat on to finish things off. Cold smoke great for cheese.


Posted By: EditB
Date Posted: 02 Mar 2014 at 5:06pm
Bacon & a couple of lamb legs hot smoked today




Opted for a light smoke first time round, tastes good so far



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I do not lie about fishing, I willingly participate in a campaign of misinformation.


Posted By: Catchelot
Date Posted: 21 Mar 2014 at 3:02pm
My tea is sorted...Thumbs Up




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"The sea, once it casts its spell, holds one in its net of wonder forever." - Jacques Cousteau


Posted By: Catchelot
Date Posted: 23 Mar 2014 at 5:23pm
Kerry's fillet caught with Deirdre - Mrs KrowClap




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"The sea, once it casts its spell, holds one in its net of wonder forever." - Jacques Cousteau


Posted By: Catchelot
Date Posted: 01 Apr 2014 at 2:50pm
Get your Beef Jerky On!!!!ClapClap




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"The sea, once it casts its spell, holds one in its net of wonder forever." - Jacques Cousteau


Posted By: Steps
Date Posted: 01 Apr 2014 at 6:08pm
Yep if there is space I do jerky.. shaved topside or wiener schnitzel
Mushroom soya,  Worcester sauce, home made relish, molasses + 1/3 that volume of water as the base for the marinate.. adding things like chilli , ginger or other sauces spices to suit ones taste.
Found manuka is a bit harsh, prefer apple cherry type woods.
marinate for around 2 to 3 hrs....squeeze /wipe excess marinate off, lay out on trays , 5 to 6 hrs in the smoker at approx 48 to 55 degs.
 Trim and Cut into slices with a rolling action of a good cast type cleaver

I trim all fat before marinating



Posted By: Catchelot
Date Posted: 13 Apr 2014 at 4:16pm
Marinaded some turkey drum sticks and then smoked for a few hours and will finish in an oven bag to keep them all tender and moist.

Did some Mainland Tasty cheese last night... 4 hrs at 60-70C come out great!








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"The sea, once it casts its spell, holds one in its net of wonder forever." - Jacques Cousteau


Posted By: Steps
Date Posted: 14 Apr 2014 at 9:18am
I 'top up' the smoker with jerky and/ or drumsticks...
Found with drum sticks (and jerky )smoke same as/with fish fillets.. 4 to 5 hrs 45 to 50 deg.. which also puts a good seal on the drumsticks.. then the last 20 mins or so, wack the temp up over the 65.. more 75/85 deg.... just to make sure have cooked properly.
They still come out so moist, even after being chilled in the fridge, the juices will run down to your elbows.
15 to 20 mins just finishes the jerky off nicely... as REAL jerky should be.. not like that artificial reconstituted, compressed ground meat crap one buys at the supermarket

That looks like the identical smoker to mine.. except I have made better door seals ... now I can have the smoker in the shed, with a expandable vent that reaches outside above the shed doors (about 4m high)   Also enabled far better consistent temp controls 
 thrown away the chip container and rack... replaced with a cake tin and a rack it sits on that lays flat across the flame hole... get a good 3 1/2 to 4 1/2 smoke out of the tin, and more consistent burn with  far less ash .. near nil ... ash is what gives that bitter taste.
and added an extra rack at the very top


Posted By: Catchelot
Date Posted: 14 Apr 2014 at 3:52pm
I like your cake tin and shelf mod sounds much better lasting cos I am lucky to get 2 hrs if that on low out of the standard pan that came with the Gasmate.Thumbs Up

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"The sea, once it casts its spell, holds one in its net of wonder forever." - Jacques Cousteau


Posted By: Steps
Date Posted: 14 Apr 2014 at 7:31pm
OK heres some pics..
The cake tin.. I experimented with hole and size. the tin base is the same as the top in the pic.
Dont know exact size of the tin.. but get the idea of std cake tin size...

Seals... I got 2 of those real stong magnets andon the inside edge, top and bottom.. pulls the door real tight.....The seal.. I aligned the hinges better....greased the smoker door opening... cleand the surface around the inside door plate flange... loaded it up with silicone sealer, closed the door ...and left 24 hrs.....IF u do not apply enough grease or miss a spot u will be cursing.....slowly using a craft knife blade and peel back these spots..

Top shelf.. just a4 bits of Alumiu. angle and bolted to the side mounts  and the self knicked out of the wifes oven draw....got in trouble for that... mind u it was her idea about the cake tin.

Damn forgot to grab a pic of the chimney.. I had to remove that little cap in your pic which then gave me lower temps.. when u take the cap off u will find the  top hole is bigger than the cap hole.


Posted By: Big Manly Yaka
Date Posted: 16 Apr 2014 at 4:51pm
Hey guy's
I've got one of those UFO smoke generators bolted onto the side of my cabinet, and it works a treat, the only thing is the buildup of tar inside the outlet pipe, what is the best way to clean this out? so far I've been just scratching it out with an old knife or screw driver but its really caked on so hoped there was a secret cleaning solution I could use....?
Here is a pic of it when I'd just finished it, shiny and new...



Posted By: Southkiwi42
Date Posted: 16 Apr 2014 at 7:10pm

Do the cold smoke generators work well on hooded BBQ's? Do you have to use the gas burners to contribute to the heat generation? Any thoughts would be a help.



Posted By: Big Manly Yaka
Date Posted: 17 Apr 2014 at 1:20pm
RE: Cleaning the Smoker Generator 
For anyone that is interested I contacted the UFO Smoke Generator manufacturers and they suggested scraping out as much as possible with a pocket knife and then spraying some serious oven cleaner into it and leaving for a while before rinsing and check the air pipe has no blockages.
Cheers


Posted By: Big Manly Yaka
Date Posted: 17 Apr 2014 at 1:28pm
Southkiwi42
Yes you can use the smoke generators on hooded BBQ's they work well. They only emit cold smoke though so if you want to do a hot smoke at any point you'll need to use the gas elements for the heat source. I found I needed to block a few of the gaps in my BBQ to keep the smoke in, yours may be different. Bit of trial and error really. But its fun trial and error.
I've since built a separate smoking cabinet from Macrocarpa (see pic above) which works a lot better. I've used it for everything from cold (and hot) smoking fish through to cooking/hot smoking butterflied chickens (which come out orsum).


Posted By: Catchelot
Date Posted: 17 Apr 2014 at 5:57pm
Chicken Livers having a wee dry smoke in pohutukawa dust before a gentle quick fry in a few special spices!

And then gonna be added to a wee bit of mashed smoked blue marlin from the last of team NZTurtles' blue last season!





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"The sea, once it casts its spell, holds one in its net of wonder forever." - Jacques Cousteau


Posted By: Catchelot
Date Posted: 18 Apr 2014 at 5:59pm
Tonight decided to be a little daring, chicken breast marinaded in special sauces and spices, stuffed with smoked cheese and wrapped in streaky bacon and into the smoker, so Smoked Chicken Cordon Bleus!Clap






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"The sea, once it casts its spell, holds one in its net of wonder forever." - Jacques Cousteau


Posted By: Thesteamer
Date Posted: 18 Apr 2014 at 8:01pm
Cooking in side tonight ,man cave is flooded.Keep it up


Posted By: Catchelot
Date Posted: 19 Apr 2014 at 3:26pm
Come out premo, so good am doing some more right nowClap




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"The sea, once it casts its spell, holds one in its net of wonder forever." - Jacques Cousteau


Posted By: EditB
Date Posted: 22 Apr 2014 at 1:03pm
No pics today but I did discover that my fire extinguisher works really well at putting out the flaming wooden supports in my smoker... Embarrassed.

Managed to save the leg of lamb I was smoke roasting in there tho, very tasty it turned out too Big smile

Next upgrade to the smoker will be METAL supports...


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I do not lie about fishing, I willingly participate in a campaign of misinformation.


Posted By: Catchelot
Date Posted: 27 Apr 2014 at 1:02pm
Tonight's entrée smoked mussels drizzled in melted butter and chopped smoked garlic and spiced piripiri.

Yeah Tu Meke!

 


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"The sea, once it casts its spell, holds one in its net of wonder forever." - Jacques Cousteau


Posted By: Big Manly Yaka
Date Posted: 28 Apr 2014 at 11:49am
Can you run us through your mussel smoking process Catchalot? are they raw going into the smoker? how long, and are they just hot smoked?
Cheers


Posted By: Steps
Date Posted: 28 Apr 2014 at 12:59pm
As above....
With my flame that high my temps would be over 120 C
Also notice u dont have a top on the cake tin / chips???
?I have found if I dont have the top on I get more ash....with on a tiny bit.. maybe a teaspoon after a 6 hr smoke.
I find ash gives a bitter taste....
Got a smoke on at the moment....
Have been experimenting with flavours in the water (doesnt work) ....on the fish works... but want hint to enhance the original fish, not taste of.. if u know what I mean?
So this time added a bit of rum to the fish  salt/ sugar marinate.....
Have u ever used those cooking essences in the little bottles? and if so how much /where?


Posted By: Catchelot
Date Posted: 28 Apr 2014 at 2:15pm
Yes they are raw, melted butter and garlic/piripiri mixture brushed on, smoker bought up to about 130deg just to heat the sawdust until it is smoking and then I turn it down and let it gently smoke away at 70deg for about two hours, so not hot smoked, next time I will do it for a lesser time as they were a little over done, but nevertheless tasted absolutely delicious!

Nothing difficult or rocket science, experiment a bit until you are happy with it, but I wouldn't smoke it too hot as they will dry out too quickly. 

I used an old cake tin purely as it is bigger than the tray that comes with the smoker and lasts longer, I haven't found I need a lid with holes on top of it yet...


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"The sea, once it casts its spell, holds one in its net of wonder forever." - Jacques Cousteau


Posted By: lingee
Date Posted: 28 Apr 2014 at 4:43pm
home made chilli sauce over mussels . place a little on shell then mussel on top more sauce over top and smoke. eat away but put sum in plastic bag and into the fridge over nite more smokie flavour. lunch for work or brekie .


Posted By: Unclejake
Date Posted: 28 Apr 2014 at 6:07pm
Originally posted by EditB EditB wrote:



Next upgrade to the smoker will be METAL supports...
Probably too late - but I had the same problem and got some stainless steel folded up to cover the (rather badly burnt) timber frame. So far so good (six years?)


Posted By: Steps
Date Posted: 29 Apr 2014 at 9:32am
I used an old cake tin purely as it is bigger than the tray that comes with the smoker and lasts longer, I haven't found I need a lid with holes on top of it yet...
I believe the idea of the lid is to restrict the oxygen, which then forms charcoal rather than burn to ash.. The burn of charcoal is a cleaner burn, the process of charcoal to ash is a hotter burn giving off far more chemicals and bitter taste from them.

even just a plate over the top with holes will do the job
Going back to my post re cake tin above...in practice I dont put the lid right on as its a hasstle to lift the heat distorted metal to check the chips on a long cold smoke...


Posted By: Finatic
Date Posted: 29 Apr 2014 at 10:59am
Al, next time you do mussels, try a mixture of Tabasco Chipotle sauce and butter at a ratio of 1 Tbsp sauce to 50g butter.Thumbs Up< id="adlesse_unifier_magic_element_id" style="display: none; ">




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What's the cheapest type of meat? Dear balls. They're under a buck.


Posted By: Kandrew
Date Posted: 29 Apr 2014 at 7:45pm
Master foods teriyaki marinade very nice on mussels as well.


Posted By: EditB
Date Posted: 04 May 2014 at 8:04pm

Cold smoked some cheese for after dinner, and since I was only doing a couple of wedges I fired up the venturi and used the beer box worked a treat, cold smoked (pear) for 4+ hours

also did some maple syrup in a couple of small trays - wow! That was amazing on the bacon the next morning! The whole family smashed it and demanded more




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I do not lie about fishing, I willingly participate in a campaign of misinformation.


Posted By: EditB
Date Posted: 04 May 2014 at 8:07pm
Originally posted by Unclejake Unclejake wrote:

Originally posted by EditB EditB wrote:



Next upgrade to the smoker will be METAL supports...
Probably too late - but I had the same problem and got some stainless steel folded up to cover the (rather badly burnt) timber frame. So far so good (six years?)
All fixed now, the smoker is an old dishwasher so is s/s internal, I was too hasty and used untreated timber for the rack struts and supports. Have replaced them with angle ali now


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I do not lie about fishing, I willingly participate in a campaign of misinformation.


Posted By: muchalls
Date Posted: 04 May 2014 at 8:34pm
Arbroath Smokies. Had some on a return trip to Scotland.. Hot smoked Haddock, maybe blue cod would work? They also do wicked hot smoked salmon.
http://www.arbroathsmokies.net


Posted By: 2QUACK
Date Posted: 08 May 2014 at 2:55pm
]
Originally posted by EditB EditB wrote:



All fixed now, the smoker is an old dishwasher so is s/s internal, I was too hasty and used untreated timber for the rack struts and supports. Have replaced them with angle ali now
[/QUOTE]
Haha my smoker is also a dishwasher works pretty well just finished a batch of Goose jerky in it and the results were pretty good will not be buying jerky from now on


Posted By: Catchelot
Date Posted: 10 May 2014 at 10:45am
Time to soak the Beef Jerky marinade overnight before a visit to the smoka but that will be 2mros choreWink




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"The sea, once it casts its spell, holds one in its net of wonder forever." - Jacques Cousteau


Posted By: Catchelot
Date Posted: 12 May 2014 at 3:39pm
Did two soaks one a typical steak marinade with spices and a little chilli the other a slight sweet concoction including pomegranate molasses and manuka honeyThumbs Up

5hr pohutukawa smoke at about 60-70degs






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"The sea, once it casts its spell, holds one in its net of wonder forever." - Jacques Cousteau


Posted By: Steps
Date Posted: 12 May 2014 at 5:33pm
My jerky I dont cut till smoked and cooled down.. around 5 hrs  @ 45/55 c and last 20 mins 70/75c
Have found soaking in marinate for anout 2rs is all thats require because of the thickness of the meat.
yeah the molasses certainly gives abetter flavour/ sweetness than sugars.


Posted By: Catchelot
Date Posted: 29 Aug 2014 at 5:39pm
Been a while since the smoka has seen some kaimoana...



Hapuka heads in the Char-Broil this time with Apple chips.

Just a wee bit of himalayan pink rock salt on the internal of the heads, no marinade, I sometimes rub dark soy sauce over Snapper heads purely to give them colour...flavour not required cos you cannot make heads taste and better than they succulently are...Pig





12kg Kingfish, three day marinade basting glaze of manuka honey, pomegranate molasses and black strap molasses... I don't use sugar.

Four hours at about 70 degrees and it was delectableClap

Oh and head as well...nothing wastedThumbs Up





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"The sea, once it casts its spell, holds one in its net of wonder forever." - Jacques Cousteau


Posted By: Jaapie
Date Posted: 29 Aug 2014 at 6:05pm
Jeez Al, that really does look fantastic.

The cat doesn't look too impressed though -


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"Only when the last tree has died, the last river has been poisoned and the last fish has been caught,will we realize that we cannot eat money" - 19th Century Indian Creed


Posted By: Catchelot
Date Posted: 29 Aug 2014 at 7:07pm
Murf actually climbed on the table and dragged the largest head off when I wasn't lookin Kev ...hilarious as, big paw in its mouthLOL

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"The sea, once it casts its spell, holds one in its net of wonder forever." - Jacques Cousteau


Posted By: Steps
Date Posted: 30 Aug 2014 at 9:11am
Love your exortic recipies.....one day will catch enough often enought to process to that level to try some of them...
And what is great is they seem to be of nature that they are flavours that enhance rather than completely change the basic taste of the original food...otherwise may as well flavour tofu or taro as the base
With the modest playing around I have done with woods, molasses, rum etc, I can actually taste your flavours as I read them.
Yes have settled for an apple base for wood chip, with blends of cherry, and small amount of manuka ...enough manuka to give the extra strong smoke but not enough for the manuka harshness


Posted By: yknot
Date Posted: 11 Oct 2014 at 8:00am


Weather is frustrating me, might as well do the next best thing. Pulled out the last of marlin, soaking in brine. Will have some smoking to do sunday.

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Those that say it can't be done are being overtaken by those doing it.


Posted By: Catchelot
Date Posted: 11 Oct 2014 at 3:10pm
Don't forget an after pic GeoffThumbs Up

Looking goodClap


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"The sea, once it casts its spell, holds one in its net of wonder forever." - Jacques Cousteau


Posted By: yknot
Date Posted: 11 Oct 2014 at 3:53pm
Stage 2 - dressed and forming the pellicle, going in the fridge for the night. Could wait got the smoker going already as a test run as harvested a pile smoking wood this morning, love that smell.


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Those that say it can't be done are being overtaken by those doing it.


Posted By: yknot
Date Posted: 12 Oct 2014 at 2:42pm
Smoker fire was started 7ish this morning.
First lot just came out. Very tasty


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Those that say it can't be done are being overtaken by those doing it.


Posted By: Catchelot
Date Posted: 12 Oct 2014 at 3:59pm
Looks good mate, so six month old marlin not too dry or old??

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"The sea, once it casts its spell, holds one in its net of wonder forever." - Jacques Cousteau


Posted By: yknot
Date Posted: 12 Oct 2014 at 4:04pm
Taste fine to me Al. When I cut it up it was in smoking size pieces and free flow frozen. Then when I wanted to smoke it placed it in the brine frozen overnight as has been suggested on here. Works a treat and you only need to smoke what you need .

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Those that say it can't be done are being overtaken by those doing it.


Posted By: Catchelot
Date Posted: 12 Oct 2014 at 4:46pm
Excellent, don't forget to try the odd free flow bit on the BBQ grill or even fry pan when you fancy a decadent piece.Pig



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"The sea, once it casts its spell, holds one in its net of wonder forever." - Jacques Cousteau


Posted By: atis
Date Posted: 17 Dec 2014 at 11:49am
Hey yknot, could you share your brine recipe?

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home of reels


Posted By: Catchelot
Date Posted: 21 Jan 2015 at 7:07pm
Krow and Fugly scored some Albacore on Sunday, so a two day marinade in Manuka Honey and a little Himalayan pink salt and 2.5hrs at 80-90deg.







Posted By: Catchelot
Date Posted: 25 Jan 2015 at 10:38am
Smoked roast lamb fillet... was divineClap

Some before and after pics





Posted By: Catchelot
Date Posted: 21 Feb 2015 at 6:28pm
Hickory smoked turkey drum sticks yummo...Clap




Posted By: simonsplace
Date Posted: 13 Apr 2015 at 10:49am
Fellas. I'm looking for a smoking/vacuum packing service somewhere in Auckland, preferably east towards Halfmoon bay. Any suggestions/recommendations? 


Posted By: Catchelot
Date Posted: 06 Jul 2015 at 3:14pm
I was blessed with winning a Bradley electric portable benchtop smoker today in a Facebook promotion, thank you George and the team at Saltwater Connection!ClapCool

Anyone have any pearls of wisdom as to the finer points of operating these fine pieces of machinery?

To me will great for the times you only want to do one or two fish, but great for doing nibbles and small foods like cheese, chickens, chicken liver pate, turkey drumsticks etc...




Posted By: Boyo
Date Posted: 24 Jul 2015 at 9:59am
Hi All
 
I am considering buying a gas smoker oven and was nearly going to order a black steel Gasmate Smoker Oven when I saw a post detailing a few faults now I am wondering whether I should spend a bit more and get a Kiwi Sizzler. I am looking for views from people about both options. Thanks in advance.


Posted By: Catchelot
Date Posted: 26 Jul 2015 at 9:41am
As you will see from past photos Boyo I am using a stainless Gasmate smoker and I do rate it, I have no faults or complaints except that about 70 degrees is as low as I can go with it, but fish comes out premo after about three hours.


Posted By: Steps
Date Posted: 26 Jul 2015 at 11:22am
I saw a post detailing a few faults
That will be a post I made a while back
It is not a Gasmate
It is similar setup to a gasmate....a 'budget' $199 special from the red shed
I can not comment on gasmate as have never used one.. but going on Catchelots knowledge reliability and experience to which I have a lot of respect for... would take is comments seriously.
Also to note is I operate my smoker indoors.. therefore any  smoke leaks around doors, which would otherwise not matter, or nor be noticed, become irrelivent.
And it could well be because I have fully sealed the door, in doing so, restricted  air flow, partly resulting on not being able to cold  smoke at temps below 45 deg C, .. and removing the restriction of the little chimney,  PLUS adding a 120mm diam vent duct some 3.5m height to the outside roof... fixed the issue.
As to replacing the tiny supplied chip box to extend  time to replenish out to 4 to 5 hrs and improve burn with a cake tin.. thats not exactly a major issue... and a nil issue if one wishes to hot smoke over 50 degs.
The issue of a draft around the bottom, effecting a low flame/ consistent air/ smoke flow is also of minor issue... simply shield with a scape of sheet metal lent up against the open side... or move/ locate out of the draft...
And not enough shelves.. the gasmate has slightly bigger and  an extra shelf....
Come home with a bin full, and the crew may want a lot of their share of the bin smoked as well....Any reasonable sized home smoker will fall short.

And what one can smoke up in a cabinet smoker/ cooker  be it a elcheapo unit like mine or a gasmate is far greater than most other types....

Would I buy another one ... hell yeah....knowing I would need to find a old cake tin, drill a few holes... and a tube rtv ans spend a few minutes laying a good bead t make a perfect seal... and a couple good little magnets to hold the door closed better....
And espec now I KNOW these couple elcheapo, no tools required, stuff all time needed fixes work 100%



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