Over the Gate

green man · Posted: Mon Aug 11, 2008 1:17 pm Post subject: Hot smoked trout.

As promised, my hot smoked trout and smoker demo.

This is an ex-army food container stainless steel, perfect for the job, but any metal container will do.

I fillet the trout, and marinade overnight, I use Table spoon honey, crushed garlic, 4-6 tablespoons soysauce and black pepper corns, all in enough cold water to cover fillets.

The smoker,

The crude rack system shown out side the smoker for ease of illustration.

side view.

Amount of chainsaw cut oak sawdust placed dry on the very bottom of container. Plus the clearance legs and an empty bottom rack.

First pair of drained marinaded fillets, with one more waiting to go on top,
notice the crude home made aluminium foil trays ,

Loose lid on, then box on to the low set burner for a 1/2 hour or so from cold, till the fat starts to rise from the fish.

I do all this in the open barn , for smokey reasons, but you may have to set up some wind protection, to prevent the gas going out.

Time all most up.

The finished product, delicate flavour to die for mmmmmmmm. I love this served chilled, it also freezes very well.

smoker sawdust remains for interest. about a litre of sawdust for an hours smoulder.

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Captain Cockerel · Posted: Mon Aug 11, 2008 3:11 pm Post subject: Smoker

Excellent GM...

Will be giving that a try soon...

Steve

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"If more of us valued food and cheer and song above hoarded gold, it would be a merrier world" JRR Tolkien.

dtalbot · Joined: 18 Sep 2007 Posts: 1773 Location: Derbyshire

Yum!!!!!!!!!!!
Am thinking of sticking some salmon or trout into the chimney of my wood fired rayburn next time I fire it up to have a go at somthing similar.

bodger · Posted: Tue Aug 12, 2008 11:38 am Post subject:

God ! I'm hungry now

Great post GM icon_biggrin.gif
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