Smoker!

[Scrubb]

I got a smoker yesterday! It sorta seems like overkill for someone who doesn't eat red meat, but it was free and I love smoked fish. Anyway, today I must go buy some wood chips and "pre-season" it as per the manual. Then it'll be time to start playing!

So far I have a recipe for smoked salmon from someone I trust to know what's good. The manual has a few recipes too, including one for smoking vegetables, which I may try this weekend. I'm also interested in smoking eggs, cheese, and poultry.

I'm also thinking about getting my fishing licence so I can try to catch some trout this year - i LOVE smoked trout!

What would you smoke?

[auntieannie]

in England, they smoke everything. cheese, vegetables, fish, meat...anything. take your pick!

[Scrubb]

Well, right now I have two salmon fillets that have been brined, sitting in the 'fridge. I was planning to smoke them this evening but ran out of time - will do it tomorrow morning. I'm excited!

I also bought a full duck that I will smoke sometime soon, but want to get a bit of practice in first.

[sophie]

Tuna! Smoked tuna is wonderful.

[Netsuke]

Jun 2, 2017 5:39:57 GMT 2 Scrubb said:

I also bought a full duck that I will smoke sometime soon, but want to get a bit of practice in first.

I only ever smoked cigarettes!

On seeing the thread title "Smoker", I thought it was about smoking fags, cigars and baccy products. Probably because I stopped smoking 16 months ago.

[Scrubb]

Well done, Netsuke!

[auntieannie]

well done, netsie!

can't wait to read about Scrubbles' adventures with her smoker.

[shrjeff]

me too!

[Scrubb]

Well, my first effort was successful but there are a few improvements to be made. I smoked 2 salmon filets with hickory chips.

First, I'll make sure I air dry the fish/poultry/tofu/whatever very thoroughly before I put them in the smoker. The fish is supposed to have a good "pellicle" (a film on it which the smoke adheres to) on it which it needs a few hours, at least, to develop.

Also, apparently with fish it's important to start with low heat and slowly, incrementally increase the temp, to avoid pulling all the oil out of the fish and making it tough/chewy. I tried that, but then the power went out for nearly an hour and I ended up cranking it up to get them finished.

One of the fillets turned out delicious - a tiny bit of oil was pulled out, but not much and the taste and texture was excellent. The other one turned out slightly dry and it seems kind of salty, but it's not bad. I'm going to make fish chowder with it tomorrow.

I think I might try smoking a couple eggs and maybe a piece of cheese tomorrow, to see how they go.

[Scrubb]

Well, I did make some eggs last week and they were fine, but not really very exciting. Just like ordinary hard boiled eggs with a bit of a smokey flavour.

This weekend my project is my duck! I'm going to marinate it in soy/red wine/honey/garlic/pepper/salt, dry it, then smoke it with occasional basting of the marinade (or rather, some reserved marinade that isn't used in the marinating step). Can't wait!

I also want to do quite a bit more salmon soon - will freeze what doesn't get used quickly. I think it will be great to have available to put in pasta sauces and chowders, or just to pull out and eat now and then, too.

[ninchursanga]

Wow, a smoker! I think I will eat anything that is smoked, cause I love the flavour.
Not sure if I'd have the patience though to invest the time though to do it myself.

Are you planning to smoke cheese?

[Scrubb]

Yes, I will try cheese. But am thinking that for my first one I'll start with something fairly cheap, rather than the 2 year old cheddar I have right now.