Smoking

Oh that kind of smoking......I was confused!

Me too lol.

Yumm...I love smoked salmon with double cream cheese, caper, red onion with lots of salt and pepper on a fresh everything bagel!

If you've got extra, why not ship some out West here (US)!! Will trade for our specialty tri-tip, a regional favorite that's uniquely seasoned and barbecued. you should eat it with my special pinquito bean dish with linguini, hamburger, red onion, peppers and tomatoes. Oh, and giant slabs of garlic bread to sop up juices. Now that's what I call "Smoking

A word of warning - you can smoke fish, meat etc, but DON'T hot smoke cheese, it melts. Cheese has to be cold smoked which needs a more complicated set up as the smoke source has to be far enough away to allow it to cool down.

I wish I'd known about this method before we threw out our old kettle BBQ last year! I realise there is steam involved in this method, but the charcoal must generate a lot of heat. Does this not overcook the fish if you have to leave it for two hours to be properly smoked through? Please feel free to say if this is Daft Question of the Day!

It's smoke you need. not steam. The wood chips are only just damp enough to stop them catching light, I don't add the extra water as in the video.
Two hours Nooooooooooooooooooooooooo. 15 to 20 minutes normally, just enough to cook the fish, the brining will ensure that the smoke gets absorbed quickly. I find 20 min gives me a strongly smoked flavour.

You can improvise if you don't have a kettle BBQ. You can use a disposable BBQ for the heat and cover over with anything that will stand the heat and keep the smoke in (if you use the dustbin, give it a clean out first.)

I'm sure you could lash something up with a few bricks and some foil.

AND --- I forgot to say, do all this outside, not indoors unless you want your house to smell like a bonfire. I use the greenhouse in winter.

The wood chips should just smoulder.

I went on your link and it said smoke the fish for two hours per pound and an extra fifteen minutes for every time you lift the lid! Thought that sounded like a long time - your fifteen to twenty sounds a bit more realistic! You have whetted my appetite to have a go at this. First catch your fish!

Ah, I as I fillet my fish, each fillet is only 6-8oz, 2 hours would be for whole fish, even that sounds a lot. Sometimes I cut the fillets into portion sized pieces before smoking. Start at 15 min and check if it is cooked.

Not been to our lake for a while, don't trust my knee on the slippery banks.

Mmmmmm........ smoked bacon.....

James Martin was demonstrating ome smoking on Sunday, he covered everything you need to know (he used a dustbin!).

Sunday 1st Feb - 1:30 BBC2 - James Martin : Home Comforts

It's still on IPlayer about 3/4 the way through.

Spring is definitely here now. Fishing today, trout were feeding on hatching flies, just shows what a mild winter we have had. Three good size trout ready for smoking

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Thanks for the advice) I use apple filings for smoking.