Fish smoking is a lengthy process and takes around 3-6 hours at a very controlled temperature. Before that, you need to prepare your fish and soak it in brine for at least 6 hours.

A smoke/cooker is very portable, easy to use and great taken on your trip to the lake. Fresh fish cooked on the spot. You just can’t beat it for the taste! Grapevine– a controversial choice, grapevine is mild, fruity, tart but can be overpowering; only for the oiliest fish. Another favourite of ours in smoked baby octopus, which comes in many seafood dishes around the country. After 4 h in a 50:50 salt and sugar brine we smoke it, but it takes twice as long to cook as fish. Great smoky flavor not only makes grilling easier- Fueled by premium 100 percent hardwood pellets to generate heat and smoke, infusing your food with a savory wood-fire flavor that’ll make your taste buds sing 3 years warranty — We guarantee you that our grills are constructed of high-quality stainless steel materials and will last for years.However, if you plan on using your fish smoker for more than five years and you want to receive some extra assurance that it will be there when you run into issues, then a warranty may be worth it. Tips on Smoking Food Temperature control with propane smokers requires a lot of smoking experience and even then can prove temperamental. Fish is a delicate meat, much more so than pork or even poultry, and on a completely different plain to something as heavy and robust as beef. One thing I noticed was the catch is quite loose and often wants to pop open. I used to believe this was a bigger issue but now realise no so much when you lift, you simply pinch the basket and that’s fine when handling a decent sized fish like a 1lb plus Sea Bream. Talking of which, this is about the optimum size for this fish basket:

Rozum, J. R., ed. (2012). Fish Smoking and Drying. Elsevier Applied Science. ISBN 978-1-85166-247-0. According to some fishing aficionados, the Lil’ Tex Elite range is the range reliable enough that you can leave them be whilst you return to the river. If you want to preserve fish without refrigeration, I suggest you consult with someone who has actually done this. In addition, your librarian could probably get you a good book on the subject. Here are some points to consider if you want to preserve fish: Cover the sawdust with the drip trays to prevent moisture and oil from the fillets dripping on the sawdust and dampening the smoulder. If your smoker doesn’t have them, you can make something suitable from the end of a tin can, with a notch in the side bent down so the lid sits about 1cm above the base.Fish require long, slow hours of delicate smoking to taste just right, and splitting that process into batches is painstaking.

Arguably the most popular wood for smoking fish, the soft and woodsy alder is ideal for subtly smoking salmon fillets. This wood is the safest choice for all types of fish. Scroll though the meat smoking forums, alder shows up at the top of just about every list. Alder, like beech wood, has a reputation for being too under flavored to smoke salmon. If you wan’t a little more smoke flavor, mix in a little apple or cherry. 2. Citrus WoodYou can experiment with a variety of wooden chips – each type of wood will give the fish a unique flavour. You can also use hay. Oak is a classic; it gives fish a bold and strong flavour but is easy to overdo. Beech is more subtle but still fragrant and has less risk of overpowering the flavours of the fish. Only use clean hardwoods for hot-smoking. Masterbuilt have been in the game for some time now, and are at the head of the game when it comes to merging old-school smoking techniques with modern technology. Even over and above the Big and Little Chiefs from Smokehouse Products, Bradley is a name synonymous with smoking fish. As you might assume, fish preserved via this method is incredibly salty. As a result, you’ll need to soak and rinse it several times before cooking with it. The good news is that salted fish keeps for a really long time, and you can use it to make delicious dishes like Bolinhos de Bacalhau: Portuguese salt cod dumplings. Strictly speaking, conventional BBQs, grills, and smokers (including offset smokers) utilize charcoal for fuel.