DIY Smoker...

[deep thinker]

Now as Im sure some of us or our familys at least get tired of eating fish this and fish that and seein that I have some fish in the freezer that makes for a excellent smoking, I was wondering wether or not some of you mite have pics or instuctions on how to make a fish smoker, say from a steel keg or something.
Also maybe some recipies you care to share and what chips you use for the smoking process. Basically I have no idea how to smoke fish and would like to know a bit more

[podge]

Foxfish is your man.
If it had a pulse he can smoke it.

[deep thinker]

Thanx bud, I was thinking that much so lets hope he pics up on the thread.

[capetownguy]

i used to have a smoker, made some killer smoked snoek!
it was basically a square stainless steel box with a hinged door, inside was a built in grid and on the bottom was a flat sheet of metal for the shavings, under that was another box, but open to the outside air for making the fire...the whole thing was about 1.5m high and 0.7m wide...worked really well!!!
another time i was really desperate for some smoked fish and just built a make shift box around a fire and put the oak shavings on the coals and worked well! lol
good luck bro!

[deep thinker]

So was the sheet for the shavings closed to the fire? Fire heating plate and plate heating shavings?

[Oldsarge]

That's the usual commercial smoker plan. Another idea is to make a smoky fire and then channel the smoke along a pipe so it can cool before reaching the meat chamber. I think, though, that the most important factor is the brine that the fish should sit in before going to the smoke. I've read about the process but have never done any so perhaps a PM to Foxfish is in order.

[foxfish]

Crumbs I must of written a 10000 word on smokers!
The easy way to start would be - Make a BBQ in a oven tray, set it on the ground. Get a metal tin (biscuit or quality street type) drill a few small holes in the tin, top & bottom. Get some oak sawdust, dampen the dust & place in tin, put on lid & place on top of BBQ. You will need to contain the smoke that is produced - maybe an old drum or dustbin, you need some way of suspending you fish in the bin. Place bin over the BBQ & keep your fingers crossed!!
Lot of variables can happen, it is not a precised science, ambient temperature, flare ups, fire goes out etc etc.
You need to brine your fish first, try 1 x cup of salt & 1/2 cup of sugar in 2lts water for 45mins? Again trail & error because every fish requires different attention. However brine you must - smoke & salt go together like gin & tonic!
This method is termed as hot smoked where the product is cooked as well as smoked. Try this first then move on to cold smoking - cold smoking is more involved but produces a superior end product.
I refuse to explain cold smoking to any one who has not carried out their apprenticeship with hot smoking first - good luck.

[BenFord]

at i place i worked we smoked our own scallops and chicken,
we started off by using a wok, for this we used chop sticks to hold the food and later to an idea used a wire cake cooling stand inside the wok,
we used mostly oak chipping which we got from our local fishmonger.
to start we got the chips just simmered them on a low flame until they began to smoke and brown in places then removed from the heat and placed in the wire rack and food and covered and left for 4 hours,
its not the best way of doing it but its a good start,
most of the equipment for this can be got at argos but it will be harder to fine the chipping, maybe if you knew a carpenter he can save some for you.
if not pop out to your local b&q and fine your own wood to smash too bits,
good luck

[deep thinker]

I doubt Id be using treated timbers as this can probably cause some damage. Comercially bought timbers being treated with poisons for wood worms and beatles and termites and so on...
Thanx to all who replied Ill let ya know how it goes... Starting with a basic idea like Foxfish has described.

[deep thinker]

Heres a quick drawing I did for what I plan to do...
Use it if you want and feel free to comment should you want to add something. The lenth and diam of the barrel depends on what you can get your hands on
Attachment 14872

[foxfish]

Looks promising but your produce might be a bit close to the heat source. It will be trial & error for your first few goes so I wouldn't spend to much money or time on prototypes.
Here is my cold smoker in operation.

[foxfish]

I cant seem to get those last pics to come up? I will try again later.

[deep thinker]

Impressive stuff mate. Theres like a whole room there a real smoke house lol

[land shark]

There used to be plans on the internet for a duct tape and cardboard box smoker.all that wa needed was a hotplate.

[MULLET HEAD]

check this out for a cheep smoker 20 quid off ebay PORKY PA'S Roasting Box Style PIG ROAST