Forkinhades Posted June 4, 2016 Share Posted June 4, 2016 Hi peeps Can anybody advise what kind of fish is good for smoking? Also best way to do it. I already have a home made smoker Link to comment Share on other sites More sharing options...
KuhnKarl Posted June 4, 2016 Share Posted June 4, 2016 Have to ask.. what type of wood do you use for smoking here? Where do you get it? Link to comment Share on other sites More sharing options...
Oxx Posted June 5, 2016 Share Posted June 5, 2016 Generally you want an oily fish with firm flesh, so local mackerel would be good. Link to comment Share on other sites More sharing options...
Forkinhades Posted June 5, 2016 Author Share Posted June 5, 2016 I'm using hickory wood, which I get from bbqthai, they have a shop in Pattaya. A little expensive, but I just use for special occasions. Link to comment Share on other sites More sharing options...
Forkinhades Posted June 5, 2016 Author Share Posted June 5, 2016 I was thinking of making a brine, and soaking some fillets for 24 hours before I put in the smoker. Link to comment Share on other sites More sharing options...
Utley Posted June 5, 2016 Share Posted June 5, 2016 Personally I prefer salmon for smoking. Link to comment Share on other sites More sharing options...
Charly2008 Posted June 6, 2016 Share Posted June 6, 2016 I use mackrel for smoking put them for 3 hours in salt water, 80 gram salt for each liter water, then dry them and smoke them for 45-60 min at approx. 75 degree celsius. BTW I use beechwood. Cheers Link to comment Share on other sites More sharing options...
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