New smoker tried, tested and perfect

[toonboymc]

Hello boys
For a fish smoker for Father's Day so tried it out today
Set it away 1st without fish as they state
Then bought some apple flavoured wood chip pings from Wilkos,a for £3 last for ages
Set the 2 burners away and put 2 whole gutted makeral on then the lid
Boys 20 mins later the smell was mouth watering the flesh just fell off the bone
A nice sprinkle of black pepper absolutley beautiful
This will be going with me all over
I can't describe the flavour but wished I had 2 more fresh mackerel to put on

 

[g.ordon]

Looks good mate. Take it the macky are in then

 

[toonboymc]

I wish mate cost a £4.80 for 2 today just so I could try it

 

[codfather145]

You must have bought the mackie because you never catch any yourself

 

[g.ordon]

£2.40 a macky, if the bashers screwed their loafs they could be in big time

 

[Pete from shields]

I wish mate cost a £4.80 for 2 today just so I could try it

Looks lovely mate.

 

[david.northeast]

Fresh mackerel yesterday

 

[Ray.J.]

I use beech and oak dust for smoking trout and mackerel!
Great flavour.
Got them from a garden site off the net!

 

[Geodark]

I use beech and oak dust for smoking trout and mackerel!
Great flavour.
Got them from a garden site off the net!

Have to say I love my smoker - use it normally for trout as I have only just started shore fishing - hoping to catch some mackerel over the weekend so I can try them in it!

 

[Philysafc]

The best way to do them is fillet them and cover with a layer of salt for 30 mins , rinse and dry the fillets , lightly oil the skin to stop it sticking , then smoke , the salting takes the water out the flesh and the drying gives you a better surface for the smoke to adhere to , giving a better smoked flavour ,
I've got a large bag of natural oak shavings if you want to try a different flavour , giz a shout mate and enjoy

 

[toonboymc]

The best way to do them is fillet them and cover with a layer of salt for 30 mins , rinse and dry the fillets , lightly oil the skin to stop it sticking , then smoke , the salting takes the water out the flesh and the drying gives you a better surface for the smoke to adhere to , giving a better smoked flavour ,
I've got a large bag of natural oak shavings if you want to try a different flavour , giz a shout mate and enjoy

cheers for the advice m8 i will take you up on that mate

 

[Philysafc]

Nee probs mate , I was a chef for 10 years , in me younger days lol ,
If you have no fish try chicken breast done the same , I love it , and boiled eggs unpeeled until there brown ( acquired taste some say ) great in egg mayo sarnies ,
Have fun with it ya can smoke anything and I've plenty oak chips if ya need a carrier full

 

[smallfry]

Lovely, smoked Fanta cans, nowt like them eh?