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Author: Subject: Smoked Fish
wessongroup
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[*] posted on 2-5-2010 at 01:27 PM


Quote:
Originally posted by Timo1
Internal wood fire is way to hot
Same with the propane fired ones
You want to cure fish....not bake it


Help me out on this.. my Dad used to smoke a lot of fish.. used very low and smoldering fire in a pit he would dig in the bottom of the smoker.. his favorite smoker was an old red wood tool shed from Southern California Edison.. I think you could smoke something in it without a fire... but he didn't

He make up the racks with "chicken wire" to set the meat on.. they were just framed squares with the wire tacked across the top.. the first rack was maybe 2-3 ft above the wood pieces he would get from cabinet shops, he used to be a cabinet maker on his second job he worked.. was up to use kids to not let the fire go out.. but no bond fire either.. our neighbors at times didn't like all the smell, but I can right now remember that smell.. man.. it was good.. he would can some and we would also have some just off the rack..

He used to smoke a lot of: tuna, albacore, and salmon, but just about everything smoked was much better to me..

Not sure how to set up what you're talking about.. :):)




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Timo1
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[*] posted on 2-5-2010 at 02:16 PM


ok....think about a cigarette lighter between your hands...it burns
now think about the same lighter in your living room..no problema
Your dad used a big room to disperse the heat
And I'll bet he had a flashpan above the flame

[Edited on 2-5-2010 by Timo1]
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[*] posted on 2-5-2010 at 02:20 PM


ok....cold smoke...take a old wood stove....make it lower than the racks of your smoker...make sure it has a screen for ashes...pipe the smoke 10 ft. min. to the racks...We used to run the smoke pipe under a creek to cool the smoke
Make sure the rack chamber is sealed as best as possible
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wessongroup
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[*] posted on 2-5-2010 at 02:21 PM


got it, as he did have that too..



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