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CO Smoked Fish (Read 13790 times)
 
Reply #10 - Apr 4th, 2008 at 8:17am

Mackerel Whisperer   Offline
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Cheers Muzz,

I'll see if I can get hold of copy. I think with smoking food-Practice makes perfect! Also I think smoked food is an acquired taste, The more I ate the nicer I found it. Going to keep at it.

Cheers

Jono
 

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Reply #11 - Apr 4th, 2008 at 8:17am

BillyBushCook   Offline
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Jono I think your all over it!,
maybe a little less wood?
Q. how dark are the mesquite shavings?
would they be darker than the ones in my photo above?
as I mentioned before I find the dark or more red woods can be a bit strong.

Looks good to me! Smiley

Mick.
 

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Reply #12 - Apr 4th, 2008 at 8:23am

Mackerel Whisperer   Offline
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G'day Mick

The mesquite shavings looked to me like it was sort of a mixed bag, About 50/50 Light/dark. Overall darker than yours. The lighter shavings of mesquite is about the same as yours. I've got heaps left so might give it a go with about half the shavings.

Thanks mate

Jono
 

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Reply #13 - Apr 6th, 2008 at 9:22pm

The_Pensioner   Offline
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Nice pics & presentation Jono. I could arm myself for a feed like that anyday of the week. Tongue
Great details - between you & Mick, anyone could have good go at it based on what's written in the above thread, & expect a pretty reasonable result.
Top job mate.
Hooroo for now,
Ad Smiley
 

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Reply #14 - Apr 8th, 2008 at 1:27pm

skiproosel   Offline
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Hey Mick,
           caught these Sweetlip & Parrot last weekend. I think they should go well smoked in the oven. I do have a bottle of liquid smoke also. I'll follow your recipe & taste test.

All the best
Skip
 

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Reply #15 - Apr 8th, 2008 at 1:34pm

Mackerel Whisperer   Offline
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Skip,

Some nice Lippers there mate, They would be one of my favorite fish to eat, probably second to coral trout. I love em'. Be sure to let us know how they go smoked.

Cheers

Jono
 

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Reply #16 - Oct 8th, 2008 at 7:16pm

Bird in the Bush   Offline
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Great thread guys ...

I have smoked fish & chicken for years, but in a smoker box (I use a collapsible Mako now as it packs flat & space in camper trailers is precious).  I hadn't considered using the CO as I thought the smoke flavour would stick around and ruin other foods.  Do you keep a CO just for this purpose?

I've found a supply of red wine cask/barrique shavings & I often chuck in a couple of crumbled dried bayleaves, stalks of rosemary or whatever takes my fancy.

Also, with fish like mackerel steaks, I rub 'em down with a brew of oil, bourbon & brown sugar ... it's to die for!  Any oily fish is a treat smoked - imho.

For smoked chicken I've dabbled with several rubs but I find it's best to keep it simple with the humble chook.  A wee scrumble of garlic & fresh herbs tucked inside a fat breast of oiled & salted chicken is a goer though.

*cheers*

Claire  Smiley
 
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Reply #17 - Oct 9th, 2008 at 7:52pm

OzJeeper   Offline
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Read with great interest.  I missed this lil post earlier.  This one is a trier...

Ross
 

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Reply #18 - Oct 14th, 2008 at 9:05am

BillyBushCook   Offline
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Bird in the Bush wrote on Oct 8th, 2008 at 7:16pm:
Great thread guys ...
I hadn't considered using the CO as I thought the smoke flavour would stick around and ruin other foods.  Do you keep a CO just for this purpose?

Claire  Smiley


Hi Claire,
The smoke doesn't seem to affect the taste of an oven probably because I boil them out pretty hard to clean them, I often smoke my ovens out if they need a re-season as the smoke is a steriliser & it helps with that nice black seasoning any way.

Cheers, Mick.
 

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Reply #19 - Sep 29th, 2009 at 2:32am

Fogcrawler   Offline
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Mick,
This is an awesome thread... I love seeing camp ovens being used in different ways.
When I first took the plunge, my only regret was having barbeque, smoking and grilling become 2nd fiddle. It wasn't long before I stumbled upon a dude smoking wings in a 14" oven. I got all Jacked up about it and concocted my own setup for one of my 14"ers. I sometimes even toss the briquettes into the oven also.
About the smoke... I suspect it has an effect on the seasoning to make it more non stick. The oven I use for smoking sure seems to clean up way easier than others after cooking meals the traditional way.
 
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