anyone used a meat and fish smoker?

[CraigVmax]

http://cgi.ebay.co.uk/FISH-AND-MEAT-BBQ-COLD-HOT-F...

Was looking at this.. wondered how practical to use, does it take ages to smoke something? loads of charcoal etc etc?

[Todzilla]

I've no experience with that unit itself, I have one of these that I use in a Weber Smokey Mountain:
http://www.macsbbq.co.uk/CSG.html

It's pretty good and easy to use. It takes a little while - at least 3 hours for most things - and a lot of recipes call for brining the meat/fish before hand so it can get quite involved. It's all pretty easy though and once you get into it I find you just want to more and more with it.

For £35 it's gotta be worth a punt...

[Tanguero]

I cold smoke bacon for about 8 hours, salmon for 5 or 6 and pastrami for 12, so yes it can take a while!

Proper brining/curing is key to getting a good result, there are loads of websites and a good many books on the subject. I pays to do a lot of research.

At that price I would give it a go!

[CraigVmax]

understood thx guys, do you therefore have to make sure you keep the coals buring all that time? (if not a stupid question!)

[Tanguero]

My smoker is a different design. I made a separate smoke box for better temperature control, but essentially yes - you need to keep the smoke flowing for most of the smoking time.

I doesn't hurt to have a break while you refuel it. When I am doing pastrami - I often give it 6 hours one day and 6 the next rather than run it continuously.

ETA - If you are hot smoking it can be a much quicker process that can be completed in the cooking time or it is done in 2 stages by cold smoking for a longer time, then only bringing it up to cooking temperature at the end.

Edited by Tanguero on Monday 7th March 17:13