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All text and pictures of dishes are the intellectual property of
Coquinaria and may not be reproduced without permission and acknowledgement..
How to smoke fish
technique
recipes
instructive pictures
Dutch
version of this page
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The smoker
This is my smoker. It is now seventeen
years old.
1. The box.
2. The foot of the smoker where you place the burner. But you can also
place the box directly on the stove..
3. The dripping tray.
4. The grids. In this smoker you can smoke two layers at the same time..
5. The lid.
6. The burner. Fuel: burning paste.
7. The lid of the burner. Can be used as measuring spoon for the sawdust:
one spoonful is enough to smoke a whole side of salmon.
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To prepare your smoker, you cover the bottom
of the smoker with aluminium foil, shiny side up. On this you
sprinkle the sawdust (woodchips work better in a cold smoker or on
the bbq). Now you put in the dripping tray, and one or both of the
greased grids. The food that is to be smoked you place on the
grid.
Close the smoker and put it on the burner or the stove. Use a large
burner on the stove. First turn the heat on high until the sawdust
starts to smoke (couple of minutes), then lower the
heat.
On the picture to the right there are two layers of salmon trout,
salted and dried but not yet smoked.
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The closed smoker on the stove. |
The sawdust before smoking. |
The sawdust after smoking. |
Smoking food in an ordinary
cooking pan.
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Picture on the left: Line a large
cooking pan crosswise with two layers of aluminium foil. Leave the excess
length hanging over the sides of the pan. Sprinkle the sawdust on the
foil. Using something to create some distance (little empty cans of tomato
purée) place a plate as dripping tray. When you have a fitting grid you
can place that on the plate, otherwise use something like bamboo skewers
which have been steeped in water for half an hour. Place the food on the
grid or skewers.
Picture on the right: The closed pan.
The lid is also covered with alufoil, which is krinkled together with the
overhanging foil from the pan to close it off.
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Picture on the left: Smoked salmon
filet.
Picture on the right: The sawdust on
the bottom of the pan after smoking. You can see that the sawdust has not
been burned everywhere. Maybe the pan was off center. |
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Smoking food in a wok.
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On the picture on the left you see the
mixture of tealeaves, rice and spices before (lefthand side) and after
(righthand side) smoking.
On the top right picture is the wok (with a lid from
another pan), with the aluminium foil krinkled shut.
On the lower right you see the smoked cod. You can
even see the smoke still rising from the fuel. |
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I hope to have shown here that you do not
necessarily need to buy a smoker to smoke food.
How long the pan or smoker needs to be heated, and how high or low that heat
must be, that you will have to find out for yourself. I have given some
indications, but so much depends on the material of the smoker/pan, the degree
of salting/drying, the quality of the smoking fuel.
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This page was updated on
06-02-08
(d-m-y).
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All text and
pictures of dishes are the intellectual property of Coquinaria and may not be
reproduced without permission and acknowledgement.
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