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Thread: show us your smoker

  1. #16
    Member ROKTOY's Avatar
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    Quote Originally Posted by veitnamcam View Post
    Could be a goer,whats the deal?
    Come have a look at it if you like, free to a good home. I'll PM you
    veitnamcam, Beaker and Steve123 like this.

  2. #17
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    Quote Originally Posted by veitnamcam View Post
    Bit of a bump on this thread.
    I need a decent hot smoker and a cold smokerer....which I will probably make myself. @mikee what did I cock up on yours/what would you change?.....Hardly remember how it was now but I am thinking an adjustable vent in the lid would be good?
    For cold smoke I am thinking some kind of cabinet/cupboard type thing?
    Cold smokeing for fish is abit of a sticky subject
    A true cold smoke takes days these people that say they cold smoke fish and it only takes 4 or 5 hours they are smokeing at arround 65-75c which is warm hot enough to cook fish over that time same as the stuff you buy in the fish shop ...meat of any type needs to reach certain temperature to be safe to eat or some can be dryed void of all moisture
    (Cold smoked or sun dryed)
    Check this out @veitnamcam
    Simple to build something like this but watch the hole vid as its in my opinion the best way to smoke fish
    This is exactly how i smoke my fish
    My smoker is different but temperatures and Brime and Method is the same
    https://youtu.be/WZIpfpJnj78
    veitnamcam and longrange308 like this.

  3. #18
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    mine is a commercially made one based on a big galv toolbox stood on its end , with a stove element in the base with auger feed for sawdust.

    Also have adapted a Smokai cold smoker to fit on as well to give me hot and cold smoke in the same unit.

    I sits on a trolley in the shed and I wheel it outside to use as and when.
    veitnamcam likes this.
    Cats have nine lives-which makes them ideal for experimentation...

  4. #19
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    Here's mine, its out of action at the moment as we are in between houses so its in storage at the folks house.

    Home made out of western red cedar from the mill and some oven trays from the junk shop. Had a ball making it.

    UFO cold smoke generator bolts through the side and boom she's running. No heat but it is a long process 12 to 18 hrs or so!!

    Brining the fish is the key. Heaps of good recipes on the nizzel but basically need enough salt in h2o to float a potato. Sea water is not salty enough. Can add soy sauce herbs and spices to taste.

    Put in fridge over night at least then be sure to dry before smoking, very important.

    End result bloody tasty. Have only done fish in it but my mate keeps talking about borrowing it and doing some ham

    Sent from my SM-G950F using Tapatalk

  5. #20
    Almost literate. veitnamcam's Avatar
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    Quote Originally Posted by kukuwai View Post
    Here's mine, its out of action at the moment as we are in between houses so its in storage at the folks house.

    Home made out of western red cedar from the mill and some oven trays from the junk shop. Had a ball making it.

    UFO cold smoke generator bolts through the side and boom she's running. No heat but it is a long process 12 to 18 hrs or so!!

    Brining the fish is the key. Heaps of good recipes on the nizzel but basically need enough salt in h2o to float a potato. Sea water is not salty enough. Can add soy sauce herbs and spices to taste.

    Put in fridge over night at least then be sure to dry before smoking, very important.

    End result bloody tasty. Have only done fish in it but my mate keeps talking about borrowing it and doing some ham

    Sent from my SM-G950F using Tapatalk
    Yea I like that a lot.
    Beaker and kukuwai like this.
    Rule 3: Load a firearm only when ready to fire

    Chicken Intolerant.

  6. #21
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    Name:  94B653D6-A5D1-42F2-993B-527F74C35E43.jpeg
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    Smoked kahawai fresh out of the new smoker today 4 hours cold smoke followed by 5 hours warm/hot smoke
    veitnamcam likes this.

  7. #22
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    Quote Originally Posted by kukuwai View Post
    Here's mine, its out of action at the moment as we are in between houses so its in storage at the folks house.

    Home made out of western red cedar from the mill and some oven trays from the junk shop. Had a ball making it.

    UFO cold smoke generator bolts through the side and boom she's running. No heat but it is a long process 12 to 18 hrs or so!!

    Brining the fish is the key. Heaps of good recipes on the nizzel but basically need enough salt in h2o to float a potato. Sea water is not salty enough. Can add soy sauce herbs and spices to taste.

    Put in fridge over night at least then be sure to dry before smoking, very important.

    End result bloody tasty. Have only done fish in it but my mate keeps talking about borrowing it and doing some ham

    Sent from my SM-G950F using Tapatalk
    Wouldnít be hard to add a little heat to that ether
    A little cast iron gas ring from mitre10 with a small hole in the side to run the gas hose through
    Or a single element electronic bench top stove
    You donít need alot of heat but itís handy and safer to have some
    120c will cook chicken over a few hours 70c is sweet for fish
    kukuwai likes this.

  8. #23
    Almost literate. veitnamcam's Avatar
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    Quote Originally Posted by veitnamcam View Post
    Yea I like that a lot.
    Also I happen to know a joiner
    kokako likes this.
    Rule 3: Load a firearm only when ready to fire

    Chicken Intolerant.

  9. #24
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    Quote Originally Posted by veitnamcam View Post
    Also I happen to know a joiner
    Pretty easy build
    If you can’t afford or don’t have a smoke generator you can just put a pot full of sawdust ontop of a gas or electric element in the bottom
    The nack is getting the heat right so it smokes but doesn’t burst into flames
    My mate has one of these https://www.dicksmith.co.nz/dn/buy/m...xoCb3kQAvD_BwE in his for heat in his
    And has a home made smoke generator
    His smoker is very similar to @kukuwai ‘s

    I used a single burner gas ring in my wine barrel
    I have gone to a double burner in the big boy
    Just to help heat it gets abit form the fire but needs a bit more at times
    Like this
    https://www.trademe.co.nz/sports/cam...1636026861.htm

  10. #25
    Almost literate. veitnamcam's Avatar
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    Quote Originally Posted by rambo-6mmrem View Post
    Pretty easy build
    If you can’t afford or don’t have a smoke generator you can just put a pot full of sawdust ontop of a gas or electric element in the bottom
    The nack is getting the heat right so it smokes but doesn’t burst into flames
    My mate has one of these https://www.dicksmith.co.nz/dn/buy/m...xoCb3kQAvD_BwE in his for heat in his
    And has a home made smoke generator
    His smoker is very similar to @kukuwai ‘s

    I used a single burner gas ring in my wine barrel
    I have gone to a double burner in the big boy
    Just to help heat it gets abit form the fire but needs a bit more at times
    Like this
    https://www.trademe.co.nz/sports/cam...1636026861.htm
    Yea I could build one but I just dont like working with wood, it smokes too much when cut with a grinder, Threads strip out far to easily and it is a shit of a stuff to weld.
    I intend to have a hot smoker using the bbq as heat source as per Mikees and a seperate cold smoker as per Kukuwais one tho maybe not quite as big as his,I am only a learner hunter gatherer at this stage.
    kukuwai likes this.
    Rule 3: Load a firearm only when ready to fire

    Chicken Intolerant.

  11. #26
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    just do it the cheats way like me cam and buy the smoker and build a house for it Name:  IMG_0592.JPG
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Size:  2.61 MBName:  IMG_0591.JPG
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Size:  2.34 MBName:  IMG_0625.JPG
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Size:  2.36 MB
    veitnamcam and Beaker like this.

  12. #27
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    upside down perfect

  13. #28
    Almost literate. veitnamcam's Avatar
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    Quote Originally Posted by stub View Post
    just do it the cheats way like me cam and buy the smoker and build a house for it Attachment 87824Attachment 87825Attachment 87826
    The idea does have merit but upside down houses are hard to come by.
    Rule 3: Load a firearm only when ready to fire

    Chicken Intolerant.

  14. #29
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    and the wife thinks her opinion of you is justified when she sees you staring at your upside down laptop.

  15. #30
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    kids got me one of the square tall ones from mitre 10 about $400 has 3 racks and hooks at the top.great for cooking a whole meal and with the water container in the bottom that you can keep topping up things don't dry out and also can take out the chip container to refill if more smoke wanted or if no smoke wanted. pork and chicken come out really nice and juicy haven't tried fish yet.

 

 

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