Who's out there?

Ceri · **Posted:** Tue May 19, 2009 6:03 am

all_thumbs09 wrote:

if you add more fuel to your fire, do so gently so as not to coat your meat with ash.

Noted, good tip; thank you.

If two or three hours is all that's required for fish (which is what I shall start with) then I'm imagining I can get a nice fire going as usual, and when I've a good bed of glowing ashes then just lay my applewood logs on that, pop the fish in the top and stand back to see what happens...?

An occasional peek in the lid to see how things are going - is that allowable?

The Missus is very excited by all this talk too. And we have a couple of very fine fish suppliers nearby - it's all coming together!

Cheers - C

all_thumbs09 · **Posted:** Tue May 19, 2009 6:12 am

Ceri wrote:

all_thumbs09 wrote:

if you add more fuel to your fire, do so gently so as not to coat your meat with ash.

Noted, good tip; thank you.

If two or three hours is all that's required for fish (which is what I shall start with) then I'm imagining I can get a nice fire going as usual, and when I've a good bed of glowing ashes then just lay my applewood logs on that, pop the fish in the top and stand back to see what happens...?

You got it Ceri! dont forget to soak the applewood bits though so they smolder properly.

An occasional peek in the lid to see how things are going - is that allowable?

I dont advise this, but it will take several attempts before you get the size vs time ratio down. So peeking your first few attempts is likely unavoidable.

The Missus is very excited by all this talk too. And we have a couple of very fine fish suppliers nearby - it's all coming together!

Cheers - C

Dont forget the tin of water (wine, apple cider, or just whatever moves you)

all_thumbs09 · **Posted:** Tue May 19, 2009 6:36 am

BigJay wrote:

Ceri wrote:

BigJay wrote:

I've noticed that the chimney has a second port with a handled cover.

No, that handle is for access to sweep the chimney. That shiny steel tube is the bottom of a metal sheath that lines the chimney all the way to the top. Makes it very quick and easy for our Chimney Sweep to clean the thing - not very Mary Poppins, though...

(You remember what the Jesuits say: "Give me a child at seven - I'll give you a clean chimney at quarter past.")

I remember my grandparents started with an open fire in that position which never drew very well and filled the room with smoke. This was the second or even third woodburner they tried in this position. It is a very simple and basic traditional Norwegian design - but those folks know about stuff and it works perfectly fine, within it's parameters.

Along with the Scots the Norwegians are one of the great fish smoking nations, so I'm hoping to discover this burner works well for that too.

If not, there's all kinds of modern gizmos folks seem use nowadays. Appears to be a big resurgence of interest in smoking, hereabouts anyhow: I quite often see guys fishing on the beach with little portable smokers at their side. From sea to smoked kippers (or whatever) in no time...

What larks.

Cheers - C

Still, Ceri, you might consider that cap as a way to regulate or restrict chimney draw. Im constantly jiggering my air vent and flough. Also, you mentioned that lifting that steel smokebox lid could be problematic. If that were my smoker, I'd figure out how to access that smokebox during the process. You will want to check the meats routinely to ensure uniform cooking and smoke covering. If there is an area to bungle the project, its related to excessive temperature near the heat source. I've burned meats, especially high sugar cured meats, by ignoring those next to the heat.

Looking forward to hearing all about it.

Given the size of Ceris' smoker I dont think proximity to the heat source will be that big of a deal. Also, its pretty tough to scorch sugar in > 200 degree temps (again, this depends on proximity to heat source. Direct contact between sugar and flame can ruin a piece of meat in seconds). Now hot spots may be an issue as every unit has its own quirks. But, thats pretty much up to Ceri to experiment with. If I may add, Technique is relative to the individual, just because I dont peek in my smoker doesnt mean that you cant

cvilleira · **Posted:** Tue May 19, 2009 3:21 pm

What a day, interesting to be sure. I hope everyone is having a good one as I always do. Going to read through the forum and eat some dinner as I do.

gridlok · **Posted:** Tue May 19, 2009 5:02 pm

I'm actually going to barbeque some sockeye (salmon) in a couple of hours. Just brown sugar (demerarra is best), and coarse salt and a little black pepper. Lay fillets skin side down on top of tinfoil, add a little soaked alder on the mini-barbeque (turned down low after the wood chips get smokin'). 6 or 7 minutes et voila! The best salmon in the world (IMO), a little smoked. Niiiice!!!! :lol:

Gridlok

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