I own 2 of those smokers. They are AWESOME for the price. Good job with the fish, just a couple of tips. Keep the top vent wide open and dont use wood chips. Use wood chunks from MITRE 10 and dont soak them. They come in Manuka, Cherry, Maple, Hickory and much more. Place one or 2 chunks directly on the coals. I have smoked pork belly, ribs and chicken on that smoker. Enjoy!!!!
Nice one bro, keep the air vent wheel at the top open, it will help the air flow a better for heat. Also one full chimney will be plenty, saves on the coal use. I had one similar and drilled holes in the charcoal bowl and put a small round rack for coal to sit on for airflow and for the ash to drop out, if the ash builds up around the coals, they tend to cool down.
Cool video bro. Only need to wet the wood if your putting directly on the coals. Marinate fish with what ever (brown sugar and salt is most common) even non marinated fish is still yummy. I just wouldn’t use the water trey, makes the fish go a bit mushy. Smoking fish is great fun ant there is countless ways to do it
Awesome advice, now that I think about it that's why it came out more steam then smoke. would be good to add water for some dry meat like turkey, but fish yes I shouldn't add any water. cheers mate.
Brine is also a good option for your fish. Fish heads would be good. You could try taking the lid off your box with the saw dust and you will probably get more smoke. It looked very good. Lots of fun and endless option and uses. Smoked Garlic etc. 😎
I appreciate that this is an old post but. Are some of you guys SMOKING or COOKING? As soon as you start talking about marinades and especially ones with acid (lemon juice) and especially lengthy marinading times etc then you are actually cooking the fish. The lemon actually starts the cooking process. To smoke, just add dry seasoning and let the smoker and your flavoured/flavored wood chunks/chips do their thing. Smoking is a dry preserving/cooking method not wet.
Gday mate, I have bought the same smoker, I’ve found it doesn’t have the air flow to maintain a coal bed (I use charcoal) for a sustained 200f for more than an hour. And it can’t reach higher temps than 200f without having a fan on with the door open. But that blows ash around. When I drill some holes in the base on the next cook I’ll let you know! Thanks for the video
Wen I smoke fish I make a Marinate up that is drown sugar golden sugar and lemon and something add a little bit of water to make it a little runny then I put fish into big bowl put marinade over it and leave it for a night
@@rickrimpson2893 yes I have cook pork in there, took a long time because the heat was not strong. I try cooking a whole leg of pork but it's to thick. Should be ok if you slice it into thin piece
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I own 2 of those smokers. They are AWESOME for the price. Good job with the fish, just a couple of tips. Keep the top vent wide open and dont use wood chips. Use wood chunks from MITRE 10 and dont soak them. They come in Manuka, Cherry, Maple, Hickory and much more. Place one or 2 chunks directly on the coals. I have smoked pork belly, ribs and chicken on that smoker. Enjoy!!!!
Thanks for the tip
Haha love your honesty I would have edited out the wetting the wood chips haha love ya vids bro
🤣got to keep it real. cheers mate
Nice one bro, keep the air vent wheel at the top open, it will help the air flow a better for heat. Also one full chimney will be plenty, saves on the coal use. I had one similar and drilled holes in the charcoal bowl and put a small round rack for coal to sit on for airflow and for the ash to drop out, if the ash builds up around the coals, they tend to cool down.
awesome tip. thanks a lot.
Awesome job bro. I did ribs on mine yesterday and made a few mistakes too - all part of learning man. It's such a fun way to cook
Thanks bro. It's a different flavor when it comes to smoking.
Cool video bro. Only need to wet the wood if your putting directly on the coals. Marinate fish with what ever (brown sugar and salt is most common) even non marinated fish is still yummy. I just wouldn’t use the water trey, makes the fish go a bit mushy. Smoking fish is great fun ant there is countless ways to do it
Awesome advice, now that I think about it that's why it came out more steam then smoke. would be good to add water for some dry meat like turkey, but fish yes I shouldn't add any water. cheers mate.
Brine is also a good option for your fish. Fish heads would be good. You could try taking the lid off your box with the saw dust and you will probably get more smoke. It looked very good. Lots of fun and endless option and uses. Smoked Garlic etc. 😎
What is Blind? garlic is a good option for marinating.
@@selfreliancelife9133 Brine sorry. Needed my glasses
@@brendannz5588 I see😂
Good on you for having a go!
Thanks. Have mastered it now.
I appreciate that this is an old post but. Are some of you guys SMOKING or COOKING? As soon as you start talking about marinades and especially ones with acid (lemon juice) and especially lengthy marinading times etc then you are actually cooking the fish. The lemon actually starts the cooking process. To smoke, just add dry seasoning and let the smoker and your flavoured/flavored wood chunks/chips do their thing. Smoking is a dry preserving/cooking method not wet.
Yup I have improved a lot since then. My smoking is very addictive now
Use the hardwood charcoal, those briquettes are rubbish and burn to quick. The hardwood charcoal heats for longer and hotter.
Thanks for the tip
Looks good bro.
had a pretty good dinner, so full. thanks
Gday mate, I have bought the same smoker, I’ve found it doesn’t have the air flow to maintain a coal bed (I use charcoal) for a sustained 200f for more than an hour. And it can’t reach higher temps than 200f without having a fan on with the door open. But that blows ash around. When I drill some holes in the base on the next cook I’ll let you know! Thanks for the video
Yeah I noticed that, cooking fish is fine, but when I try cooking pork it didn't have the heat to do the job.
How did the holes go for more airflow?
Wen I smoke fish I make a Marinate up that is drown sugar golden sugar and lemon and something add a little bit of water to make it a little runny then I put fish into big bowl put marinade over it and leave it for a night
I only marinated for 30 minute and that video and that didn't do much. yeah I should marinate it for longer.
Yummy 😋
it was a good dinner, so full from it to. cheers
less heat beeds to and need salt on the fish to
thanks for the tip
Just wondering if you left the top vent closed the whole time ?
If you did have you also tried it with the vent open?
got it sorted in the end. became a expert after a while. its a great product. cheers
Are you able to cook pork and what not now?
@@rickrimpson2893 yes I have cook pork in there, took a long time because the heat was not strong. I try cooking a whole leg of pork but it's to thick. Should be ok if you slice it into thin piece
Your skills, DIY one, too easy! And last longer
A quick trip to the recycling centre etc.👍44Gal ugly drum smokers etc
@@brendannz5588 yeh been thinking of doing a file cabinet smoker, but this smoker looks nice, pretty little thing.
More toys 🧸 brother 👍 😂
not a toy, a essential cooking item. gonna buy a roaster when I get a pig to. we need to get GC on to your place and do a big hunt.
Brown sugar marmite mmm
Marmite? is that a real thing ? yeh on bread but on fish? 🤔😂 might try it on one fish.
You never brined the fish for 8 hrs before you smoked them ??
No flavour