Good to see you guys in action! Basic smoking tip: A brine soak carries the flavour into most things you can smoke. The strength of the brine and amount of time soaked are variables to play with but if you get really good smoke flavour but too salty try a brine of a mix of salt and sugar. Maybe get Cal involved in your experiments. Chefs have clever palates! Power to you!!
That lobster looked nice and lush. You and Sam always deliver a good show. Something you can try with your chips is take 2parts wet, to 1 part dry and wrap them in foil. Poke a bunch of holes in it. Sometimes gives off a more even smoke👍🇨🇦
I've smoked shrimp, tiger prawns, oysters, clams and scallops. My goto for pork is maple mesquite blend but seafood is better with apple wood. If your wood is burning offf try soaking for a min hour and adjust as needed
Great fun as always, all the usual fish are great for smoking, I normally salt anything that is getting smoked for an hour or two in the fridge then wash it off & dry before smoking. See if you can catch one of the mullet & smoke that. It's surprising how good it tastes.
Wonder what smoked ormas would be like when the season starts back up Jay 🤔 something I'd love to see you smoke (cos I've done it myself and they are delicious) is smoked periwinkles 🐌🐌🐌 soooo good! 🤤
Love the smoker smash, I think the Smokebox was a good idea. I think it’s funny how to you It’s just such simple cooking, but you could sell that as gourmet food and make a lot of money.
I have a rotiserie on my bbq, and after heating up the smoker on the bars 20 mins, can get two med chickens, one duck three poussin etc. Mackerel smokes really well, either boned out, folded back and scored along the side, inside some dill/lime lemon juice, nothing to overpower this oily fish.
butterfly fish salt it and coat it with a bit of brown sugar you want a decent coating of brown sugar. let the fish dry out a little for maximum smokey goodness, (caution if you are allergic to bees or wasps, sit it on an oven tray in your oven to avoid bees and wasps attraction)
I’m grateful to learn that you’re not bound to one of cooking, it’s like you just need any form of a heat source and you’re good ,anyway, God bless and stay safe
Sam is working hard for the treasure. Great video, Jay. Do you pressure wash the pots at the end of the season to get all of the sea "muck" off? Interesting smoking concept, part steam/part smoke? Looked great.
In the summer we get sand fleas that will eat herring out of the bait bags in a few hours . We have to use skates , rays and fish heads to have it last . Salted menhaden works too . Do you have that problem with sand fleas ?
Hey smash! I’ve been getting into smoking recently. I would suggest wood chunks instead of chips. Also, no need to soak them, when you soak them it adds a bunch of steam. Also with that steam it’ll be hard to tell if your smoke is ‘clean’ or not. You don’t want white heavy smoke, that will add bitterness to your food. You want a clean, slightly blueish slightly grayish color. Rock on mate!
Ps. When smoking any food, get some Hickory wood chips, soak in water and drain off. Once the coals go white, put them on the top.... amazing results 👍
Brilliant video jay. Lovely to see Sam back. I like the fact your showing your mistakes and what to do next time. Looking forward to some new content ⭐️ hell yeah
Great video, I love smoking foods. One thing you may want to try, using fewer charcoal lumps, like half of what you used. That many charcoal chunks may heat the smoker up too high. I find when I smoke fish, that low and slow is better. I try to keep the smoker temp below 200 degrees F, it takes longer to cook things, but I like the end product. I smoke Wild Pacific Sockeye, and a thin 1/2 inch thick filet will take about 2 hours to finish. I also limit the amount of wood chips so the meat is not too smokey. cheers
another favourite of mine to make in a smoker is beef jerky, I have the smoker even cooler for that, about 150 degrees F. Thin slices of beef, about 1/4 inch thick, marinade in a ziploc bag with mild soy sauce and brown sugar for 24 hours in the fridge. Then low and slow in the smoker until fully dried. You can add other things to the marinade, but even if you only have mild soy sauce and brown sugar, it will be delicious
Awesome video as always Jay. 👌 Good to Sam again. What's he been doing to lose so much weight? Looking very good and healthy 👌 topnotch fellas keep it up.
I'm from newzealand we have a fish called a kahawai good eating but easy to catch so considered low teir but growing up my dad would smoke them and my mum would make smoked fish pie to this day it's still my fav food
Oh, that lobster looks so good on the open grill Jay you always make me hungry. How am I supposed to control my appetite when you show such delicious food my goodness kid I can see the baby now he’s going to eat very healthy. Love you kid. love you keep up the great content take care sweetie.❤❤
I had some makeral left in the fridge one time and my misses said when are you having these fish I said I will smoke them later on she said have you got big enough rizlas😂😂😂
When you smoke meat you actually are not looking for white smoke. Clear smoke is what you are going for. The white/grey smoke are the things burning off and will leave a bitter taste.
🥰💘🫶🏻💟💝💓💞💕❣️💖🖤💗💜✌🏻🤎😍💛🧡💚🩷💙👍🤍🩶❤️🔥🩵👋❤️😘🤗 I used to stay in a fishing village called burghead and used to get crabs fish of the fishing boat but never tried lobster and wish I could
Smoked prawns With barbecue sauce Great to see Sam back again
Another great video smash. It was great to see Sam!!💜😁
Hello Kitty, how are you doing today, hope you’re fine and safe from the COVID-19 virus??
SAM!!! Good to see you two hangin!
Hello Laurie, how are you doing today, hope you’re fine and safe from the COVID-19 virus??
Great to c Sam in the vlogs miss him when he’s mia. Great vlog as normal keep them coming xx
Hello Debbie, how are you doing today, hope you’re fine and safe from the COVID-19 virus??
Great adventure when sams around is my favorite
Sweeeeet! I've been waiting for this smoked lobster vid 😊😊🙌
Good to see you guys in action!
Basic smoking tip:
A brine soak carries the flavour into most things you can smoke. The strength of the brine and amount of time soaked are variables to play with but if you get really good smoke flavour but too salty try a brine of a mix of salt and sugar. Maybe get Cal involved in your experiments. Chefs have clever palates! Power to you!!
Was good to see Sam out with you today. That lobsters looks amazing.
Hello Jaymee, how are you doing today, hope you’re fine and safe from the COVID-19 virus??
Longlining is like the lottery great video again guys thanks for sharing...
Awe that looks great 😋 think I might buy a smoker now 👍🏴
Hello Colin, how are you doing today, hope you’re fine and safe from the COVID-19 virus??
Does Jack Sparrow know you're using his sword to cut your bait?😂😂good video from BIGMICK IN HULL
Hello Michael, how are you doing today, hope you’re fine and safe from the COVID-19 virus??
Great to see Sam out with you 👌💯
Nice one Sam how about smoking some of the Conger's that you catch smoked eel is supposed to be really good.
So good to see you Sam 👋🏼Thanks for the show guys❤❤❤
Hello Vikki, how are you doing today, hope you’re fine and safe from the COVID-19 virus??
That lobster looked nice and lush. You and Sam always deliver a good show. Something you can try with your chips is take 2parts wet, to 1 part dry and wrap them in foil. Poke a bunch of holes in it. Sometimes gives off a more even smoke👍🇨🇦
Loved the video. Great to see Sam again🙂
Nice fella 👊👊 that smoked lobster sounded and looked well nice 👍😊
Nice to see sam smash the.2 amigos
Hello Terry, how are you doing today, hope you’re fine and safe from the COVID-19 virus??
As always great content and great to see Sam again
I've smoked shrimp, tiger prawns, oysters, clams and scallops. My goto for pork is maple mesquite blend but seafood is better with apple wood. If your wood is burning offf try soaking for a min hour and adjust as needed
Great fun as always, all the usual fish are great for smoking, I normally salt anything that is getting smoked for an hour or two in the fridge then wash it off & dry before smoking. See if you can catch one of the mullet & smoke that. It's surprising how good it tastes.
Smoked mussels and cockles are good smash or smoked spider crab in past would be good also good to see sam again 🎣🎣🦞
The lobster looks Delicious!
I don't like much seafood but I enjoy going and seeing how you catch it. House bound and I'm going places with you 🎉🎉🎉
Hello Nancy, how are you doing today, hope you’re fine and safe from the COVID-19 virus??
Try bourbon and cherry wood chips. It tastes great with lobsters and crabs. But it's great to see you and Sam together again .
Smash you have to smoke Ormars !! Awesome awesome , NZ smoked Paua is awesome.
A lot of hauling mate. Great video !
Wonder what smoked ormas would be like when the season starts back up Jay 🤔 something I'd love to see you smoke (cos I've done it myself and they are delicious) is smoked periwinkles 🐌🐌🐌 soooo good! 🤤
Hello Caroline, how are you doing today, hope you’re fine and safe from the COVID-19 virus??
Great video! Try cracking the claws a bit after they're about halfway done cooking to let in the smoke.
Love the smoker smash, I think the Smokebox was a good idea.
I think it’s funny how to you It’s just such simple cooking, but you could sell that as gourmet food and make a lot of money.
I have a rotiserie on my bbq, and after heating up the smoker on the bars 20 mins, can get two med chickens, one duck three poussin etc. Mackerel smokes really well, either boned out, folded back and scored along the side, inside some dill/lime lemon juice, nothing to overpower this oily fish.
Great! Have fun!
butterfly fish salt it and coat it with a bit of brown sugar you want a decent coating of brown sugar. let the fish dry out a little for maximum smokey goodness, (caution if you are allergic to bees or wasps, sit it on an oven tray in your oven to avoid bees and wasps attraction)
I’m grateful to learn that you’re not bound to one of cooking, it’s like you just need any form of a heat source and you’re good ,anyway, God bless and stay safe
Hello Jenny, how are you doing today, hope you’re fine and safe from the COVID-19 virus??
Dang those pots look heavy af! Geez
Nice one guys. I bet that tasted great. Made my mouth water 😊🇬🇧
Sam is working hard for the treasure. Great video, Jay. Do you pressure wash the pots at the end of the season to get all of the sea "muck" off? Interesting smoking concept, part steam/part smoke? Looked great.
Boy, that 🦞 looks *GOOD* !
Bet the neighbours love that smoker
In the summer we get sand fleas that will eat herring out of the bait bags in a few hours . We have to use skates , rays and fish heads to have it last . Salted menhaden works too . Do you have that problem with sand fleas ?
Hey smash! I’ve been getting into smoking recently. I would suggest wood chunks instead of chips. Also, no need to soak them, when you soak them it adds a bunch of steam. Also with that steam it’ll be hard to tell if your smoke is ‘clean’ or not. You don’t want white heavy smoke, that will add bitterness to your food. You want a clean, slightly blueish slightly grayish color. Rock on mate!
Ps. When smoking any food, get some Hickory wood chips, soak in water and drain off. Once the coals go white, put them on the top.... amazing results 👍
Brilliant video jay. Lovely to see Sam back. I like the fact your showing your mistakes and what to do next time. Looking forward to some new content ⭐️ hell yeah
Thanks rach ! It’s a learning curve but a fun one haha was nice to have Sam on a mission again
Good one my mate...
Great video, I love smoking foods. One thing you may want to try, using fewer charcoal lumps, like half of what you used. That many charcoal chunks may heat the smoker up too high. I find when I smoke fish, that low and slow is better. I try to keep the smoker temp below 200 degrees F, it takes longer to cook things, but I like the end product. I smoke Wild Pacific Sockeye, and a thin 1/2 inch thick filet will take about 2 hours to finish. I also limit the amount of wood chips so the meat is not too smokey. cheers
another favourite of mine to make in a smoker is beef jerky, I have the smoker even cooler for that, about 150 degrees F. Thin slices of beef, about 1/4 inch thick, marinade in a ziploc bag with mild soy sauce and brown sugar for 24 hours in the fridge. Then low and slow in the smoker until fully dried. You can add other things to the marinade, but even if you only have mild soy sauce and brown sugar, it will be delicious
also, if beef goes on sale, making jerky is a great way to preserve it. smoked jerky cooked to dry can last for months.
Great video mate now I'm craving food lol
Sam! Was wondering how you were doing ...glad to see you guys out early morning.....
Hello Cali, how are you doing today, hope you’re fine and safe from the COVID-19 virus??
@@Trevorjennings679 I'm doing great !! Hope your well and thank you for your kind words
Smoked oysters are a well known delicacy.. Iv had them before and they were very tasty 😋👌🏻
Smoke some eels 👍
Hello Roxie, how are you doing today, hope you’re fine and safe from the COVID-19 virus??
Awesome video as always Jay. 👌 Good to Sam again. What's he been doing to lose so much weight? Looking very good and healthy 👌 topnotch fellas keep it up.
Hello Corey, how are you doing today, hope you’re fine and safe from the COVID-19 virus??
Hell yeah 👍
Smoked brown crab 🦀. Or smoked conger eel would be interesting.
Great vid
if you crack the claws you will get the smoke flavour in them then jay
I bought two for a barbecue, 60 quid , need to get back to Guernsey and forage lol nice vid
Smoked dover sole 🥰
Do you soak your wood chips before you put them over the coals?
What if you Crack the claws a bit before putting it on the smoker?
I worked in the Sussex Smokery and we cold and hot smoked
Sam has lost some timber ??.
I thought that,all the puppy fats gone lol
Hello Melissa, how are you doing today, hope you’re fine and safe from the COVID-19 virus??
Good to see Sam out again. He’s lost some weight and seemed different. Hope he’s ok.
Hi from Indy! Have you ever boated around the whole island?
Thank you Indy , yes iv been round the whole islands , takes a while lol
I'm from newzealand we have a fish called a kahawai good eating but easy to catch so considered low teir but growing up my dad would smoke them and my mum would make smoked fish pie to this day it's still my fav food
Oh, that lobster looks so good on the open grill Jay you always make me hungry. How am I supposed to control my appetite when you show such delicious food my goodness kid I can see the baby now he’s going to eat very healthy. Love you kid. love you keep up the great content take care sweetie.❤❤
The first time that I ever smoked some seafood, ... I got as high as the 7 seas!!
Can we come n camp (with a tent) in your garden n go fishing fer a few days? How much do you charge?
smoking them is the way forward i think looks well nice that jay / sam :)
should of had a cold beer with it tho :)
Nice!
Hell ya
Have you ever made a lobster curry with coconut milk?
U chould use some smoked lobster I imagine it would be amazing In a curry
😮
Sam been on a diet jay? Also you getting a winch fitted to the beast?
Maybe spider crab smokey???
maybe pre crack the claws for the smokey flavour to get in next time...
Time to bring the equipment in and give it a good pressure washing
When smoking anything make sure you close all vents
😅hell, yeah! No, oh yeah.
Hello Katrina, how are you doing today, hope you’re fine and safe from the COVID-19 virus??
Hey Sam!
Hello Cyrina, how are you doing today, hope you’re fine and safe from the COVID-19 virus??
lobster thermidor
Why are Lobsters so small in UK coastal waters?
Next time crack the claws before smoking, will allow the smoke to penetrate better
Sam has lost a load of weight
I had some makeral left in the fridge one time and my misses said when are you having these fish I said I will smoke them later on she said have you got big enough rizlas😂😂😂
Are you allowed to keep 2 lobsters per person, per day?
No 5 per person in guernsey
@SMASHFISHING Wow that's awesome. Think of all that lobster you get eat 😋.
@@andy24386 Hello Andy, how are you doing today, hope you’re fine and safe from the COVID-19 virus??
Would the claws not be better cracked before they were smoked,more chance of the smoke getting through to the meat 👍
Sorry I missed your videos but I have been very sick and in Intensive care unit.
Please do not apologize, you don’t owe me any apologies, I hope your health is getting better , thanks for watching
Sammy Boy
When you smoke meat you actually are not looking for white smoke. Clear smoke is what you are going for. The white/grey smoke are the things burning off and will leave a bitter taste.
Your hooks are sitting on the bottom giving crabs the chance to eat bait
Secure the line of hooks up three to four foot on your anchor lines
Nice to be first for once!
Dude... no one cares
I think your bay is fished out🙁
Sam the Clam🦪
Sam has lost alot of weight. Is he ok?
You got butter stains on your t-shirt.....may have to use vanish.
🦞👍
🥰💘🫶🏻💟💝💓💞💕❣️💖🖤💗💜✌🏻🤎😍💛🧡💚🩷💙👍🤍🩶❤️🔥🩵👋❤️😘🤗 I used to stay in a fishing village called burghead and used to get crabs fish of the fishing boat but never tried lobster and wish I could
Hello Joan, how are you doing today, hope you’re fine and safe from the COVID-19 virus??