I've always loved smoked fish, but never really like the loss of control by going over to the Russian deli, or getting the frozen smoked eel from Nordic House. So I headed over to Sun Fat on Mission, picked up some trout and some mackerel and decided to give it a go.
I found a "Smoker" device online for for my weber - it just segregates the coals over to one side and has access ports for pouring in more wood chips. It also has a water receptacle so that you can keep it moist in there and also it helps as a gauge
for the temperature.
Then I prepped the fish (damn bones!)
Put the fish in!
The ideal temp:
It should be done in a couple hours. Maybe less. I'll post again once we've had a chance to taste it! It'll be good with the champagne we're starting tonight with!
... dave
No comments:
Post a Comment