Bought a fish smoker for $49 last month.
So far have cooked two Brown Trout and a Snapper fillet.
Used the same technique for both:
Soaked in a brine (500ml water, 1.5 tblsp brown sugar, 2 tblsp salt) for 1 hour.
Then seasoned with lemon juice, salt, pepper, garlic and dill.
Then onto the bottom rack of the smoker (containing half a handful of Iron Bark sawdust on tin foil) and placed over the metho burner.
Put the lid on and come back in 15 mins, remove smoker from metho burner for another 5 minutes.
Open the lid, and...
Cheers.
