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Re: Smoked Salmon - my best effort yet.

PostPosted: 27 Aug 2015, 19:50
by tightlines
Thanks Pete. I was overly impressed with the finished product. I'm going to make some dip now. Thanks again!

Re: Smoked Salmon - my best effort yet.

PostPosted: 28 Aug 2015, 07:36
by Digger
maverick wrote:
Digger wrote:Is that hot smoked or cold smoked Mav?

I've been storing up some Mullet to smoke here but haven't tried it in my wood oven yet.


3 hours at 60* Digger.



Thanks Mav,

Might be a challenge getting my wood oven that low for that time but I'll have a go.

Re: Smoked Salmon - my best effort yet.

PostPosted: 28 Aug 2015, 11:14
by maverick
Digger wrote:
maverick wrote:
Digger wrote:Is that hot smoked or cold smoked Mav?

I've been storing up some Mullet to smoke here but haven't tried it in my wood oven yet.


3 hours at 60* Digger.



Thanks Mav,

Might be a challenge getting my wood over that low for that time but I'll have a go.


heat beads

Re: Smoked Salmon - my best effort yet.

PostPosted: 28 Aug 2015, 14:40
by Digger
Sure, but my wood fired oven won't take beads. Thanks I'll work it out.

Re: Smoked Salmon - my best effort yet.

PostPosted: 28 Aug 2015, 21:42
by Luckyphil
I only have one of the small smokers fired by metho burners, but have done Salmon which turned out great and Bream which were even better.
Try smoked Mussels Mav, whenever we go away to the Gippy lakes I always put a dozen or so through the smoker, absolutely sensational. :yahoo: :yahoo: :yahoo:

Re: Smoked Salmon - my best effort yet.

PostPosted: 29 Aug 2015, 14:36
by maverick
Luckyphil wrote:I only have one of the small smokers fired by metho burners, but have done Salmon which turned out great and Bream which were even better.
Try smoked Mussels Mav, whenever we go away to the Gippy lakes I always put a dozen or so through the smoker, absolutely sensational. :yahoo: :yahoo: :yahoo:


Yeah, they would be nice. I have done calamari, squid, chickern breasts, bacon and cashews. All good if you like the smoked flavour. Need to try some of those big oysters next.