Smoking Recipes?

[Mordy]

Looking for smoking Marinade recipes and techniques.
Smokin a bit at Mordy at the moment.

I was given a recipe from one of my Trout mates.
! measure of plain salt
1 measure of Brown sugar
add a small amount of fluid, Port, rum, or what ever till you get a paste (toothpaste consitency)
Coat fish in and out, wrap in glad wrap leave in the fridge for 24 hours
wash off marinate, allow to dry , then he would lightly coat the fish with olive oil to get a dark skin , and easier to peel off
Smoke for 20 minutes ( or how ever long it takes to smoke all the sawdust)
I usually use 2.5-3 lids of the metho burner of metho and that seems to burn the chips nicely.
Tried it on a Salmon I caught at Purrumbete and also tried it a couple of chicken fillets, worked well.

However I found this brew a bit salty for my taste and have a few pinkies in the fridge at the moment with a 1part salt to 3 parts Brown sugar.

Also planning to mulch some of my apple tree prunings.
I was thinking Eucky mulch which is a fine eucalptus mulch might be worth a try too $7.00 a huge bag.
I read some where that as long as the wood doesn't contain resin it ""Should""??? be fine.
Bring on those recipes
Tony

[Mordy]

Come on guys!!!
Fess up you couldn't possiblely be out in this weather!!
Just solved my saw dust issue got an old fruit tree layed some tarp down and pulled out the power planner
3minutes later Half a bag of plum chips
Snapper is off the burner, looks like dinner ( salt reduced ) I washed one prior to leaving it in the fridge to dry anf the other I left the Marinade
(what was left to just drain off it.)
Tony

[herbie]

Hi mate, i just use salt and brown sugar as you mentioned. I like it simple. The only difference is that i butterfly the fish and open it up in order to maximise flesh exposure to the smoke.

[Mordy]

Thanks Brendon
I usually use a few toothpicks to open up the cavity ( the fishes that is ) tends to dry that area out rather than remaining closed and moist.

The girls have just got home and into it. The 1salt to 3 Brown sugar seems to be doing the thing.
didn't find much difference to the pre washed model and the wshed one
all good so far (hope there is some left for dinner
Tony
Better go and catch some more fush