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Which turps to use for smoke fish - Grilling

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I had a turps five years ago, and a vasectomy 30 years ago. Could I impregnate someone if I had the vas reversed and harvested the seed, and had it injected into them by-if FERTILIZATION?


Turps is the abbreviation for turpentine substitute?

Doctors doing vasectomy stopped putting clamps or ties on the tubes due to pregnancies, so doctors routinely removed 1 inch of tube and tied them off. The makes reversal tricky. Best idea is to save the trouble and harvest seed from your testes direct.

Go talk to a doctor.

Nov 21, 2016 | Cars & Trucks

1 Answer

Need a manual for a Mako fish smoker


I'm not quite sure what you mean by a Mako fish smoker since all smokers work pretty much the same way. However if you are asking "HOW" to smoke fish, these links might help:

http://bbq.about.com/cs/fish/a/aa030400a.htm (A Complete Guide to Smoking Fish)
OR
http://www.uaf.edu/files/ces/publications-db/catalog/hec/FNH-00325.pdf (Smoking Fish at Home)

Jul 12, 2014 | Grilling

1 Answer

5 houses, 5 different colors, 5 nationalities, 5 beverages, 5 pets, 5 cigars


/////////////////////////////??????????????????
Get a life, get a blog.

Mar 20, 2014 | Creative Teaching Press Math Logic and...

1 Answer

Evinrude boat motor smokes


all 2 cycle botor motors smoke they have to when they burn oil mixture. possible yours has too much oil in the mix. if it is old then they smoked worst than the newer leaner mixture ones do .

Aug 16, 2013 | Boating

1 Answer

Need instructins for deluxe smoker


I'm answering this specifically for the Australian-made Wild Country deluxe smoker which comes with two spirit burner trays. i.e. NOT with gas fittings, thermometers, or anything else.

I too have one, and it was also missing any instructions.

I suggest the following:
1. Preparation of fish for smoking.
* scale the fish as required
* either fillet or split fish, along dorsal line and clean (skin on, head and tail removed)
* make sure it is dry, e.g. using paper towels
* spinkle liberally with mix of salt, sugar and oil or fat
* refridgerate until ready

2. Assembly for of deluxe smoker for use.
* fill the main tray with two handfulls of sawdust/wood chips for smoking to depth of a few millimeters.
* place the (flat) drip tray on top of the sawdust, feet down
* place the larger of the two racks on the drip tray
* place the first fillet on this, skin down
* balance the 2nd rack on top of the first
* place the second fillet on this one, again skin down
* put the lid on the main tray

3. Smoking:
* prepare the burners, by mostly filling them with white spirits or methylated spirits, and positioning inside the rectangular black burner stand.
* light the burners
* put the closed smoker containing fish on top of the burners
* check fish is cooked through after about 15 minutes
* leave it while the fuel burns out (might take 15-20 minutes - you can also leave it there closed until it cools down)
* carefully remove smoking racks with fish

(PS. Or cheat like I do by simply placing the whole smoker on top of a gas BBQ and don't bother with the spirit burners)

Mar 31, 2012 | Grilling

1 Answer

We want to smoke fish but lost the manuel for correct temp. can you help


Depending on what type of fish you want to smoke and the thickness, determines the temperature and time required. For most fish, 15 to 17 minutes at 200 -225 degrees F, will do. If it's really thick filet or whole fish, add about 3 to 5 minutes to it. Remember, the fish will continue to cook for about 3 to 5 minutes after it's removed from the smoker. So, time it accordingly.

Hope this helped you. Enjoy your smoked fish!

Jun 18, 2011 | Grilling

1 Answer

Are you supposed to put water in the water bowl every time you smoke meat?


Not necessarily. It depends on what you're smoking. Some meats require moisture or they will dry out. Pork is one that quickly comes to mind, as does white meat fish. However, something like beef jerky, no you do not need water. And then, there are times you can add flavor to meat by using a dark beer instead of water Really good for smoking Baby Back Ribs.. The beer should be at room temperature before using.

There are some great websites that great smoking recipes. Just do a Google search for smoking meat, pork fish, etc. Or search for "How to use a smoker."

Hope this helps you come up with some great smoke food.

May 07, 2011 | Masterbuilt 20070106 Electric Smoker

2 Answers

Bought little chief model 20 smoker don't know how to use it...


The Little Chief smoker, manufactured by Smokehouse, is available in front-loading and top-loading styles. Both models are electric, depending on a 250 W electric heating element to supply the heat. The smokers can accommodate a maximum of 25 lb. of meat or fish. These smokers are for outdoor use only, and plug into a 120 V AC electrical outlet.

  1. Brining
    • For extra flavor, treat your meat, poultry or fish to a brine bath before smoking. Use 1 cup of kosher salt for each gallon of water. Consider adding molasses, spices or even a pureed jalapeno pepper or two into the brine solution. Leave thicker pieces of meat in the brine solution overnight. Fish only need to be soaked in brine for around four hours.

    Wood Chips
    • Mesquite and hickory are probably the two most widely used woods for smoking, but apple and pecan wood can give your smoked foods another tasty dimension. As with anything else, experiment to create your own favorites.

      Smoker wood is sold either as chips or chunks. Use large chunks to smoke thicker pieces of meat; the chips will be spent before they have thoroughly smoked the meat. You can continually replenish the chips, perhaps every half hour, for as long as you wish to smoke the food, but the job can be tedious with a large roast that takes hours to smoke.

      Smoke the wood well before it is introduced to the heat. Chips will be completely soaked in a half hour, but chunks of wood will require an overnight soaking before use.

    Smoking
    • When your meat is thoroughly brined, and the wood soaked, carefully lay out the meat on the smoking racks. Make sure that there is some space between each piece. Place fish on the rack with the skin-side down. Drain your wood and place it into the smoker on top of the heating element. Use the small pot that is provided to keep moisture or collect juices. Place the racks into the smoker and close up the box. Plug in the electrical cord and within about 10 minutes, you should see smoke gently trickling out from the smoker's vents. The thicker the food inside the smoker, the longer the process will take.

    Mar 18, 2011 | Luhr Jensen Little Chief 9800

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