Thanks for all the help, ( and puns about lighting them). Look forward to
trying to preserve some if the time comes.
Jimi


Usually on our club outings, someone would bring a smoker. The best tasting
was the ones smoked over apple wood and rubbed with butter and then rubbed
with brown sugar. Makes my mouth water just thinking about them.

Can't stand trout any other way.

Alan Di Somma
Phoenix, AZ.


I've learned...
That the easiest way for me to grow as a person is to surround myself with
people smarter than I am.
----- Original Message -----
From: "Steve Brettell" <[EMAIL PROTECTED]>
To: <[EMAIL PROTECTED]>
Sent: Sunday, July 27, 2003 4:45 AM
Subject: Re: [VFB] Smoking Fish ???


> ---Any fish can be smoked, and most of them are good.  Smoked trout is
real good.  So is smoked eel.
>
> You can buy a stove top smoker for small quantities of meat, including
fish, or you can make your own, if you have good ventilation.  Smoking a
small quantity of fish is quick and easy.
>
> Use a pot with a tight fitting lid that you don't plan to use for anything
else.  Stainless steel or cast iron is best.  get some heavy duty aluminum
foil and double layer it, and make a bowl about 8 inches in diameter and put
it in the bottom of the pot.  Put wood chips of whatever flavor you like in
the aluminum foil bowl
> Place a steamer rack of some sort in the pot over the wood chips.
> Put the meat on the steamer rack.  Close up the pot tight, and turn on the
stove.  after afew minutes the wood will start to smoke.  Turn down the heat
to the point that it keeps the wood burning without flame.
>
> Open the thing outside.  There will be a lot of smoke inside.  Check for
done-ness  see if you need more wood.
>
> The set up you buy has complete instructions.
>
> You can see one of the stove top units at:
> http://store.allseasonsmall.com/pd_stove.cfm
>
> Steve,
> In Maryland
>
>
>
>
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