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    Posted: 18 Mar 2013 at 7:21pm
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have some albacore here and i want to try out my new gasmate smoker, its a standup cupboard style one with door, i wouldnt know where to start realy.. i have salted and brownsugerd, but ive only ever used the conventional s/s box smoker, id like to know time temps and tips pllleeeaaassee!
 
cheers zac
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Post Options Post Options   Likes (0) Likes(0)   Quote Davo Quote  Post ReplyReply Direct Link To This Post Posted: 18 Mar 2013 at 7:22pm
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Talk to Fissure or Uncle Jake. Both are albert smokin legends in my book
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Post Options Post Options   Likes (0) Likes(0)   Quote dirtyharry Quote  Post ReplyReply Direct Link To This Post Posted: 18 Mar 2013 at 7:28pm
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Try this thread http://www.fishing.net.nz/asp_forums/topic48952.html
I waste most of my money on fishing tackle. The rest I invest in women and booze.
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Post Options Post Options   Likes (0) Likes(0)   Quote ELEVAR Quote  Post ReplyReply Direct Link To This Post Posted: 18 Mar 2013 at 7:40pm
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thanks guys i looked thru that before, it doesnt really give me timesand temps for my type tho
 
zac
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Post Options Post Options   Likes (0) Likes(0)   Quote Catchelot Quote  Post ReplyReply Direct Link To This Post Posted: 18 Mar 2013 at 7:59pm
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Originally posted by ANGLER MANAGMENT ANGLER MANAGMENT wrote:

have some albacore here and i want to try out my new gasmate smoker, its a standup cupboard style one with door, i wouldnt know where to start realy.. i have salted and brownsugerd, but ive only ever used the conventional s/s box smoker, id like to know time temps and tips pllleeeaaassee!
 
cheers zac
 
Just do it slowly, not sure of your gasmate, same as conventional box...all done slowly on lowest heat...
"The sea, once it casts its spell, holds one in its net of wonder forever." - Jacques Cousteau
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AM, I've done two lots in the last few weeks in my Bradley. One was refrigerated for over 24hrs before smoking, and the other, just 3hrs after capture, due to time constraints. By far, the best was the one that had been chilled in the fridge.
I use a mixture of lemon juice and brown sugar, with master foods lime and chilli flake mix sprinkled on top. I put mine in the smoker for at least 2.5hrs on a low temp using pacific blend wood biscuits
When finished its, Devine both hot fresh out of the smoker, or cold.......
Good luck..
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Post Options Post Options   Likes (0) Likes(0)   Quote ELEVAR Quote  Post ReplyReply Direct Link To This Post Posted: 19 Mar 2013 at 5:15pm
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cheers guys shes puffing away now... we shall see
 
zac
 
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Post Options Post Options   Likes (0) Likes(0)   Quote Catchelot Quote  Post ReplyReply Direct Link To This Post Posted: 19 Mar 2013 at 5:20pm
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Explain your method bro and how much and how large are the pieces...don't over cook it.
"The sea, once it casts its spell, holds one in its net of wonder forever." - Jacques Cousteau
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Post Options Post Options   Likes (0) Likes(0)   Quote ELEVAR Quote  Post ReplyReply Direct Link To This Post Posted: 19 Mar 2013 at 6:14pm
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its on at around 90 degerees, boned fillets, skin on chunks 100-150mm long 50mm thick, salted brown sug morrocan and lemon juice its been on since 4;50 ill pull them at 6 50, only one 6kg fish worth ish
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Post Options Post Options   Likes (0) Likes(0)   Quote Catchelot Quote  Post ReplyReply Direct Link To This Post Posted: 19 Mar 2013 at 6:19pm
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Cool...don't forget the picsWink
"The sea, once it casts its spell, holds one in its net of wonder forever." - Jacques Cousteau
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Post Options Post Options   Likes (0) Likes(0)   Quote Tipper Quote  Post ReplyReply Direct Link To This Post Posted: 19 Mar 2013 at 6:53pm
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keep it under 90 degrees, and the moisture will stay in there for as long as you can leave them in the smoker
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Post Options Post Options   Likes (0) Likes(0)   Quote Moggy Quote  Post ReplyReply Direct Link To This Post Posted: 19 Mar 2013 at 7:10pm
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cold smoke them under 32 deg is best, can do in bradley if you use only smoke side and place a water bath in bottom full of ice which you change for cold stuff as soon as temp starts creeping up - bradley seeme to want to stay above 45 degC.
smoke for 6 to 10 hours and its mint.
Do salmon same way.
People who say it cannot be done should not interrupt those who are doing it!
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Post Options Post Options   Likes (0) Likes(0)   Quote Catchelot Quote  Post ReplyReply Direct Link To This Post Posted: 19 Mar 2013 at 7:12pm
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Originally posted by Moggy Moggy wrote:

cold smoke them under 32 deg is best, can do in bradley if you use only smoke side and place a water bath in bottom full of ice which you change for cold stuff as soon as temp starts creeping up - bradley seeme to want to stay above 45 degC.
smoke for 6 to 10 hours and its mint.
Do salmon same way.
 
Crikey we bow low to the Master...you been on Master Chef there Moggy?ClapClap
"The sea, once it casts its spell, holds one in its net of wonder forever." - Jacques Cousteau
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Post Options Post Options   Likes (0) Likes(0)   Quote ELEVAR Quote  Post ReplyReply Direct Link To This Post Posted: 19 Mar 2013 at 10:33pm
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ice is a good idea! mine turnd out ok, but over done, abit dry.. bummer, great falvor all the same
 
zac
 
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Post Options Post Options   Likes (0) Likes(0)   Quote Moggy Quote  Post ReplyReply Direct Link To This Post Posted: 19 Mar 2013 at 10:43pm
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Originally posted by Catchelot Catchelot wrote:

Originally posted by Moggy Moggy wrote:

cold smoke them under 32 deg is best, can do in bradley if you use only smoke side and place a water bath in bottom full of ice which you change for cold stuff as soon as temp starts creeping up - bradley seeme to want to stay above 45 degC.
smoke for 6 to 10 hours and its mint.
Do salmon same way.
 
Crikey we bow low to the Master...you been on Master Chef there Moggy?ClapClap


Nah mate, not enough bright competition!Wink!

but it does work fine and keeps the fish nice and moist, as someone on the forum knows when they were party to consuming the last of my cold smoked salmon done same way!
names withheldLOL
People who say it cannot be done should not interrupt those who are doing it!
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