Fish Smokers

Fish smokers are brilliant for cooking and smoking your catch when the fish is at its freshest, straight out of the water.

Fish smokers are lightweight, portable and most importantly easy-to-use. Simply fill the burners with methylated spirits, add smoking sawdust to the smoker, lay your fish on the grills and let it smoke. Pack up and clean up is a breeze with our available range of stainless steel fish smokers.

If you're a keen fisherman, then you'll know the importance of cooking and smoking your fish as soon as possible after catching it. Fish smokers are the perfect way to do this, and they come in all shapes and sizes. In this article, we'll take a look at what fish smokers are, how they work, and some of the benefits of using one. We'll also show you where you can buy fish smokers in Australia so that you can get started with yours today!

Fish smokers are devices that are used to cook and smoke fish. They work by slowly cooking the fish over low heat, infusing it with flavour as it smokes. This process can take several hours, but the results are worth it! The fish will be cooked to perfection and have a delicious smoky flavour that you'll love.

As any fish smoker knows, there are two main methods of smoking fish: cold smoking and hot smoking. Each method has its own advantages and disadvantages. Cold smoking is typically used for fish with high-fat content, such as salmon and trout. The low temperature preserves the fish oils, which results in a richer flavour. However, it also takes longer to smoke fish using this method. Hot smoking, on the other hand, is ideal for leaner fish such as cod and bass. The high temperature cooks the fish more quickly, but it can also make the flesh tougher. Ultimately, the best method for smoking fish depends on the type of fish being used. For fatty fish like salmon, cold smoking is the best option. For leaner fish like bass, hot smoking is preferable.

If you need more advice about cold vs hot smokers for fish give our expert pitmasters a call on 1300 002 771. We will provide you with all the answers you need to make an informed decision. 

There are many benefits to using a fish smoker, including:

• The fish will be cooked evenly and slowly, resulting in juicy, tender flesh.
• Fish smokers infuse the fish with flavour as they smoke, giving it a delicious smoky taste.
• You can cook multiple fish at once in a fish smoker, making them ideal for large catches.

If you're looking for fish smokers for sale in Australia, then you'll find a great range of options online. No matter what style of fish smoker you are after BBQ Spit Rotisseries sure has something that's perfect for your needs.

So there you have it - everything you need to know about fish smokers. If you're looking for a way to cook your catch perfectly, then a fish smoker is the perfect solution. Get started with yours today and enjoy delicious smoked fish all year round!

Fish Smoker FAQs

Cold VS Hot Smoking Fish which is better?

As any fish smoker knows, there are two main methods of smoking fish: cold smoking and hot smoking. Each method has its own advantages and disadvantages. Cold smoking is typically used for fish with a high-fat content, such as salmon and trout. The low temperature preserves the fish oils, which results in a richer flavour. However, it also takes longer to smoke fish using this method. Hot smoking, on the other hand, is ideal for leaner fish such as cod and bass. The high temperature cooks the fish more quickly, but it can also make the flesh tougher. Ultimately, the best method for smoking fish depends on the type of fish being used. For fatty fish like salmon, cold smoking is the best option. For leaner fish like bass, hot smoking is preferable.

Which Smoker is best for fish?

For cold smoking fish, we highly recommend the Outdoor Magic Stainless Steel Fish Smoker. Made of 430-grade stainless steel making it is lightweight and easy to clean. With its sturdy design and portability, you can take it anywhere to cook delicious smoked fish.

How long does it take to smoke a fish?

There is no one-size-fits-all answer to this question, as the amount of time it takes to smoke a fish will vary depending on the type of fish, the size of the fish, and the method of smoking. However, as a general rule of thumb, it is recommended that fish be smoked for  30 minutes per pound. For example, a 2-pound fish should be smoked for 1 hour, while a 5-pound fish should be smoked for 2.5 hours. If you are using a fish smoker, the temperature should be set between 120 and 140 degrees Fahrenheit. If you are using a BBQ smoker, the temperature should be set between 225 and 250 degrees Fahrenheit. Regardless of which smoking method you choose, it is important to monitor the fish carefully to ensure that it does not overcook.

What do you use in a fish smoker?

A fish smoker is a great way to cook fish and seafood. There are many different types of fish smokers, but they all work in essentially the same way. The fish is placed on a rack inside the smoker, and hot or cold smoke is passed over it. This cooks the fish slowly and evenly, infusing it with a smoky flavour. Fish smokers can be used with any type of fish or seafood, but they work especially well with oily fish like salmon and trout. Smoke-cured fish will last for weeks or even months if stored properly, making it a great option for preserving fish. If you're interested in buying a fish smoker in Australia the team at BBQ Spit Rotisserie would love the opportunity to give you expert advice and start you on the journey. 

How do you keep fish moist when smoking?

When it comes to fish, there are a few things to keep in mind in order to ensure that it turns out moist and delicious. Fish is a delicate protein, and it can quickly dry out when exposed to heat. First of all, it's important to start with fresh fish. If you're using frozen fish, be sure to thaw it completely before smoking. Secondly, fish is best smoked at lower temperatures than other meats. This helps to prevent the fish from drying out. Finally, fish is smoked using a method called 'cold smoking.' This involves keeping the fish at a temperature below 100 degrees Fahrenheit for several hours. By following these tips, you can ensure that your fish will be moist and full of flavour.