General

My wife and I like to eat smoked fish. We cook it at home all the time when we have fresh fish that we caught. First we clean it and then my wife makes brine. She takes 1 liter of water and 5 table spoons of salt for the brine. She also adds 1 lime to it and 1 teaspoon of sugar, and some special spices for fish (we usually buy it in Canadian Tire). Then we soak our catch for 24 hours in the fridge.

The next day I put my small smoker at our backyard. I use charcoal to start the fire at the bottom dish of the smoker. Then I put some wet cherry or apple chips on the middle dish of the smoker – they produced natural “tasty” smoke for the fish. And, lastly, I put all the fish on the upper rack of the smoker. When the smoke is ready and the charcoal is burning, I cover the smoker with its lid. I have to wait for 60 – 90 minutes to see if my fish is ready. After 60 minutes, I take my fish off the rack and wait for another 10 minutes until it cools down a little bit. And then it is time to enjoy it with beer!

We smoke chicken, pork, and beef this way. We have to wait longer for pork and beef, however the smoking process is the same. We like food that we cook this way!