I can’t say I am an expert of smoking – I only learned about it a year ago from ‘A Food Blog by a Old Fat Guy’. I love this blog from the far away land – as I read, I could smell the forest from the mountains in Canada.
Dreaming of the forests, l bough the closest thing I could find – apple wood chips from Tasmania. I have only a small bag, but it lasted a while. I did 4 lots of smoking with this – rainbow trout fillets, American ribs, salmon and pork belly. OMG, so very delicious!
I don’t have a smoker, but I have a super heavy duty 16-quart stainless steel stock pot that can cook ‘waterless’. It has a adjustable small hole in the lid which is perfect for checking out how much smoke has built up in the pot. I only used a small amount of wood chips which is sufficient for the size of the pot. Fish fillets can be cooked in about 20-30 minutes; meat requires further cooking after 30-40 minutes of smoking, which can be finished off on the BBQ.
I am quite time poor so I don’t use brine. For fish, I rubbed a little sea salt, a little sugar and some oil prior to cooking. For meat, I rubbed my favorite spices, salt and oil.
I like smoked salmon the best – rich, smoky and satisfying, with deliciousness lingering in your month for many hours after the meal.
I served the smoked salmon with a fennel, carrot and rocket salad, drizzle over a dressing with lemon juice, strawberry jam and sesame oil. I will post the recipe shortly.
Here is a quick write up of the very simple process:
I use Tasmanian apple fine wood chips (right hand side of the picture below). It should only 5 minutes to start giving smoke. The ‘normal’ wood chips (left hand side of the picture below) takes much longer.
I only use a small amount of fine wood chips (100-150g) which will last for about 30-40 minutes if well controlled. I first lay a piece of foil, then the wood chips on top; I place the pot over high heat (with a lid on); once the wood chips start smoking, I put another piece of foil on top of the wood chips (to catch any drips) before placing the fish.
I then place salmon on a high rack, over hot wood chips that’s already smoking.
I use an outdoor BBQ – it has a wok option which is perfect for placing a large pot over it. For fish, I first use high heat for 10 minutes, then turn it down to medium for further 10 minutes; then I leave the fish to cool in the pot for further 10 minutes.
^FODMAPpers – the Monash University recommended portion for a low FODMAP diet is – fish 115g / beef 125g / pork 125g. Check the App for most updated information.