A Norwegian friend has kindly given me a smoker for fish. He also brought with him the wood chips (actually more like sawdust) and a bottle of fuel (it's 93% spirit in one litre bottle that he had in his checked luggage ) . The spirit is actually Bio Ethanol & Butanon from what I can make out from the Swedish label.
My questions are:
Are the fuel and wood chips available locally? If not, what substitute fuel can I use that is readily available? I'm guessing that any hard wood could be used and trial and error will find a good local alternative. It's really the Ethanol that has me stumped
So far I have smoked both salmon and local king Mackerel and the results were excellent
"'The two most important days in your life are the day you are born and the day you find out why." - Mark Twain
Thanks Terry. I'll wait a couple of days to see if he replies to the post before I send a PM.
I've sorta got hooked on the taste and would really like to continue using it. The King Mackerel is fantastic and any leftovers flaked and mixed with mayo and seasoning are great on the second day on toast.
Better stop or else this will get moved to one of the food threads, when actually, not for the first time I'm actually after pure alcohol
"'The two most important days in your life are the day you are born and the day you find out why." - Mark Twain
^^The smoker that I have has two burners under the lidded fish and smoke container. The two burners sit outside and at the bottom of the container. The container also takes the wood chips with the fish on two racks above.
So this type of smoker also cooks the fish at the same time as smoking it. I guess that you are using a cold smoker??
If need be, I can always put a gas burner or burners to replace the alcohol burners but if possible I would like to use it as intended with the alcohol burners as this makes it far more portable for days out.
"'The two most important days in your life are the day you are born and the day you find out why." - Mark Twain
this is how it works but there is many different way you can build one or buy it.
Im not in DK now but will try to remember when back in marts
cant remember how to copy a youtube link
[Mod comment] We can
Last edited by bsdk1960 on Sun Jan 10, 2016 2:57 pm, edited 1 time in total.
Thanks bsdk1960
If you can remember when you are back in March, I would appreciate details of the build. There is no point to design something new when perfectly workable designs exist.
"'The two most important days in your life are the day you are born and the day you find out why." - Mark Twain
I thought I had written an answer to this but seems that wasn't the case. Anyway, if it's a cold smoker, I have no experience on that. For hot smoker I've used coal and mainly alder chips but I've read that coconut chips would be good, too. Never tried that one as there are not many coconut trees here in Finland. Also adding some juniper branches or berries and a bit sugar will add to the taste and colour of the fish.
I've done a lot of smoking of meats, and fish, in the US. Going to bring out a smoker when I ship our container later this year. Been thinking of building a temp one, lot's of ideas if you google. With the cheap price on pork, chicken, and fish, could be good! The kingfish we caught is similar to bonito in the states which is very tasty smoked.
Also googled about smoking woods in Thailand. In the Philippines coconut is used a lot. People have mentioned mango is not good due to the oils in the wood, but other Thai fruit would be.
I would think any hardwood would work, just be careful of any oils in it (like teak).
I also read that homepro sells smoking wood chips but not sure.
Oh also when we were at big kiang for something, across soi 88 was a place with lots of wood stacked. I asked my wife and she said the signs look like it may be wood for sale for cooking so maybe something there!
Please share what you come up with, will do the same!!
The proper function of man is to live, not to exist. I shall not waste my days in trying to prolong them. I shall use my time.
A friend of mine used to smoke fish on his balcony using a soldering iron stuck into a tin can full of wood chips, I never saw it in action so I'm not sure of the exact technique but the results tasted good.
My neighbour here had some of those smoking wood chips made from Jack Daniels barrels and I think he got them from Homepro.
I keep meaning to watch a programme on UK Channel 4 called Jamie and Jimmie - the Jamie is Jamie Oliver and his friend Jimmy but can't remember his surname. Anyway on last weeks show that you can see on Thai Expat TV, Jimmie was making a home-made smoker so watch if you can, but after I manage to watch it, I'll post his idea on here - they are normally within the capability of anybody who can do a bit of DIY.
Lots of good advice far on wood chips etc but part of my original question was where can I buy either the ethanol fuel or some alternative that burns clean and without smell.
If push comes to shove I'll change the burners to propane but that would be a shame.
Any ideas???
"'The two most important days in your life are the day you are born and the day you find out why." - Mark Twain
(it's 93% spirit in one litre bottle that he had in his checked luggage 
