Snowbee Smoker Cooker size Size: 16½»x 10½»x 4½»
Always fancied the idea of Smoking Fish? Smoking is one of the tastiest and healthiest ways of enjoying fish and offers an alternative to the usual cooking methods.
If using a Snowbee Smoker Cooker for the first time, a few simple pointers: Firstly 2 important items, which may seem obvious…
- Before use remove the Blue Polythene film protection from the smoker trays. This is to prevent damage in transit and must be removed before use.
- DO NOT use your Snowbee Smoker Cooker indoors, unless you plan to re-decorate in the near future!
The Snowbee Smoker Cooker is a «Hot» Smoker, which smokes and cooks at the same time. This process is completely different to that used on Salmon, which is a «Cold» smoking technique, which smokes, but does not cook the fish. It is important therefore to ensure sufficient time in the smoker to thoroughly cook the fish or meat (try chicken – it’s great!).
Meth’s’ burners, we suggest you fill these about ½ full, which gives around 20 – 25 minutes burning time; sufficient for most smoking’s. This can obviously be reduced, for small fish or fillets. In practice, we have found this quite sufficient for 3 or 4 small fish (3/4 – 1 lb.), gutted, but left whole, with head and tail on. For larger fish, in the 2 – 3 lb. size, it is normally necessary to head and tail them, simply to fit them into the Snowbee Smoker Cooker. It also helps to split them along the backbone and open them up, like a butterfly fillet, to allow the smoke and heat to penetrate. With larger fish, it pays to fillet them, or cut them into steaks, otherwise repeated meth’s burner top-ups are required and by the time the fish is cooked, it is often over-smoked, with a rather pungent flavour. As with any cooking method, it is to some extent a matter of personal taste and so a degree of «trial & error» is necessary to determine what suits you. Some people like a strong smoke taste, whilst others prefer a lighter smoking. This can be regulated by the amount of Chippings you put in the smoker, but for general purposes we find that a good layer, sufficient to cover the bottom of the recessed tray works well for most applications. The English Oak Dust Snowbee supply has proved to be an excellent all-round choice. One of the most important aspects of smoking, particularly with fish, is the salt treatment beforehand, as this draws fluids from the cells of the fish by osmosis, which is then reversed during the cooking process, allowing the smoke flavour to penetrate the flesh. This can be achieved by either sprinkling the fish quite heavily with salt, or leaving the fish in a strong brine solution for about an hour. Both methods will achieve the same result and again it is down to personal preference. After brining, dry the fish as thoroughly as you can with kitchen towel, until it is tacky to the touch.