Smoking Fish in a CO?

Submitted: Thursday, Jan 12, 2006 at 16:04
ThreadID: 29614 Views:2992 Replies:7 FollowUps:4
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g'day all,

I'm wondering over the possibility of smoking fish in a Camp Oven?

Anyone done it? Or should I stop being a tight ar5e and buy a dedicated smoker?

Rgds

Ron
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Reply By: Nav 8 - Thursday, Jan 12, 2006 at 16:23

Thursday, Jan 12, 2006 at 16:23
Gday Ron,,,Dont know how you could smoke fish in a camp oven, not possible i think. Bought an Aussie fish smoker last year and recomend it as the way to go,it is round in shape with two shelves and a lid. It only needs a hand full of sawdust and about half a cup of metho to smoke enough fish for at least four people in 15 min.
It all comes appart and lays flat in a box for carrying, but the best part is if you have one of those round three leg portable gas barbies it fits ferfectly over the gas ring. Its made of stainless steel easy to clean and I payed $95.00 for it in Onslow WA but I guess would be cheaper in the city.
Nav.
AnswerID: 148075

Follow Up By: Ron173 - Thursday, Jan 12, 2006 at 17:01

Thursday, Jan 12, 2006 at 17:01
yeah I think thats the go.

like it has been said below, oven would prob work but smell of smoke be there forever, which is not so good on roast lamb!

Rgds

Ron
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Reply By: Member - Willie , Epping .Syd. - Thursday, Jan 12, 2006 at 16:27

Thursday, Jan 12, 2006 at 16:27
I guess if you just put a rack in the camp oven , put sawdust on the bottom , left a crack in the lid and put it on the coals - it would work OK - I think !
AnswerID: 148077

Reply By: Rod E B - Thursday, Jan 12, 2006 at 16:38

Thursday, Jan 12, 2006 at 16:38
Only problem

how do you get the smoke flavour out of the oven , not easy
AnswerID: 148082

Reply By: MikeyS - Thursday, Jan 12, 2006 at 17:11

Thursday, Jan 12, 2006 at 17:11
I saw Jamie Oliver smoke a fish in a lidded wok on his program Oliver's Twist a week or so ago. He lined the wok with aluminium foil (essential equipment in our camping kit) and and put the smoking mixture which included herbs and tea leaves on top of the foil, then a rack on top with the fish. More foil under the lid, then kept the lid sealed with a wet tea towel. Put the wok direct on the gas stove. Don't see why you couldn't do it in a camp oven straight on the fire. Probably a bit more stuffing around than using a smoker. But hey, if you're carrying a camp oven that will fit the enormous fish you are catching, ya might as well use it! Good luck. MikeyS
AnswerID: 148084

Follow Up By: MikeyS - Thursday, Jan 12, 2006 at 17:12

Thursday, Jan 12, 2006 at 17:12
By the way, the foil was to stop the smoking mix from burning on the wok, and the foil on the top was to minimise tainting the lid with smoke for ever.
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Follow Up By: Ron173 - Friday, Jan 13, 2006 at 07:23

Friday, Jan 13, 2006 at 07:23
Thanks for that

I think I'll give it a go then before shelling out another $100

Rgds

Ron
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FollowupID: 401463

Reply By: viz - Thursday, Jan 12, 2006 at 20:29

Thursday, Jan 12, 2006 at 20:29
This is hijacking the thread a bit, but I gotta tell you this beaut recipe that I do in my Weber.

8 bricketts, 4 each side when nice and hot. Add hickory chunks - (allow to light up a bit before closing lid).
Put a whole ocean trout belly down on a rack (prop upright on open belly flaps), line each side of the rack with foil so as to stop the coals heating the fish directly
Leaved for three hours

(careful you don't get too big a fish - it wont fit!)

This is seriously good tucker, juicy, sweet, tender with a lovely smokey flavour, better than anything you can buy - and so easy to do - probably the easiest thing to cook on the weber.

I am going to have a crack at doing this when camping, but I have a feeling that I'll have to bring the weber along...

/viz
AnswerID: 148138

Reply By: micjo - Thursday, Jan 12, 2006 at 22:24

Thursday, Jan 12, 2006 at 22:24
G'day Ron

Smoking in the camp oven is not a problem. Simply put some sawdust in alfoil with a few holes punched in it and find a cake cooler that fits the oven say approx 50mm above the sawdust in foil. Coals from the fire as per cooking - crack the lid a little if you wish - does a great job. Never found residual smoke taste to be an issue myself.

Cheers micjo
AnswerID: 148185

Follow Up By: Ron173 - Friday, Jan 13, 2006 at 07:26

Friday, Jan 13, 2006 at 07:26
Sounds good, I think I'll try it

just gotta catch some decent fish now LOL

Thanks

Ron
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FollowupID: 401465

Reply By: JJ - Saturday, Jan 14, 2006 at 14:49

Saturday, Jan 14, 2006 at 14:49
We have a bush campfire up the back yard and often 'smoke' chickens in the campoven.
Just place 1 cm of sawdust direct in c/o under cake rack. Rub chicken with salt, baste with bundy/honey mix and place on a foil pie plate before going into campoven. Done in 1/2 hour!
No after taste or smell; just wash and oil c/o as per usual after use.
As you would know, sawdust from different woods create different flavours. We collect the sawdust from cutting our own firewood, but you can now buy it from BBQs Galore. Bit exy though.
AnswerID: 148527

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