Beer keg smoker

damagegt

Im going to try and make a beerkeg smoker for fish.heres a crude drawing i made.Would this work and would anyone have any improvements i could make on it

rampantglory

ull need to have slots for trays or for poles togo through, i think trays are better as sometimes the fish can get brittle when hot smoked

damagegt

I have stainless poles (2 in total) inserted in holes drilled through the sides.i was thinking a tray but would poles not give it a more even smoke without having to turn them ?

rampantglory

are u not supposed to smoke when the fire is out and at that stage a nice even heat in the smoker so u shouldnt have to turn but hey ive only done it once and that was with a disposable bbq and the lid of a bin

damagegt

I dont know really.i was thinking either a pit under thr keg of a small gas ring which would give me more controll over the heat.How long do i have to smoke it for.if i add herbs of spices to the sawdust would it add flavor ?

rampantglory

its usually chips/shavings and they are scented/ different varieties hickory-elm-applewood-oak blah blah i never heard of adding spices to the fuel but u could try u might end up with some really acrid bitter blend of smoke + burnt spice !

how long do u smoke for? how long is a piece of string .... hot or cold smoked? how big is the fish/meat?. how hot is the smoker?
hot smoked 3-7 mins for a fillet --cold 30-40 mins for a fillet roughly i have a encyclopedia on fish im sure theres something on smokin in it - ill get it out after i move house

damagegt

sur ill give you a buzz there