I really like the look of this BBQ fish basket. In a world where there are so many nearly identical products, the lightly coloured, wooden handle just makes this one stand out and gives a more traditional feel. Durability: look for a smoker constructed with high-quality materials that can withstand the heat and smoke required for smoking fish Once you’ve cleaned, gutted, boned, and skinned the fish, slice the pieces thinly. Aim for about 1/4 inch, but you can go thinner than that if you have a good filleting knife.

The 1,500-watt heat element can operate at a minimum temperature of 240 degrees Fahrenheit (115.55 degrees Celsius) and 300 degrees Fahrenheit (148.88 degrees Celsius), a good temperature range for fish smoking. One thing I noticed was the catch is quite loose and often wants to pop open. I used to believe this was a bigger issue but now realise no so much when you lift, you simply pinch the basket and that’s fine when handling a decent sized fish like a 1lb plus Sea Bream. Talking of which, this is about the optimum size for this fish basket:

AllroundSystem AFR

Smokers allow you to cook at home without the hassle of doing it on a grill or in an oven. What kind of fuel? Your smoker is used for cooking your delicious smoked fish or starting it with your choice of wood.

This is primarily because electricity can be counted on to deliver a steady, consistent temperature to the smoker. Consistency of temperature ensures that the smoke is even and gentle on delicate fish. For most portable smokers, the maximum weight is 30 pounds. Everybody needs a smoke break! But you know what? If it doesn’t meet your demands, do some research on what other smokers have to offer so you can find the perfect match for your needs. Place the two metal dishes filled with methylated spiritsspirit on the ground. Light the spirits and place the smoker over them.One of the greatest ways of cooking fish is with smoke. Choosing the right wood is essential. Group fish by the overall color of their flesh to choose what woods to use when cooking salmon, perch, or trout instead of thinking about them as separate species.Think about the fish at your local market and classify them as either orange, gray, or white. Salmon and trout are the orange fish. Species of yellowtail, tuna, herrings, and sardines are examples of gray fish. Species of halibut and catfish would be classified as white. Smoking meat has grown in popularity in recent years. Nearly everyone knows at least one person who enjoys showing off their juicy brisket or delicious pulled pork. But what about fish? Any fruit wood is suitable for smoking fish because they have softer flavors with a hint of sweetness. Apple and cherry are the most common, but you can also use pear, peach, plum or any other fruit wood available. As with the citrus wood, if you’re not buying the wood from a store, just make sure the wood from the fruit tree is dry and hasn’t been sprayed with any pesticides. 3. Apple Some traditional smokers opt for fulfilling the most basic needs of the consumer (smoking fish), and nothing more. And, do you know what? That’s fine!