Most fish smokers are large, cumbersome things that cost $100 or more. I like to be able to smoke a trout at the side of the river, so I wanted a smoker one that could be used with my Trangia and was portable. This one was made for less than $20, takes no time to make, works very well and can be dropped into a backpack for a day fishing trip. It isn’t intended to smoke enough fish to feed an army, but will take about 4 reasonable sized trout fillets.
- 8’ stainless steel camping pot or saucepan. I got one from Ray’s Outdoors in Sydney for about $15, but you should be able to get them from any surplus or camping shop. Make sure it has a lid.
- Steel grille that fits inside the pot. Also from Ray’s Outdoors for about $4.50, but a cake cooler or anything like that will do.
- Some basic hand tools.
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Step 1: Legs for the Grille
Your grille needs to sit a couple of inches off the bottom of the pot. With the grille I bought, all I had to do was to clip the legs and straighten them so the grill sits higher. An alternative way is in the next step.
Step 2: Completed Grille Legs
This is about the right height for the legs.
Step 3: Alternate Way...
If you can't figure out a way to use the legs of the grille to raise it, just make 3 rests for it at the right height. Drill a hole in the side of the pot and put a in screw and nut.
Step 4: Grille Rest
Rest the grill on the screws.
Step 5: Finished Smoker
That's pretty much it. Use your stove as a heat source, sprinke some sawdust on the bottom, put the lid on and away you go. Smoking should take about 10 - 15 minutes. I use mine with a Mini Trangia or Trangia Triangle.
Some smoking tips:
1. Smoking fish is so easy, it's almost impossible to stuff it up.
2. You can buy sawdust for smokers from BBQ and camping shops, but I just save the shavings from woodworking projects. Almost any wood will do, but I avoid pine and eucalypt - I've heard it adds an unpleaseant flavour.
3. Try mixing some brown sugar and Jack Daniels , then rubbing it into the fish before you smoke it. Scotch works just as well.
4. Leave the skin on the fish
5. Drink any leftover Jack or Scotch from step 4.