Just a couple of questions.

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Squiggle
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Re: Just a couple of questions.

Post by Squiggle » February 8th, 2016, 12:24 am

Made some more progress today, getting close now! Hopefully be able to season it tomorrow. :kewl:

I made the chimney & the plate to block the freezer hole, welded them together & fitted them.

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Also, stuffed the cavity with insulation & fitted the backing plate(had to make it two piece cause I couldn't fit it past the bends). Put on the cap too.

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Put the insulation around the sides & welded in the last part of the funnel part.

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Made the pan to put the wood chips in out of 10mm & welded on a door handle from an old wood fire heater

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Lastly, picked up some aged cherry wood for the first run of trout(just have to catch some now). I have a couple of other little things to button up but I should be able to fire it up tomorrow to season it, I'll let you guys know the numbers when I do. :wsm:

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Re: Just a couple of questions.

Post by Pete Mazz » February 8th, 2016, 4:46 am

That wood looks a little too far gone. I'd recommend some fresher stuff.


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Re: Just a couple of questions.

Post by Squiggle » February 8th, 2016, 5:10 am

Oh ok, it's still got a nice colour in the center. Oh well, I'll pick up some more tomorrow, thanks for the tip! :kewl:


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Re: Just a couple of questions.

Post by Pete Mazz » February 8th, 2016, 5:24 am

I'm in the same boat. A buddy said he had some Hickory for me but it was half dead.


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Re: Just a couple of questions.

Post by Squiggle » February 8th, 2016, 3:06 pm

So what is the perfect age for wood? I thought it had to be aged so it wasn't wet? :-s


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Re: Just a couple of questions.

Post by Pete Mazz » February 8th, 2016, 6:38 pm

Seasoned but not rotted. If it's got big splits or the bark is falling off it's probably too far gone.


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Re: Just a couple of questions.

Post by Rodcrafter » February 9th, 2016, 6:58 am

Yep and even wood that has been around for a while can have moisture in it.


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Re: Just a couple of questions.

Post by Squiggle » February 9th, 2016, 3:43 pm

Thanks for that, so what do you look for & how do you know if the wood is ready to use? What does the perfect wood look like?


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Re: Just a couple of questions.

Post by Squiggle » February 10th, 2016, 4:47 am

I got some other wood today & fired it up, sprayed the inside with a good coating of spray oil & let her go. Everything was going nicely until the temp got to about 105C & the wood caught on fire, lol. No big deal, just pulled the pan out, emptied it & chucked in some more chunks. I turned the dial down to 3 & it stayed solid at about 65-68C, perfect for fish. :kewl:

Now I've just got to go catch some for it, probably the hardest part of the whole job, lol. :needfood:

Still have a couple of things to button up, but they don't affect the running of it.

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Re: Just a couple of questions.

Post by Rodcrafter » February 10th, 2016, 7:41 am

I would burn it hotter than you would ever cook in it for the seasoning process. This will burn out any stuff you don't want on your fish. Maybe I missed it but is that an electric burner? I only asked because I'm surprised it set the wood on fire through that plate.

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Re: Just a couple of questions.

Post by Pete Mazz » February 10th, 2016, 8:18 am

Nice!

Now go get some fish! :grillin:


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Re: Just a couple of questions.

Post by Squiggle » February 10th, 2016, 4:40 pm

Pete Mazz wrote:Nice!

Now go get some fish! :grillin:
Thanks, that's the plan. Might try & go for a flick today. :ympeace:
Rodcrafter wrote:I would burn it hotter than you would ever cook in it for the seasoning process. This will burn out any stuff you don't want on your fish. Maybe I missed it but is that an electric burner? I only asked because I'm surprised it set the wood on fire through that plate.

jm2cw
Thanks for the tip, it did get to about 120c(250F) when the chunks caught, but it wasn't for long. Might fire it up again today & dump the wood when it gets up high & just let the temp stay there a while.

Yeah it's electric, I'm using a 1500w portable hot plate, takes about an hour to get up to temp. Here's a screen shot of the iGrill just before it caught, forgot to take one after, doh!

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Re: Just a couple of questions.

Post by Rodcrafter » February 10th, 2016, 6:26 pm

:beer: :LG: :beer:


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Re: Just a couple of questions.

Post by Squiggle » February 11th, 2016, 12:57 am

Today's test went well, held 65-67C(150F) for 5 hours, just wasn't producing much smoke. I'm going to have a play around with a temp controller I have so when the heat is on it will be full heat, not 2/3, & maybe then it will produce a more consistent amount of smoke, any thoughts?

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Re: Just a couple of questions.

Post by Pete Mazz » February 11th, 2016, 4:20 am

When I run my electric hotplate I turn it up high to get the smoker warmed up and the wood smoking. After turning it down it always kept producing smoke. This was using the cast iron skillet.


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Re: Just a couple of questions.

Post by Squiggle » February 11th, 2016, 6:08 am

I'll give that a crack tomorrow, I'm sure my pan will do the same(made it out of 10mm plate), thanks for the tip! :kewl:


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Re: Just a couple of questions.

Post by Rodcrafter » February 11th, 2016, 9:08 pm

I find that food taste better to more people with less smoke. Even though I'm using a stick burner I like it best when I really don't see smoke. It is there even if you can't see it if the wood is being consumed.


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Re: Just a couple of questions.

Post by Squiggle » February 11th, 2016, 10:41 pm

You make an excellent point RC, I noticed yesterday after I finished that the inside still smelt very smokey, even though there wasn't much smoke to be seen. :beer:


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Re: Just a couple of questions.

Post by Rodcrafter » February 12th, 2016, 7:13 am

That truly is the goal, you may have to just trust me on that point.


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Re: Just a couple of questions.

Post by Pete Mazz » February 12th, 2016, 8:47 am

That's why they call it the thin blue smoke. :beer:


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Re: Just a couple of questions.

Post by forty_creek » February 12th, 2016, 2:22 pm

Yep! It's direct opposite of what many believe. A lot of smoke no good. Nice see-thru blue is money


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Re: Just a couple of questions.

Post by Squiggle » February 12th, 2016, 4:15 pm

Thanks guys, this is the kind of info you just can't buy in a store! :kewl:


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Re: Just a couple of questions.

Post by Squiggle » February 15th, 2016, 5:50 pm

After playing around with my smoker for the last few days, testing temps & stuff, I finally finished it by making the drip pan.

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I also got a couple of salmon fillets & brined them over night in salt & sugar, then dried them off & sprinkled brown sugar on them before whacking them in at 65-70C for about 6 hrs until the internal temp got to 60C. My missus took them off & put them in the fridge, cause I was at work, & when I get home we tasted them, absolutely beautiful!! Sweet & salty, with a little smokey bitterness, definitely a great success & I'm going out today to try & catch some more fish, hopefully get my bag of trout. :kewl:

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Re: Just a couple of questions.

Post by Rodcrafter » February 15th, 2016, 7:49 pm

That is why we do this stuff.


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Re: Just a couple of questions.

Post by Squiggle » February 18th, 2016, 11:57 pm

Well, I finally went for another flick today & had some great success, caught 2 6lb fish, one Atlantic salmon & one steelhead. I was pretty stoked & couldn't wait to fillet them & whack them in the smoker.

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The four fillets ended up being about 1kg(2.2lb) each. I brined them overnight, dried them off & let them pellicle. Then I covered them in brown sugar & put them in the smoker at 65C.

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After about 6.5hrs they reached an internal temp of 57C, a bit lower than the last ones. Took them off &, again, absolutely beautiful! A bit softer than the last ones, but still very tasty.

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