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Ron Thompson Deluxe Fish Smoker

RRP £54.99
£39.99
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(1 Votes)
Brand Code: 31512

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Ron Thompson
Description
  • This deluxe stainless steel fish smoker from Ron Thompson will produce a delicious meal. It is fitted with a double burner and is easy to clean and pack away. It has a heat resistant plastic lid handle and a closable smoke vent. The side handles clip over to hold the lid firmly in place. The side vents face downwards so you can even cook in the rain! This portable Fish Smoker is ideal for hot-smoking of freshly caught trout on the bank. Do not leave home without one, particularly during the summer months!
  • Approx. dimensions 420mm x 270mm x 120mm.

Features

  • Constructed in robust, blemish proof stainless steel.
  • 2 burners.
  • Heat resistant plastic lid handle.
  • Closeable smoke vent.
  • Side handles clip over to hold the lid firmly in place.
  • Side vents point down,so it can cook in the rain!
  • Sections come apart,so its easy to clean.
  • No instructions supplied.

Useful Information on how to smoke fish

  • Smoking is one of the tastiest and healthiest ways of enjoying fish and offers an alternative to the usual cooking methods.
  • If using a Smoker for the first time, a few simple pointers:
  • Firstly 2 important items, which may seem obvious - before use remove the Blue Polythene film protection from the smoker trays. This is to prevent damage in transit and must be removed before use. We did have one customer who complained that his stainless smoker had turned black and sticky after the first use! Secondly, DO NOT use the smoker indoors, unless you plan to re-decorate in the near future!
  • The Smoker is a "Hot" Smoker, which smokes and cooks at the same time. This process is completely different to that used on Salmon, which is a "Cold" smoking technique, which smokes, but does not cook the fish. It is important therefore to ensure sufficient time in the smoker to thoroughly cook the fish or meat.
  • With regards the Meths' burners, we suggest that you fill these about ½ full, which gives around 20 - 25 minutes burning time; sufficient for most smokings. This can obviously be reduced, for small fish or fillets.
  • In practice, we have found this quite sufficient for 3 or 4 small fish (3/4 - 1 lb), gutted, but left whole, with head and tail on. For larger fish, in the 2 - 3 lb size, it is normally necessary to head and tail them, simply to fit them into the smoker. It also helps to split them along the backbone and open them up, like a butterfly fillet, to allow the smoke and heat to penetrate.
  • With larger fish, it pays to fillet them, or cut them into steaks, otherwise repeated meths burner top-ups are required and by the time the fish is cooked, it is often over-smoked, with a rather pungent flavour.
  • As with any cooking method, it is to some extent a matter of personal taste and so a degree of "trial & error" is necessary to determine what suits you. Some people like a strong smoke taste, whilst others prefer a lighter smoking. This can be regulated by the amount of Chippings you put in the smoker, but for general purposes we find that a good layer, sufficient to cover the bottom of the recessed tray works well for most applications. The English Oak Chippings we supply have proved to be an excellent all-round choice.
  • One of the most important aspects of smoking, particularly with fish, is the salt treatment beforehand, as this draws fluids from the cells of the fish by osmosis, which is then reversed during the cooking process, allowing the smoke flavour to penetrate the flesh. This can be achieved by either sprinkling the fish quite heavily with salt, or leaving the fish in a strong brine solution for about an hour. Either method will achieve the same result and again it is down to personal preference.
  • After brining, dry the fish as thoroughly as you can with kitchen towel, until it is tacky to the touch.
  • When it comes to smoking meats and poultry, the above instructions still apply, but it must be borne in mind that meats take a lot more cooking than fish, which actually begins cooking at temperatures as low as 30 degrees Celsius! This is particularly important with Chicken to ensure it is cooked through to the bone and either removing the flesh from the bone or cutting into smaller joints allows the heat to penetrate more easily.
  • Happy smoking!
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Delivery
Estimated delivery: 01/10/2021 - 08/10/2021

 

  • Our system will provide you with an expected day of delivery when you checkout, but if you order before 8am this item can be dispatched the same working day, orders placed after 8am will usually be processed the next working day. Once the order has been dispatched it will either arrive with Royal Mail or DHL. Royal Mail delivery usually takes 2 working days, DHL deliveries are usually delivered the next working day.
  • For more information please see our Delivery Information.