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:

Infusing fish and other foods with a typical smokehouse taste is the primary goal of Weber’s 18-inch Smokey Mountain charcoal smoker. The smoker has a temperature range of 180 degrees Fahrenheit to 450 degrees Fahrenheit for cooking.Bring to a simmer and stir until the salt and sugar has dissolved. Cool in fridge and add your fish only once the brine has completely cooled. Brine 8- to 16-ounce cuts of fish or whole fish for 6-8 hours (a little longer for bigger cuts or whole fish), thoroughly rinse under cold water upon removal, pat dry, and allow the fish to fully dry before smoking at 160 degrees for 2-1/2 hours. Put a heaped tablespoon of sawdust above each burner. Don’t think it is better with more, it is not! The good thing is, your bag of smoke dust will last for years at this rate of use. 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. Building a good fire may take a bit of experimenting. Manuka sawdust is a widely used smoke fuel. To get the sawdust burning, it is placed on the hot coals of an ordinary wood fire. You’ll probably find it essential to include a few lengths of unburned wood among the embers to stop the sawdust from settling right down and cutting off the fire’s oxygen supply. Offset and charcoal smokers (the traditional kind) require a much higher level of expertise to use than do electric smokers with temperature controls.

After that, I’ll give you a buyer’s guide to buying smokers for fish, and then some of my professional top tips on how to get your smoked fish tasting just perfect. Not many people like to talk about skill level when it comes to smoking, but I think it’s crucially important. Don’t be embarrassed if you’re completely new to the game – we all were once! Alasalvar C, Miyashita K, Shahidi F and Wanasundara U (2011) Handbook of Seafood Quality, Safety and Health Applications p. 349, John Wiley & Sons. ISBN 9781444347760. When you decide to thaw the frozen smoked fish, transfer it to the refrigerator and let it defrost for a few hours, or place it under cold running water. Temperature is the only way to control how your food cooks and what flavor it has. You should be able to maintain a range of 60-90 degrees Fahrenheit. The key here is finding out what temperatures work best for different types of fish.

It is sufficient to accomplish that smokey flavor without the use of a standard charcoal smoker. The Cuisinart 30″ electric smoker is ideal for novice smokers or those who prefer a more casual approach. In addition to being user-friendly, it is also lightweight.