Testimonial

Recommend Us

Contact Us

All stunned at both the simplicity of the process and the quality of thecooked fish

I managed to make great use of the smoker last weekend.   I was on a deer hunting trip with family friends and we managed to catch a few fish. A mate caught a 55cm tailor (related to the American bluefish). Gutted, gilled, head and tail removed so that it would fit the rack as a whole fish and placed in the smoker. 

Smoker placed on a lovely bed of hot coals from grey box gum trees, placed some sheoak (casuarina) shavings/dust in the box and let it go for 1/2 an hour...topped up shavings once we saw the smoke stop (and only once) wafting through the top outlet.

The fish was amazing, no brining, no curing, just a lovely light smoky flavour and the flesh was beautifully moist, as the skin retained all of the moisture. 

Our society does not do a lot of smoking foods and the crew were all stunned at both the simplicity of the process and the quality of the cooked fish...a very popular outcome. I do anticipate there will be some more purchases from our part of the world...East Gippsland and the Snowy Mountains :)

Andrew

Ziv's Portable Smoker & SilverFire Hunter Chimney Stove!

We design biomass stoves and were excited to use this on our SilverFire Hunter Chimney Stove. The unit flat packs in a small plastic carrying case, ideal for camping , park, or backyard kitchen applications. Simple to assemble and worked as advertised. Our first test resulted in an excellent pair of lamb chops smoked and roasted to perfection with just a hand full of sticks and flavored hardwood pellets. Correct ventilation design resulted in complete combustion of smoking pellets. We'd like to see some S hooks included with unit for vertical hanging option for ribs, etc..., to maximize vertical height design. We will cobble up our own. This ideal portable smoker is easy to assemble and use on most of our stove products. This adds SilverFire Hunter Chimney Stove  a new dimension to our products.

Todd Albi

How do you make perfect smoked meat?

For the tips of the professionals →
Share by: