JM GILLIES Wildfish Stainless Steel Fish Smoker User Guide
- September 7, 2024
- JM GILLIES
Table of Contents
JM GILLIES Wildfish Stainless Steel Fish Smoker
Congratulations on the purchase of your Wildfish smoker cooker. With this unit, you can hot-smoke fish, chicken, and other meats.
Before First Use
- Before using the smoker cooker for the first time, it needs to be heated to around 100 degrees Celsius by filling the burners with methylated spirits and heating the empty smoker.
- Once this is done, allow the smoker to cool and wash all internal surfaces with soapy water. Rinse and allow to dry.
Important
This smoker cooker is primarily designed to be used outdoors.
Preparation
Fish and fish products in particular greatly benefit from bringing prior to smoking. There are many variations of bringing solutions, but the basic solution is:
- 1 liter of cold water
- 2 tablespoons table salt
- 1 tablespoon brown sugar
Make sure the fish is fully submerged in the brine solution and leave for 30-60 minutes. Remove and dry with paper towels.
Ready to Smoke
- Place the stand on an even non-flammable outdoor surface and fill the burners with methylated spirit (1/2 filling the burners gives around 20-25 minutes burn time).
- Place the drip plate over the smoke dust.
- Place the fish fillets flesh side up on the racks (lightly oil the racks with vegetable oil to prevent sticking).
- Place the smoker cooker on the stand and light the burners.
- Place the lid on the smoker cooker to allow it to work.
- If necessary, place the smoker cooker in the stand and allow the smoker cooker to do its work.
Final Note
There are many varieties of smoke dust available so don’t be afraid to try different flavors. Enjoy! Wildfish products are distributed by: www.jellies.com.au
How to Assemble Your Smoking Oven
Start screwing the handle together with the white valve regulator onto the lid. Then follow the instructions below:
- Clean the fish but leave the head on.
- Rinse and dry the fish.
- Salt the fish and ensure it is dry before smoking.
Instructions
- a thin layer of smoker chips (approx 4 tbs) in the bottom of the smoker pan. Two strips of foil on top of the chips; add small strips of dripping protection on top of the smoker chips.
- Place the dripping protection on top of the chips.
- Place the bottom tray and put the tray inside the pan.
- Put the lid on and secure the locking device at the side.
- Put the smoker on a non-flammable surface.
- Place the burners in the shelter and ignite.
- The heat can easily be adjusted by turning the burner arm inside the shelter.
Cooking Times
- Smaller fish such as trout: approx 12-15 minutes
- Larger fish: approx 30-40 minutes
The fish is ready when you can loosen the back fin.
Important
- For outdoor use only and do not leave unattended.
- The smoker box gets really hot.
- Consider the danger of fire; they are burning hot – burning time approx 30 min.
- Clean the smoker box, the trays, and the dripping plate carefully after use.
- Use aluminum foil in the bottom for easier cleaning.
FAQ
Q: How do I clean the smoker cooker?
A: After use, clean the smoker box, the trays, and the dripping plate carefully. Using aluminum foil in the bottom can make cleaning easier.
Q: How long should I brine the fish before smoking?
A: Fish should be fully submerged in the brine solution for 30-60 minutes before smoking.
Q: How long does it take to smoke fish?
A: Smaller fish such as trout take approximately 12-15 minutes, while larger fish take about 30-40 minutes.
Q: Can I use the smoker cooker indoors?
A: No, the smoker cooker is designed for outdoor use only.
Q: What should I do if the fish sticks to the racks?
A: Lightly oil the racks with vegetable oil before placing the fish fillets on them to prevent sticking.