Thursday July 17, 2025 Guerneville CA.
Firebox
I loaded up the firebox with some dry fruit wood and got it going to test out the smoker.
This was to be a dry run with no fish in the smoker. The purpose was to test my wood fire skills and to see how I’d maintain the fire temp and amount of smoke in the smoker box.
Fire
My first mistake was I didn’t build a large enough fire at the beginning so I put more wood in the fire box and let it get burning up to speed.
Amount of smoke
With a good fire going now, I needed to adjust the amount of smoke coming out of the smoker box on the right. I wanted only a little smoke and not a lot of smoke as to only flavor the fish and not turn it black and harsh. There’s a little too much smoke in the smoke box here. I adjust the control in the long pipe on the fire box to control this smoke. Of course, moving that valve also changes the temperature in the smoke box, so I adjust the air intake to the fire box.
I think this is about the right amount of smoke, maybe just a little less would be good.
Thermometer
I used this thermometer to check the temperature of the smoker box. I’m shooting for 150 degrees F. or less for most of the time. It’s ok to be below 150, it will just take bit longer until it is done. It’s also ok to be a bit above 150 as long as it’s not for too long, or the fish will just get done quicker without quite as much smoke.
And of course, one has to keep adjusting the amount of smoke that gets to the smoker.
It’s not an exact science and that’s where the art in smoking comes into play.
Flaking
It’s mostly knowing when it is done. The internal temp of the fish needs to reach 145 degrees F. The fish will flake once the internal temp reaches this temp. If you don’t get the fish to flake, it would be more like eating a smoked piece of rubber, or an uncooked piece of fish. You just kick the fire temp up for the finish if it still needs to flake.
Chickens
While doing that, I’d go for a walk around the yard before checking the temps again. The chickens where resting in the shade under this mulberry tree.
I spent most of the afternoon playing with the smoker so I’d be better at using it when there was salmon in it. I think I got good enough at it to do the job.
Smoke
This is adjusted pretty good here, with maybe just a little too much smoke at the smoker. I’ll have to try it out with some salmon to know for sure on the smoke.
Nice day.
