Question for all you (fish) smokers
Submitted by randall df223 on Mon, 2016-05-09 20:16
I have a kaffir lime tree that is packed full of kaffir lime leaves (obviously).
My missus has suggested that i cut a whole lot off, dry them out, chop them up and burn them in the smoker (to cook the fish).
Anyone tried this with any success?
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Fish! HARD!
AlwaysFishin
Posts: 644
Date Joined: 13/11/11
Kaffir lime leaves
Not sure how they would go in the smoker, but what about bruising a heap up and putting them in your brine?
randall df223
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Date Joined: 08/08/11
Fish! HARD!
reece
Posts: 522
Date Joined: 10/07/08
If you give me a shit load
If you give me a shit load il give it a try
Any one free to help me pull my drum lines tomorrow?
scotto
Posts: 2470
Date Joined: 21/04/08
not sure
they'd probably burn too quick. the wood from the tree would probably be better? you need around half an hour of smoke for fish
GGs
Posts: 330
Date Joined: 06/09/14
Great idea! Ive got a huge
Great idea! Ive got a huge kaffir lime tree as well and never considered this.
You can preserve the small softer leaves in jars for cooking also if you cant get through them fast enough.
Ive found they loose there flavour quite fast when they get old and dried out so it could add quite a subtle flavour to the smoke.
sea-kem
Posts: 15016
Date Joined: 30/11/09
Probably make a good lime
Probably make a good lime cigar Randall
Love the West!
Leemo
Posts: 3712
Date Joined: 22/02/07
Give it a crack randall. what
Give it a crack randall. what are you smoking in? If it's a smaller galv/ss folding fish smoker style, the leaves will be the way to go - but you gotta be careful not to oversmoke. Keep in mind, they will give off a very white smoke. This can give off bitter smoke flavours. If you are using an offset style or larger smoker, use the branches. YOu will need to season them for months though. I've got apple and lemon wood all seasoned for 14 months in the shed that I use for my smoking. Means the branches just slowly smoulder and dont catch. catching will mean the temperature will spike and will throw off your cook times. Not too much of a problem with fish but very much a problem with brisket and ribs for long cooks.
bludgin' since 94'
randall df223
Posts: 6454
Date Joined: 08/08/11
I just use an el cheapo
I just use an el cheapo jarvis walker s/s smoker that normally uses wood chips and the burner undernearh.
Fish! HARD!
Leemo
Posts: 3712
Date Joined: 22/02/07
alright yeah you'll probably
alright yeah you'll probably want to use a foil package if you're going to burn the leaves. loosely wrap them so it regulates the smoke that comes out. otherwise you can easily oversmoke to bitterness.
bludgin' since 94'
Jackfrost80
Posts: 8147
Date Joined: 07/05/12
Maybe try using them fresh?.
Maybe try using them fresh?. I've used fresh rosemary on the coals in the weber and and they smoke up well and give a nice subtle flavour
Officially off the Pies bandwagon
randall df223
Posts: 6454
Date Joined: 08/08/11
Fish! HARD!