Smoking Some Of Our Mackerel Harvest In Our Simple Homemade Fish Smoker.

[@rachelattack]

Gorgeous mackerel harvest and such an elegant, effective smoker!

[@maehay4065]

I love your style of smoking mackerel one my favorite things to eat!!! And I love that Red portable smoker top with the chimney❤️❗️❗️❗️

[@staling2010]

I love it. Your house and yard looks so charming. And the fish looks absolutely Delish! Thanks for sharing.

[@mauricebrown9094]

I have always loved this simple smoker design...

[@Blagger3000]

What an excellent smoker! Thank you for sharing this.

[@adamx2727]

I have a ground smoker that I built a few years back. I found to keep the smoker pit hot but not on fire once you add shaving or saw dust. I put 5 or 6 medium sized stones with the fire while it is getting hot. This keeps it hot and smoking twice as long. The heat from the stones keeps it going a lot longer.

[@Chr.U.Cas1622]

Dear friendly way out west blog couple. 👍👌👏 Very well done again and as always. Unfortunately I'm not able to eat fish (because of its taste and smell). Nevertheless I absolutely like your smoker. It's simply simple and therefore ingenious. Congrats. Thanks a lot for making teaching recording editing uploading and sharing. Best regards luck and health to all of you (humans animals and plants).

[@americanpatriot661]

One of my personal favorite videos

[@celticcoin]

HI there, have built my smoker and heading out to see how I get on today , thanks for all the great vids..

[@357mag1977]

This is brilliant. .Im gonna try to make one this spring..thanks for the great idea👍

[@davidfuertes1973]

Very interesting how ingenious some people are with their smoking method and yours my friend is very ingenious thank you for the video it has educated me

[@simonpaynter5027]

Awesome , Well Done. Great video ,enjoyed watching👍👍

[@mrbadhabit73]

Thats one awesome and easy to build smoker.

[@WayOutWestx2]

Thanks Derek - We are just determined to make the most of what's around us. I just laid out some blocks till they looked right. I could make a drawing of the design if you're really keen?

[@curtvaught5162]

This design is great! I'll likely build a version of it.

[@keshatton2334]

Awesome, simple genius.

[@mikecat23]

Love the yum at the end.

[@ChrisCollier]

Very nice video! I made a simple smoker out of an old fridge. I put an electric hotplate on the bottom and place wood into a pot on it. This works well, but I think this is a hot smoke method. Seeing your simple design has made me want to construct one as well! I use a meat thermometer to keep an eye on the temperature. I drilled a small hole in the side of the fridge and just slid the meat thermometer into the hole. This should work for the new smoker as well. I'm. off to check your other videos! - From Prince Edward Island, Canada

[@WayOutWestx2]

Chris Collier cheers Chris - yes, we looked at the idea of fridges and they make sense - but they're a bit of an eyesore for the remaining 300 days of the year, aren't they? We still haven't been out fishing this year - soon, though!

[@ChrisCollier]

WayOutWest Blowinblog Yes, an eyesore; mine is tucked in behind my garage. But I use it a lot to make beef jerky in spring, summer and fall, and in the winter when it is not covered in snow! Thanks

[@careylange847]

Thank you for this great video. I grew up eating smoked mackerel in Europe but now that I am in U.S. it is increasingly difficult to find. My father asked me the other day if I could use the WWW to look for a source of smoked mackerel. Of course mail order is not practical and costs $$$. I live in Monterey, California so have a source of fresh mackerel. You have inspired me to build your smoker. I think that I should be able to construct something similar using locally available 16"x8"x4" blocks (sorry, I know your metric now...). One question, do you prepare the mackerel prior to smoking (brine, spice, etc). thanks

[@WayOutWestx2]

Glad you liked the video, Carey - and that you're inspired to try your own. It's so worth it! Look through our videos (click on our icon and you should see a list) and find the one called "How To Gut, Fillet and Salt..." - that's the way we do it anyway! Best of luck.

[@Looknobook]

Great stuff! Thank you! I smoked tuna today....not so good. Gonna try mackerel next time

[@cfox1375]

Hello. I live in Maine and catch mackerel all summer long, but never thought of smoking and or eating them. I've tried smoked mackerel in the store and I love it. I want to copy your smoker. I am sure it is a DIY masterpiece and there are no designs. But could you give me a rough idea on the measurements of the chimney? Also, did you buy the cement blocks pre-made or create molds and pour yourself? This will be a great winter project for me and I can't wait to get back on the water! Thanks!

[@WayOutWestx2]

I'm wondering why you catch fish and don't eat them? They're the best! the chimney pieces are cut out of a sheet of ply, so they're 4' high. I'm guessing they're 2' wide at the bottom and 1 foot at the top? Something like that, anyway. good luck!

[@landykid60]

aaahh ,, youre making me hungry ,, I live in Kerry , and I have smoked them in a old whisky barrel , with salmon ,, I leave it overnight for a slow smoke,, they taste great,,,

[@jdjz62]

BRILLIANT!

[@johnbalogna803]

I think I will try this design as a cold smoker for bacon and such. Im about to order 20 lbs of Michigan white fish which I would like to brine and smoke. Seems like a simple stright forward design. Guess you could let a bit more air in to raise the temp if needed. Thanks for the info

[@WayOutWestx2]

good luck. Let us know how you get on, maybe?

[@derek38fishing]

What a great way to use surplus fish. Is the design of the smoker available anywhere, or can the concrete part be purchased? I'm really enjoying the channel, you're living the dream!

[@iersejounge]

excellent thanks. that's the life

[@stainychad]

Great video once you smoke the fish how long does it keep in the fridge ??

[@WayOutWestx2]

stainychad sorry for the delay Stainychad - Sooo busy! I think it would keep for months, but it would dry out a bit over time. But we eat it long before then!

[@theoriginalchefboyoboy6025]

I'd like to see a video about the cool kinda domed roof on the house in the background!

[@WayOutWestx2]

have a look in our playlists for 'grass roof house'

[@arod8596]

you live in a great place sir

[@WayOutWestx2]

Anthony Rodriguez Yes, we do. We're very lucky!

[@WayOutWestx2]

thanks Broaudio - you're not doing too badly either, are you?! Really jealous of your salmon - enjoy.

[@FabhcunGorm]

Nice smoker! Where in the west are you?

[@slowgynman1234.]

Sooo ,, how long did this take ? They look so gooood , ( as good as Irish music sounds ) thanks for posting , From Saskatawan Canada .

[@WayOutWestx2]

fastfreddy3000 Hi Freddy, I think there's some details in the description, but they take anything from 20 minutes to 3 hours, depending on how hot the smoke is and where they are in the chimney. Cold smoked fish dries out as it smokes and lasts much longer. Go for it!

[@biteon]

Like your style...

[@victorbitter583]

great vid. cool smoker and beautiful property. I don't suppose you have an opening for a live in house boy do you lol?

[@WayOutWestx2]

Victor Bitter No, sorry Victor. Anyway, we're horrible people really - we just pretend for the cameras : - )

[@victorbitter583]

lol. ok. you never know if u don't ask . cheers.

[@JoshuaSmithHomesteader]

Is this smoker a cold or hot smoker? Thank you.

[@WayOutWestx2]

+Joshua Smith It can be either. Just depends how much air goes through the fire box, which varies the fire from cool and smoky to hot and drier.

[@JoshuaSmithHomesteader]

WayOutWest Blowinblog Thanks for the info. I really like the design. I want to get into cold smoking meat like bacon and sausage, however I understand there is a fine line between safe and unsafe with cold smoking which is something to think about. I may just hot smoke. Take care, cheers!

[@ReliableHydroponics]

hi there, what type of wood would you recommend for the chimney? is there any toxin issues with using ply??

[@WayOutWestx2]

I don't think the ply gets hot enough to start giving off much - but I don't really know. In fact the soot build-up probably seals the surface quite effectively. But if you have Elm wood, I'd say that would be better - though any timber will twist and cup in the warmth unless it is braced. Good luck!

[@MsMesem]

Burning treated wood to create the smoke does not seem healthy. Get some Leptospermum scoparium growing, great for smoking and the bees make great honey with the flowers. It should grow in your climate.

[@doonhamer252]

We had one not to unlike that stone burner box , they used it to kipper herrings and to smoke malted barley, and belly bacon houghs even my grandas chedder..

[@johnbalogna803]

I was wonding about what temp the smoke chamber gets to ??

[@WayOutWestx2]

Hmm. Good question, John. I have no idea - but I'll guess at 150 c at the bottom and 75 at the top. I'm interested now - will have to check it properly next time we light it.

[@randomthoughts1001]

Now I'm hungry 😣

[@bigaricj]

I just learned about your channel and have been really enjoying it would you do a full featured video just on how you built your smoker and how it works with the hole in the back and the box that you set up on top. I'm very interested and maybe show the dimensions and can you warm smoke with it also or is it only design to be a cold smoker. I'd really enjoy if you could do that. I'm also new subscriber thank you take care.

[@WayOutWestx2]

bigaricj funny you should say that Bigaricj - we were thinking we might need to make a new one this year. It won't be just yet though - beekeeping season here first and then the fishing starts.. Thanks for watching!

[@Puukko79]

Did you make this?

[@WayOutWestx2]

Yes

[@bigdanny9721]

This is my cold smoker kzbin.info/www/bejne/goi0Yol6dtWNfZY

[@darkodakic5640]

So sad to see you burning bee hive parts...

[@WayOutWestx2]

I make hundreds every year - and burn the old ones. What's to be sad about? : - )

[@darkodakic5640]

I'm new beekeeper and love your you tube channel so was sad to see ,few days ago ,that you quit commercial beekeeping . I hope you still have some bees . There's a lot to learn from your videos ,for example like how to make your own wax foundation , which I was inspired to do recently :-)