Small scale indoors Fish smoker

[salpas]

Hello everyone,

My name is Nikolas and i am new in this forum; my intention is to start smoking sea bass fillets in my house or indoors.

I dont have any experience in smoking, but want to invest to buy either an electric (more probably or a propane smoker);

Please can you suggest me some smokers that will be literally autonomous for the time that the actual smoking takes place?

I dont want to have mass production of fillets and i cant dedicate much space (i hope i am not asking too much)

Thank you in advance for your time

Nikolas

 

[tservice]

I would go with electric, propane and indoors is a deadly mix.

 

[chef jimmyj]

Nikolas, Can you give more information? How much fish at a time? Cold Smoke or Hot Smoked? Any other meat you will want to smoke in the future? Where are you located? There is only one " True " indoor smoker but it is very small. There are other electrics that are not recommended for indoor use but if you have a Really Good ventilation system set up or the ability to pipe the smoke out you can get away with them. You will get a TON of smoke in the house every time you open the door...That may upset your family because the smoke will stick to Everything and smell up the house a Long Time! 

I see this is your first post...Please go over to Roll Call and give us some more info about you. Thanks 

 

[wood chuck]

I just posted a thread on this . I was gifted an elect. indoor smoker (5qt.) Check out HSN .com  The name is Emson
 

 

[diggingdogfarm]

Indoor hot smoker.....

http://www.cameronsproducts.com/stovetop-smoker

Indoor cold smokers.....

http://www.smokingmeatforums.com/t/108139/small-batch-indoor-cold-smoking

http://cuisinetechnology.com/the-smoking-gun.php

~Martin

 

[salpas]

Dear Martin, 

Thank you for replying and assisting, but what i have in mind is something like Bradley or Smokin-it really; I am trying to find out which of the electric smokers (not only these two-but these are just so well known through advertising) are really autonomous and how can i make the most of the abundance of holly oak and cypress trees that my village is blessed with.

I would like to smoke batches of sea bass fillets (no more than 20-30 at a go) but be able not to be there while the process takes place due to time limitation.

If you can propose something that fits the above i would be delighted (my budget is quite high so feel free to propose anything that might suits best)>

Thank you for your time :)

Kind Regards

Nikolas

 

[chef jimmyj]

The Bradley is out because you must use "Their" wood pucks, no ability to use your local wood. The Smokin-It has been getting mostly good reviews. If budget is no issue look at the very nice units from Cookshack...JJ