I’m thinking of starting smoking!
Are you a smoker? If so, how often do you smoke? I would have to say, regardless of whatever you might think or hear, smoking, I believe, is very good for you. It tastes good too!
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What do you think?
Oh, wait! You think I’m talking about smoking cigarettes? Cigars? Ha ha… no, I’m talking about smoking food! Like, making smoked fish or other kids of food! Like I say, I believe that smoking is a way of preparing foods that adds no fat, tastes delicious, and is a healthy way of eating.
I never have done a lot of food smoking, although I used to own a charcoal smoker when we lived in the States. It was kind of old, had some rusty parts on it, and such, so I just threw it away when we moved to the Philippines. In recent years, though, I have been wanting to get into smoking foods here in the Philippines. Primarily, I want to smoke different types of fish. There is such an abundance of fish available in the local markets, and I love smoked fish, so this is something that I really do want to do.
The problem is, even though I’ve been looking for several years now, I have yet to find any kind of commercially available smoker here in the Philippines. So, what it comes down to is that you need to make your own smoker, if you want to smoke foods here. Over the years, I have been looking at several different smoker designs, but have just never gotten busy and actually tried to build the smoker!
Last week, I found a discussion on the Internet about smoking foods, and somebody mentioned a YouTube video (which is actually a TV show segment) about a simple smoker design. I watched the video and found the design to be easy, and all of the items should be easily available here in the Philippines.
Have a look at the video yourself and see what you think. If you have experience smoking food, do you have any suggestions, either positive or negative, about this design? Do you think it will work well? I am certainly interested to hear your thoughts.
After building the smoker, the next challenge will be finding what kinds of woods that are locally available will be good for smoking the foods. I have always thought that Mango tree wood would possibly be a nice wood to smoke with, but a few weeks ago, I heard from a friend that Mango wood is possibly not healthy and has some component to it that is possibly poisonous for smoking. I will have to research that before I try it!
Any suggestions on locally available woods for smoking? I know that wood chips are not commercially available for smoking, so it will be a matter of going out collecting the wood, cutting it up into chips, drying it out, etc. It won’t be easy, but I think it will be a fun project.
Hi Bob. I am an expat living in Angeles City 2 years this month. I had a charcoal smoker like you describe. It worked quite well. Also several friends had smokers made from old refridgerators. That might be a good plan here as it doesnt need to be very big and the refs available here are about the right size. As to wood in states I used hicory, mesquite mostly and sometimes apple. Here I dont know what they use. Mabey there is someone in your area who smokes and you can ask them. Here in AC there is a lady that my friends wife takes fish to to smoke. He will be here Nov. 15 and I will try to find out what wood she uses. Now you got me thinking and mabey I will build a smoker too. Thanks for the great articals. I read them everyday
Hi Ray B – thanks for reading! And, thanks for your suggestions too. Yeah, in the States, with the little smoking I did, I also used hickory or mesquite wood for that. If you do find out what kind of wood they are using here, please give me an update on that!
Hi Bob – Well, in my experiences, I just can’t slice the meat thin enough to bunch and roll a nice perfecto. I suppose it would taste pretty good, but I’d wonder if I could keep it lit, what the draw would be like, and would I mess up the ashtray.
Have seen the “Good Eats” program – you should be able to find all that you need. Smoking food is a great way of preserving it, too. You won’t have to use as much vinegar as other traditional recipes call for.
Hi Paul – Ha ha.. the video I posted was from the Good Eats program!
My only real question is what kind of wood. I mean, Good Eats is a US show, and thus they are talking US types of wood, which most are not available here.
Hi Bob – Try coconut shells. Have seen them used up here and tasted the results (quite good).
Your friend is right about mango wood. It does contain irritants and resins that stir up some people’s allergies. I believe mango is related to poison ivy, too.
Hi Paul – Great idea! I love using coconut shell charcoal. Sawdust or chips from coconut shells would likely make an excellent smoking wood too. I’m gonna try that!
I never heard that mango was related to poison ivy, that’s interesting. I do know that the mango and cashews are related, though.
Hi Bob;
Paul is correct about dried Coconut husks, and it does have a good taste. My friend made a smoker out of an old refrigerator; we all came by to see it for the first time he lit it off. Where it was discovered that removing all the plastic from the machine would be a really great idea, five retired Merchant Seaman trying to smoke fish, you could have seen that one coming! After a few adjustments and dampening the coconut fibers, and fired it up again, the fish was pretty good,
Bob, you can ask the local tindera selling tinapa (tinap-anan in cebuano) what kind of wood was being used in making there products. Sometimes these sellers goes house to house and i used to see one before in marfori.
I think ipil-ipil is the one they are using as that’s the only tree you can cut off without requiring a permit from the DENR. Be informed it is illegal to cut mature trees without a permit even if you planted it and is in your own backyard.
Hi Rey – I’m not sure if the tinapa vendors would be using what I am looking for or not. I could try it, though. I’m looking for the flavor of the smoke, not the generation of heat. But, it would be worth a try! Thanks for your suggestion, Rey.
Have you tried Cannabis? Grows plentiful in the RP I hear, not so sure of the flavor but hey you won’t care afterwards anyhow !!!
Pizza anyone!!!!?????
…sry Bob i could not resist !!!
Hi brian – Ha ha… I prefer to remain free of the penal system!
There are all kinds of wood chips for smoking meat and fish listed on e-bay. You might just want to have a look see for the fun of it….do not know if any of them would ship to the Philipines or if you would even be interested in that.But if nothing else would give you a idea of all the different kinds of woods one can use for smoking meat or fish.
Good idea, Dan. I think it would be cost prohibitive to ship it over hear, but seeing what kinds of wood are being used might give me some ideas.
Hey Bob,
Your right about the flavor of smoked fish. I remember when I lived in Everett, Wa. I would visit my uncle in Sequim. On my way I would always stop at Port Townsend and buy a big ol’ slab of smoked salmon for about ten dollars. It was heaven
Hi hudson – Now you’re getting into my personal history! Not sure if you are aware, but I was born in Port Townsend. Lots of family up in that neck of the woods too. My Mom lived in Sequim for a number of years too when she was a child. When we lived in Washington, I used to go salmon fishing every year. Whatever fish I would catch, I would always have it smoked. Love the stuff! I can only imagine that there are some fish here that would make for some very tasty smoked fish too. Tuna in particular, I’ve heard that it smokes up nicely.
Hi Bob. I also want to buy a smoker. My new filipina asawa misses the dried fish. Its so expensive here even at the asian markets. Im hoping Some smoked fish will fill her need. Maybe some smoked bangus?
Ha ha.. sorry, Hudson… the dried fish and smoked fish are completely different! I doubt you’ll satisfy her craving with smoked fish! She might like it too, but it won’t be a replacement. Also, you won’t save yourself from the smell of the dried fish! Ha ha
I found a list of woods suitable for smoking now I have to look around my desk and find it again… ah here it is:
Acacia – Like Mesquite
Cocanut hulls
Guava
Mulberry – Haven’t seen these in Davao
Calamansi
Pomelo
Although I suffered no ill effects from the Mango Wood I’m not about to press my luck. I have a bunch of Santol wood in backyard as well and its well cured now might give that one a go when I make bacon the next time. As for a smoker I have a plan to go “Filipino” when I make it as use whatever cast off building stuff I have around the house… mostly leftovers from building the chicken coop.
Hi Louis – Thanks for the tips. Wow, I am thinking that the Calamansi and Pomelo woods might have some very nice flavors in the smoke! I appreciate the tips! If you start smoking too (or keep smoking, I should say), maybe we can do some testing together and come up with some nice flavors!
oh no problem, hardest part is getting the wood. I chip it up using my bolo knife (as long as the wood is seasoned). I think I’d have to go out in the province to hunt down some of these woods though. Haven’t seen a Calamansi larger than a bush here in town.
We have a smoker in our house by the front door. I got it as a gift from work for my tenth anv. I put it all together but it has nver been used. It has been there for about seven months now.
Oh my, Don! You’re making me jealous!
Hi Bob, Living on the lighthouse I did a lot of smoking of fish and meats including sausage. Anything round works – cement rings, metal rings. Just stack them up and put the racks between. Doesn’t matter if the smoke leaks out. You can always plug the cracks with tinfoil. The hotplate is a good idea and makes a uniform smoke. One secret – put a baffle between the hotplate and the food (a grill rack covered in tinfoil works well). This spreads out the heat and also makes the smoke fill the smoker better. I used wild crab apple as it was the only hardwood I could find. With the hotplate, you don’t need to make very small chips – you can use chunks as they will start smoking once they get hot enough. Enjoy! Try smoked hard boiled eggs. Yummy!
Hi John – Nice new Gravatar, my friend!
Thanks for the tips. I like the design with the flower pots, as shown in the video, and will probably try something like that. I have a design that I got several years ago for a smoker using an old refrigerator, which looks good too. Only problem on that is that you need to make sure the old refrigerator has no plastic inside it, or it kind cause poisoning of the meat being smoked.
Smoked hard boiled eggs? Wow… never heard of that, but sounds like it might be very good!
I plan on making pickled eggs once my boxes arrive with all my equipment. Coupled with smoked eggs and some San Mig to wash it down sounds like a good night… of course my wife might make me sleep on the couch after that repast.
Hi again Bob, I just found a webpage for the BBQ/Smoker I had on the lighthouse. http://barbequick.net/store/index.php?main_page=product_info&cPath=1&products_id=7&zenid=e97d8bdd789a56ef4deada57cb9d3fd0 Firstly you could buy additional sections so you could make it higher and smoke more items. Secondly it had (make the photo larger) a metal bowl over the coals (or hotplate) in which you could add liquids such as apple juice, spiced wine, or? to also flavour the meat. This bowl also caught the drippings so they didn’t fall on the coals/hotplate and burn, making black smoke. Worked very well even in the wind. With this you could barbecue, smoke cook food, or just smoke the food. Smoking lightly and then cooking the meat is also good, or just add some nice dried wood on your barbecue coals as the meat cooks. Really adds the smoky flavour too.
Hi John – Thanks for sharing that!
Hi Bob,look at this link,its got many good ideas.I agree with all that the guy says as I was in the trade on a very large scale in the UK for about five years.
http://www.coquinaria.nl/english/recipes/smokedfish1.htm
Hi john.j – Hey, long time, my friend! Good to hear from you. Thanks for sharing that link for the fish smoking.. I’m gonna give that a read! When I start smoking, which I hope is soon… I guess I have to invite all LiP readers over for coffee and smoked fish!
What a combination!
Hi Bob,
I remember my Mom used guava leaves for smoking fish…you still need glowing hardwood (or any) charcoal. Just add a layer of fresh guava leaves about a couple of inches above the charcoal then set the fish (or meat)on top of the guava leaves.
Thanks,
Glenn
Sounds nice, Glenn! I’ll give that a try!
Geeez Bob, just go to wal-mart, get a nice brinkman smoker, a 25 pound bag of kingston briquettes and a bag of mesquite hickory chips put beer in the water pan and let it smoke for about 10 hours
we used to cut 30 gal barrels in half and weld in tabs to hold the grill put a grease drain and hinge the top always worked great. I thought most fruit woods worked good for smoking ?
Hi Tommy – I went to Walmart yesterday. “Sorry sir, out of stock!” Ha ha….
Maayong Buntag Bob
You are making me hungry just watching this video. Good luck with you smoking fish.
Hi Larry – That pork on the video did look pretty delicious!
hi bob, we have been smoking pink salmon for about two weeks now. the wood i like to use here is alder. but it all depends on your brine. ive taken smoked salmon to the philippines a few times and it goes quick. ive been thinking of building a smoker there made from wood. the kind the old timers used to use here to smoke ham and bacon. i think it would get a lot of use there.
Hi jerry smith – good to hear from you, it’s been a while! I miss smoked salmon, and it’s simply not available here. I hope that I can smoke some local fish and it’s as good as the smoked salmon!
hey bob. ill try and bring you a few jars in december. they are only 1/2 pints but they do the job. the only safe way to can salmon is to use small jars. the 1/2 pints take 1 hr and 40 minnets at 10 lbs pressure in the cooker to kill any bactertia and thats after the fish is smoked. in my fish i usily smoke a little longer if i am going to can them, also for canning i will add more salt to the brine. its good to hear from you too. dont worry i still follow every week. i just reply where i might be helpful. take care
Hi jerry – Thanks for the kind thought! You really don’t have to bring me anything… although I wouldn’t be upset if you decided to bring some of that smoked salmon!
come to think of it i dont remember seeing any last winter when i was in davao either.
Hi Bob,
Besides the web link link above by John.j., this guy seems to have a great hand on things too. http://www.barbecue-smoker-recipes.com/ Lots of tips.
Well, as usual the topic of your narrative provoked a lot of comments. Keep it up. Always interesting reading.
Great link there, John. I see they even have a category of bbq desserts! Wow!
kamusta bob
ahhh we have been smoking lobsters and fish for years.so now im thinking of making a new batch and i will see if i can send you some if you might like it.leave your adress in my email and i will see what i can do.
salamat bob…..ooh we usually use hickery or even better is apple wood…..
Here where we live in Bulacan one can buy charcoal. Is wood charcoal and it is hard to lite. But once its going it burns slowley. Some say put gasoline on it but not me. I used some old newspapers and it was slow to get started but burned quite well. There is alot of places to buy the wood charcoal here. Most little stores even have it. You might check with people in your area. Thanks for the tips on a smoker. Sure hated to leave mine behind in the states. We bought a Filipino Habachi to cook on using this black wood charcoal. The hamburgers were Masarap!
Hi Bob G – We can buy charcoal here too – either wood chunk charcoal or coconut shell charcoal. The wood I am looking for, though, is for the smoking chips.
hello bob… we used to use a metal garbage can for a smoker.{ a new one of course} but we didnt put the fire inside the can because all you want is the smoke. you build your fire in a small pit in the ground and use stove pipe to bring the smoke to the can , you put holes in the lid of the can with a drill. there are many good ideas here im sure one of them will work for you.
Hi Ken – I was thinking of doing that too… problem is that you can’t buy a metal garbage can here, at least I can’t find one!
Hi Bob,
I just came across your blog and read about your interest in smoking meat. I’m a filipino from Manila but I relocated here in Cagayan de Oro (a 6 hour drive from Davao) just a year ago. I’m such a bbq lover that I am now one of a very few filipinos for sure that is into bbq smoking.
I just finished building my first smoker out of a 55 gallon container drum which people from the US call and Ugly Drum Smoker (UDS). It’s a very simple build and it is worth building, a very effective smoker indeed. I registered as a member at http://www.bbq-brethren.com and they have a thread there as to how to build a UDS. You can check in out.
As to the wood, Handyman at Robinson’s (I’m sure there’s one in Davao) sells mesquite. I asked the manager from that home depot if they can sell hickory and apple wood chips in the future and they told me that they’ll make an acquisition request for those products and hopefully they can sell them soon. I tried calamansi and pomelo and they really work well.
The supermarkets here don’t sell dry rubs unfortunately but the website I mentioned above have dry rub recipes perfect for our needs here.
Hope my info serves you well.
JOHN
Hi John – CdO a six hour drive from Davao? Nah, I can do it in 4 1/2!
Seriously, though… nice to meet you, and thank you for stopping by! You have some nice info there on Smoking! Maybe sometime if you are in Davao, or when I am in CdO we can meet each other over some smoked food! Sounds like a plan to me!
No problemo Bob. I’m just an email away… its erwinjohnbbq@gmail.com
Looking forward to a nice smoke ring around slices of tender briskets and fall of the bone ribs.
JOHN
Sounds good, John! I am looking forward to meeting you!
Hi Bob,
I had my first cook with my UDS. I made a blog for my exploits with smoking meats. You can check it out at http://erwinjohnsbbqanddivinglife.blogspot.com . Let me know what you think
JOHN
Hi erwin – I looked at your article, and you have some good looking foods that you cooked on the UDS! Cool! I like that. Guess what… I saw a commercially made UDS at Gaisano yesterday too! I would like to buy one… it seemed a bit expensive to me, though… P9k+. What do you think?
Hi Bob,
Sorry for the late reply. Been busy lately. 9K is too much for a commercial type UDS. I built mine for a cost of around 3K including the thermometer (cost of thermometer is 15$). You can build it in 2 days time inclusive of the drum burn. Moreover, the thought of cooking meat on an equipment that you personally built adds more thrill to the process. Just my two cents worth. Nevertheless, nothing really beats the taste of bbq smoked meat may I say.
JOHN
big fish ind banalives bob
nice taste
Me im living ind aurora zamboanga del sur
rienus
Hello rienus – Thanks for stopping by my site. And thanks for the tip on the big fish! Enjoy your stay in Zamboanga del Sur!
Hi Paul – Yeah, removing the plastic innards of the fridge is an important step! Ha ha… Otherwise things might taste a little funny!
Hi Erwin – OK, my friend.. yeah, I thought that was too expensive!
I’m not good at hands on type work like building something, though. Maybe I have to give it a try, though… we’ll see… Thanks for the encouragement!