Smoking guide

Fish smoker: which one suits you?

A smoker turns your catch into smoked fish. Here you see which types there are, what to look for when buying and how to smoke safely.

How to hot smoke fish

Hot or cold smoking

Hot smoking: The fish is cooked through. The easy way in, with a thermometer in the core.
Cold smoking: The fish stays raw, it is only dried and smoked. Needs more experience.

Terms as defined in the German Food Code guidelines for fish and fish products (Federal Gazette, 22 March 2021).

Green metal fish smoker in a garden with smoke rising from the chimney — Photo: Picture8, Wikimedia Commons, Public domain, adjusted to 3:2

What types of smoker are there?

Tap a type: what it is good for and what to look out for.

Tabletop smoker

Small box with spirit burners, for a few portion-sized fish by the water or in the garden.

Smokes: hot
Good for: beginners, trout and mackerel on a rack or hooks
Look for: wind shield, firm base, tight-fitting lid

Smoking cabinet

Tall cabinet with the fish hanging above each other. More space, you control the heat with vents or a dial.

Smokes: hot, with a cold smoke insert also cold
Good for: larger batches on hooks
Look for: thermometer in door or lid, adjustable air supply

Smoker drum

Drum with a fire or burner below, often home-made. Lots of space, you steer the heat with fire and air.

Smokes: hot, with a cold smoke insert also cold
Good for: larger batches, if you have practice with fire
Look for: fire box separate from the fish, thermometer, lid with draught control

Cold smoke generator

Small metal maze in which smoking dust smoulders slowly. Goes into a cabinet or drum and gives smoke without much heat.

Smokes: cold
Good for: smoked salmon style, once you have experience
Look for: the fish stays raw, not suitable for risk groups (see safety)

What heats it?

The heat source decides where and how easily you smoke.

Methylated spirits

Typical for the tabletop smoker: ready fast, no power needed, easy to carry.

Plus: light, works by the water
Look for: fill and put out the burners only as the manufacturer's manual says

Electric

Heating element with a dial: the temperature stays even, handy for long sessions.

Plus: even heat, little adjusting
Look for: place it exactly as the manual says: some electric smokers must not be used outdoors, per the manufacturer

Gas

Burner on a bottle: hot fast, easy to adjust, no socket needed.

Plus: fast and finely adjustable
Look for: check hose, regulator and leaks before every season (see safety)

Wood and charcoal

The classic in drum and cabinet, with a strong flavour. Holding the temperature takes practice.

Plus: flavour, no power or gas needed
Look for: outdoors only, keep the distance to walls and anything flammable given in the manual

What to look for when buying

Size. Think about how many fish you smoke at once: a tabletop smoker does a few portion-sized fish, for hanging larger batches you need a cabinet or drum.
Material. Sturdy, easy to clean and with a tight-fitting lid or door, so smoke and heat stay inside.
Thermometer. A thermometer on the smoker shows the temperature inside. For safety what counts is the core of the fish: a probe thermometer belongs with it.
Fire box and air. Embers or burner separate from the fish, vents to adjust and a drip tray so no fat drips onto the embers.
Accessories. Hooks or rack, smoking dust from resin-free hardwood such as beech or alder, heat-proof gloves.

Your first batch

Hot smoking in short. Amounts and times are in the step-by-step guide.

Prepare. Gut the fish, remove the kidney, rinse thoroughly.
Salt. In brine or dry, covered overnight in the fridge.
Dry. Rinse, pat dry and let it dry somewhere cool and airy until the skin feels dry.
Set up. Outdoors on a firm, non-flammable base, with distance to walls and anything flammable. Add smoking dust and drip tray.
Smoke. Heat up, hang or lay the fish with space between them, close the lid, keep an eye on the temperature.
Measure. Probe thermometer in the thickest part: the BfR recommends at least 70 °C in the core for two minutes.
Store. Let it rest briefly, put leftovers covered in the fridge and eat them soon.

Safety

Outdoors only: Embers and flames produce carbon monoxide, which you can neither see nor smell. The BfR (German Federal Institute for Risk Assessment) warns it can be deadly indoors, even with a window or garage door open. Manufacturers' manuals also rule out tents, caravans, motorhomes and boats.

Gas: Check hose and pressure regulator regularly, test for leaks with leak detection spray or soapy water, never with a lighter. Replace hose and regulator after ten years at the latest and do not store the bottle in a cellar (Suva).

Food safety: For safely cooked fish the BfR recommends at least 70 °C in the core for two minutes. Pregnant women, older people and people with weakened immunity should, according to the BfR, avoid raw, smoked and cured fish and only eat fish cooked through (listeria). Sooty fish caused by resin or dripping fat can contain more PAHs (LGL Bayern).

Quick questions

Which smoker is good for beginners?

A tabletop smoker: small, quick to set up, heated with methylated spirits and enough for a few portion-sized fish. If you often smoke larger batches, go for a smoking cabinet or a drum.

What is the difference between hot and cold smoking?

Hot smoking cooks the fish, cold smoking leaves it raw, only dried and smoked. That is how the German Food Code guidelines describe it. Hot smoking is the easier start.

Can I use a smoker in the garage?

No. Smokers with embers or flames belong outdoors: the BfR warns of deadly carbon monoxide indoors, even with the door open. For electric smokers, follow the place of use in the manual.

How do I know the fish is done?

Most reliably with a probe thermometer in the thickest part, following the BfR advice for cooking. The dorsal fin also pulls out easily and the flesh is no longer glassy.

Sources (8)

Last checked 2026-10-22. Found a mistake? Write to [email protected].

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