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Details about  HARK Portable Sawdust Fish Smoker including Bonus Smoking Wood (Hickory+Sheoak)

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HARK Portable Sawdust Fish Smoker including Bonus Smoking Wood (Hickory+Sheoak)
Item Ended
Item condition:
Brand New
29 Dec, 2015 20:42:28 AEDST
AU $65.00
May not post to United States - Read item description or contact seller for postage options. | See details
Item location:
Sydney, New South Wales, Australia


eBay item number:
Seller assumes all responsibility for this listing.
Last updated on  08 Apr, 2015 14:33:53 AEST  View all revisions

Item specifics

Brand New: A brand-new, unused, unopened, undamaged item in its original packaging (where packaging is ... Read moreabout the condition
Brand: HARK
Features: Collapsible, 3 Wire Rack Shelves, Uses Methylated Spirit


42 cm Long x 29 cm Wide x 25 cm High

Flat packs for easy storage - easy and fast to assemble.

Includes total 1KG of Smoking Sawdust

Convenient way to smoke fish and other foods outdoors. Perfect to take with you on your next beach holiday or camping near a river.

Brine your fresh fish catch using 1/2 cup of salt and 1/2 cup of brown sugar to 1.5 litres of water. After you submerged your fish in a storage container kept in the fridge for at least 2 hours (depending how thick your fish or fillets are) you gently rinse and pat dry.

Place the fish on the racks which should be lightly oiled and air dry for 1-2 hours further out of direct sunlight until you get a shine on the surface called the pellicle which seals the surface and prevents loss of natural juices during smoking. 

Get the smoker ready by placing a thin layer of sawdust on the bottom tray. Not to much else you can over smoke and produce a bitter flavor. Place your fish on the racks into the smoker.

Pour methylated spirits into the burner up to its halfway mark and ensure the burner holes are only half open. Carefully light the burner with a long match and place it under the smoker box in the centre. Make sure the surface you are smoking on will not scorch or burn as there will be some heat generated by the metho burner.

Place the lid on the smoker to trap the rising smoke. Duration depends on the thickness and size of your fish. Once the fish is cooked use a mitt to pick up and move the box away from the burner. Put out the burner with the cap provided and enjoy your meal.

More info is included in the cooking and care flyer included with the smoker.


Start smoking with 500g of Hickory & 500g of  Sheoak Sawdust


  • Collapsible metal box which folds flat
  • 3 chrome wire racks and smoking tray base
  • Lid with handle and side handles 
  • Carry bag for storage
  • Metho burner with cover cap


All products in our eBay listings can be picked up from our Sydney address after purchase or viewed / inspected before purchase.

Visit our showroom at 425 Parramatta Road, Leichhardt (SYDNEY). Open Mon to Sat (except on public holidays) from 10am to 5.30pm. 

 Closed on Sundays.

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