Smoking – Getting Started & Basic Equipment

Smoking is one of the oldest preservation methods in the world – and at the same time one of the most satisfying. Home-smoked fish tastes different from anything you can buy at the supermarket. Getting started is manageable if you choose the right equipment from the beginning.

The three types of smokers

Tabletop smoker

The classic starting point. A compact metal box (approx. 50 × 25 cm) with a drawer for smoking meal, a rack, and a lid. Works on a gas stove, camping stove, or open flame.

Advantages: inexpensive (from about €30), space-saving, ready to use immediately Disadvantages: hot smoking only, limited capacity (2–3 trout), not for enclosed spaces – smoke contains carbon monoxide, so even a small smoker belongs outdoors

Recommended for: beginners, small quantities, camping

Smoking barrel

A converted metal drum (often 60–200 liters) with hooks for hanging and a rack for smoking meal at the bottom. Versatile, since it can be used for both hot smoking and – with an external smoke source – cold smoking.

Advantages: high capacity, flexible, cheap to build yourself Disadvantages: temperature control takes practice, weather-dependent

Recommended for: occasional smokers with a garden

Smoking cabinet

A professional cabinet, often made of stainless steel, with several shelves, a built-in thermometer, and a separate firebox or cold smoke generator. Offers the most precise control.

Advantages: constant temperatures, large capacity, suitable for both hot and cold smoking Disadvantages: starts at around €200–600, needs space

Recommended for: regular smoking, larger quantities, sausage and fish

Hot smoking vs. cold smoking

Two things about cold smoking: The fish stays raw – because of the listeria risk it isn't for pregnant women, older people or anyone with a weakened immune system unless it's thoroughly heated. And vacuum-sealed means airtight: according to the BfR, botulism bacteria can grow without air – in vacuum packs, for example – and certain strains are only held back below 3.3 °C. So keep vacuum packs very cold throughout or freeze them. And: according to the BfR, hot-smoked fish is often contaminated with listeria too.

For beginners, hot smoking is recommended – faster results, fewer potential mistakes, no extra cold smoke generator needed.

Essential accessories

• Smoking meal or chips – beech meal is the classic, good for all fish species
• S-hooks or smoking rack – for hanging or laying fish, depending on smoker type
• Kitchen thermometer – a simple bimetal thermometer is enough for hot smoking (from €10)
• Brine container – a large vessel for brining (plastic box, bucket)
• Paper towels and a drip rack – fish must be well dried before smoking

Optional extra: a cold smoke generator (maze/pellet smoker, from about €15) turns any barrel into a cold smoker.

Cost overview

Conclusion: If you want to smoke 2–3 trout after a day's fishing, a tabletop smoker for €40 will serve you very well. If you plan to process larger quantities regularly, invest directly in a barrel or a cabinet.

Sources

• German Federal Institute for Risk Assessment (BfR): Invisible threat: listeria in smoked fish, as of 6 Oct 2020, accessed 5 Oct 2026
• German Federal Institute for Risk Assessment (BfR): Clostridia, accessed 5 Oct 2026
• German Federal Institute for Risk Assessment (BfR): Rare but avoidable: questions and answers about botulism, as of 12 Nov 2025, accessed 5 Oct 2026
• German Federal Centre for Nutrition (BZfE): Fisch: Vom Einkauf in die Küche, accessed 5 Oct 2026

The sources support individual statements in this article. The organisations named have neither reviewed nor endorsed it.