Rookie Smoker

RatherbeFishing · 03-24-2008, 07:26 PM

Real good at smoking cigarettes, but not so good at smoking fish (never really tried). Just ordered a small smoker online. (SmokinTex Smo-kit) propane smoker. Would love to hear how you all prepare and smoke your fish.

OldBaldGuy · 03-25-2008, 10:15 AM

Stocker trout are a good place to start. Gut 'em, gill 'em, wash them off real good (be sure to scrape off the black crud next to the spinal cord), and then soak them in salt water overnight in the refrigerator. The next morning, smoke them over some apple wood until the meat gets flakey.

If you have enough trout and want to experiment a little, soak them in two separate bowls overnight, and add brown sugar to one of the bowls of saltwater. Most people like the "sweet" version smoked harder (drier).

Fish On · 03-25-2008, 12:54 PM

I know when I was in Alaska everyone was doing "cold smoke" on the salmon for something like 8-9 hours. And it was AWESOME.

rippin-lips · 03-27-2008, 08:09 AM

I use my Traeger to smoke walleye. I usually only smoke it for an hour and then turn up the heat to finish it. The best flavor I have ever tried. The wife would never eat fish until I started giving it a little smoke flavor and now she loves it.

Fish Recycler · 03-28-2008, 10:28 AM

I love my smoker. I bought it when I was in Washington. A native american gave me a big chum salmon, which justified the cost of the smoker.

Search online for brine recipes. Brining is what makes the smoking experience "full," in my mind. But rinse your brine before you smoke or you'll have a salt stick with a morsel of meat inside.

I use the wood shavings, not the chunks, and I soak my shavings in a pie pan. I change my wood chips hourly, always putting in new wood. I always keep a pan of water (or another liquid) inside the smoker so I'm getting the benefit of the smoke and the moisture from the steam.

There's a whole happy world of cooking with smoke and spice, and although carcinogenic, it's delicious!

RatherbeFishing · 03-29-2008, 09:48 PM

I smoked my first fish tonight (six stocked trout). My wife, who will eat crappie and some catfish because she does not really like fish ate 2 1/2 fish. Thought it was great. I cannot wait to try again. Tried to follow your advise, and from the sounds of things did ok. Thanks again!

03-24-2008, 07:26 PM	#1 (permalink)
RatherbeFishing Member Join Date: Oct 2007 Location: Auburn Nebraska Posts: 18 Thanks: 0 Thanked 0 Times in 0 Posts	Rookie Smoker Real good at smoking cigarettes, but not so good at smoking fish (never really tried). Just ordered a small smoker online. (SmokinTex Smo-kit) propane smoker. Would love to hear how you all prepare and smoke your fish.

03-25-2008, 10:15 AM	#2 (permalink)
OldBaldGuy Member Join Date: Aug 2006 Location: The paradise formerly known as Elkhorn Posts: 5,234 Thanks: 29 Thanked 71 Times in 41 Posts	Stocker trout are a good place to start. Gut 'em, gill 'em, wash them off real good (be sure to scrape off the black crud next to the spinal cord), and then soak them in salt water overnight in the refrigerator. The next morning, smoke them over some apple wood until the meat gets flakey. If you have enough trout and want to experiment a little, soak them in two separate bowls overnight, and add brown sugar to one of the bowls of saltwater. Most people like the "sweet" version smoked harder (drier). __________________ “I think every happy memory plucks a hair from your head; if you see an old bald guy, he’s probably had a great life.” –-Red Green

03-25-2008, 12:54 PM	#3 (permalink)
Fish On 2008 Catch and Continue Finalist Join Date: Aug 2006 Location: next to the trolling rod Posts: 1,059 Thanks: 0 Thanked 2 Times in 2 Posts	I know when I was in Alaska everyone was doing "cold smoke" on the salmon for something like 8-9 hours. And it was AWESOME. __________________ When you have the option, please buy American made. If it does not save your job, it might save mine.

03-28-2008, 10:28 AM	#5 (permalink)
Fish Recycler 2007 NEFGA Angler Of The Year Finalist Join Date: Aug 2006 Location: Council Bluffs, IA Posts: 1,230 Thanks: 4 Thanked 13 Times in 7 Posts	I love my smoker. I bought it when I was in Washington. A native american gave me a big chum salmon, which justified the cost of the smoker. Search online for brine recipes. Brining is what makes the smoking experience "full," in my mind. But rinse your brine before you smoke or you'll have a salt stick with a morsel of meat inside. I use the wood shavings, not the chunks, and I soak my shavings in a pie pan. I change my wood chips hourly, always putting in new wood. I always keep a pan of water (or another liquid) inside the smoker so I'm getting the benefit of the smoke and the moisture from the steam. There's a whole happy world of cooking with smoke and spice, and although carcinogenic, it's delicious! __________________ You can be a Fish Recycler too...let 'em swim. To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.

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03-27-2008, 08:09 AM	#4 (permalink)
rippin-lips Member Join Date: Jan 2007 Location: Kearney Posts: 106 Thanks: 0 Thanked 0 Times in 0 Posts	I use my Traeger to smoke walleye. I usually only smoke it for an hour and then turn up the heat to finish it. The best flavor I have ever tried. The wife would never eat fish until I started giving it a little smoke flavor and now she loves it.

03-29-2008, 09:48 PM	#6 (permalink)
RatherbeFishing Member Join Date: Oct 2007 Location: Auburn Nebraska Posts: 18 Thanks: 0 Thanked 0 Times in 0 Posts	I smoked my first fish tonight (six stocked trout). My wife, who will eat crappie and some catfish because she does not really like fish ate 2 1/2 fish. Thought it was great. I cannot wait to try again. Tried to follow your advise, and from the sounds of things did ok. Thanks again!

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