smoked fish

[fish patroll]

i just bought an electric smoker and there are no directions on how to use it,can anyone tell me exactly how to smoke fish?thanks.

[sfw1960]

Never use a metal container to brine your meat !!
Other than spices usually a 1 cup sugar - 1 cup salt to one quart of water mixture for brine ---24 hrs MINUMUM to brine in...
This should help a bit.. D/L the PDF file here....
http://www.smoke-house.com/

:D Robert:D





http://www.luhr-jensen.com/

[catfishhoge]

Well it is realy simple.

First of all don't be afraid to experiment with brine's. There are so many different one's and you can adjust any of them to your own taste. Robert has the base down but you can use less or even no salt. I will use 1/2 cup per 1/2 galon of liquid.
As far as liquid's you can use soy sauce, worscheshire(spelled wrong) sauce, terreyacy(also spelled wrong). And a good hotsauce mixed with any of these. Also a lemon juice/pepper brine is good. You will usually add water to any flavor brine so you can cover the fish while soaking at least overnight.

I am sure you will be smoking fish that you have caught yourself so you should know that it has been my experiance that it is much better if you leave the skin on the fillet. So when you catch a king or laker fillet the fish but leave the skin on and cut the fillet in 3 inch section's front to back. Then wash good. Now you can soak them in the chosen brine.

I have an electric brinkman. Your smoker should have a water pan that goes under the rack's. Fill the pan half full with hot water. You can add to this things like quartered apple's or onion's if you like. Plug the smoker in! Add your wood to the burnner.

Now take the fish out of the frig and lift each piece out of the brine letting it drip good then place skin down on a couple paper towel's. Take a couple more paper towel's and pat the fish dry.
Put like pieces on the same rack. Put the thickest fish on the bottom rack, add the top rack, cover, get a cold beverage and watch the smoke roll! You may need to add wood when the smoke lightens but that's ok.

On my smoker I go bettwen 1 1/2 hour's to 2 1/2 hour's depending on the thickness of the fish.

When the fish is done all you do to get it off the rack is slide a mettal spatchula bettwen the meat and skin.

Enjoy!

Rick

[northern_outdoorsman]

Great Info...I am moving this to our Recipe Section where it belongs....

[Fuzzz]

i know this is for an electric smoker, but someone gave me a charcoal brinkman (brand-new) and no directions. i have never used charcoal before, so if anyone could give me pointers, it would be greatly appreciated (i don't even know how to use charcoal- i know, it's sad). :confused: :confused:

[sfw1960]

Do just like catfishhoge said EXCEPT you need to stoke the fire with coal , water pan up top coal underneath...
you can get more info here.....


DUDE !! I JUST SAVED YOUR SMOKER'S LIFE!!!!!!!
DUDE!!!
hehehehe....
http://www.thebrinkmanncorp.com/service_manuals.asp

Woo Hoo!!!!
SFW WuZ HeeRRR!!!!!:eek:

[Salmonsmoker]

I just brought several recipe's forward from the past 2 years on the smoked fish question. There is a lot of information here on that subject. Hope it hleps.

Salmonsmoker