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Joined: Jan 2009
Posts: 11,518
Campfire Outfitter
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OP
Campfire Outfitter
Joined: Jan 2009
Posts: 11,518 |
Bought an Electric smoker today. Main focus right now is smoking Trout and Salmon. I'd appreciate any tips or links.
A co-worker a while back would smoke Salmon, Man, it was Godly..
I believe he said he prepared the fish with skin on, coated with a 50/50 mix of brown sugar and Kosher salt?
He would rinse after maybe 8 hours, dry then smoke.... it was capital G good...........
Smoking times? amount of wood chips? Temp of smoker? Temp of smoked fish? When is it done?
Have at it.
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Joined: Apr 2009
Posts: 33,971
Campfire 'Bwana
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Campfire 'Bwana
Joined: Apr 2009
Posts: 33,971 |
Look up old threads from Sitka Deer. He seems to be the ninja of all things smoked fish!
Proud to be a true Sandlapper!!
Go Nats!!!!
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Joined: Sep 2011
Posts: 60,721
Campfire Kahuna
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Campfire Kahuna
Joined: Sep 2011
Posts: 60,721 |
I'll say it first, fish are soggy, and hard to light.
The ash trays ain't pretty either.
We now return you to regular posting.
These premises insured by a Sheltie in Training ,--- and Cooey.o
"May the Good Lord take a likin' to you"
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Joined: Jan 2009
Posts: 11,518
Campfire Outfitter
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OP
Campfire Outfitter
Joined: Jan 2009
Posts: 11,518 |
I'll say it first, fish are soggy, and hard to light.
The ash trays ain't pretty either.
You win, I had the over/under at 4 replys.
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Joined: Sep 2011
Posts: 60,721
Campfire Kahuna
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Campfire Kahuna
Joined: Sep 2011
Posts: 60,721 |
I did try to redeem myself from that BAD gag, with that disclaimer.
I to, would like to prepare the fish by using a method called "smoking".
These premises insured by a Sheltie in Training ,--- and Cooey.o
"May the Good Lord take a likin' to you"
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