I have just recently bought a smoker. have done ribs so far and they were gooooood! Now, onto the fish. I fish for just about all types: trout, white bass, perch, catfish, walleye, northerns, large and small mouth. how long?, what temp.? what seasongings etc. for the above would be helpful. Thanks.
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Earlier this year, we had a pretty interesting thread on this subject. You may want to read through it:
[url "http://www.bigfishtackle.com/cgi-bin/gforum/gforum.cgi?post=654963;#654963"]http://www.bigfishtackle.com/cgi-bin/gforum/gforum.cgi?post=654963;#654963[/url]
Also, I am attaching my notes for smoking fish. I have found that everyone who smoks fish does things a little different. My notes is just one way ... my way.
Good luck ...
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I like to use apple wood its delicious and usually abundant and free here in ut. I like to soak trout over night in maple garlic cloves and soysauce. Or else brn sugar soysauce garlic ginger a little sesame oil. Lots of times you can get lots of apples or any fruit that fall on the ground. I like to throw these directly on the fire periodically and as they burn they really impart a nice taste. Hope this helps I aint no chef or nothing.
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What kind of smoker did you buy?
I think the traditional wood for fish is alder. Check out the thread that tubedude referenced. [url "http://www.susanminor.org/forums/showthread.php?445-Smoked-Trout"]Here's[/url] the link I posted there. It's great on trout.
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[font "Comic Sans MS"][#800000]Check out the link below. They cover it all.[/#800000][/font]
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[url "http://forum.bradleysmoker.com/index.php"]http://forum.bradleysmoker.com/index.php[/url]
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Thanks for all the info. now to catch some fish and try it
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