01-22-2007, 06:18 PM
I can offer a little insight on smoking fish. I bought a Luhr-Jensen Little Cheif electric smoker and have done a handful of batches so far. I have only smoked trout or salmon as of yet. I fillet the fish and keep the skin attached to the fillet. I brine the fish over night and smoke the fish for 4-13 hours, depending on the thickness of the fillet. The brine solution I use is: 2 cups hot water and add 1/2 cup salt, 1/2 cup sugar, and a little bit of brown sugar and mix the solution until the the salt/sugar dissolves. After it has dissolved, add 2 cups of cold water and pour over the fillets and place in the fridge overnight. Depending on the smoking time, I use two pans of hickory/alder wood. As mentioned before, smoking times will vary due the thickness and/or outside temp. Generally it takes 4-6 hrs, but have had it take as much 13 hrs (outside temp. was 5). Enjoy!
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