04-02-2011, 03:10 PM
The main difference in smokers is the heat factor, and the smoke temperature. My little chief is more of a dehydrater smoker, with a constant 170 degrees. The Brinkman style smokers are more cookers with a slow low cook style of cooking with added smoke flavor. Then you have different styles of smoke houses, some with the higher heat for quick drying and smoke flavor. Others with the indirect heat and cool smoke.
The more moisture in the fish the quicker it will go bad, the less moisture, the longer it will last. It disappears pretty fast by the people that like it.
My friend that taught me to use a smoker uses a dry brine for fish. We use a dry brine for jerky, called big buck jerky cure.
Another friend uses an old fridge with an electric frying pan for the heat source for the wood chips. His brother uses a little chief, with a hot plate burner in place of the the electric heating element. Their fish is cooked and smoked in just a few hours. These are big fish and taste excellent.
Just follow the directions for whatever style of smoker you have. Adjust things to your own taste. It all tastes good !
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The more moisture in the fish the quicker it will go bad, the less moisture, the longer it will last. It disappears pretty fast by the people that like it.
My friend that taught me to use a smoker uses a dry brine for fish. We use a dry brine for jerky, called big buck jerky cure.
Another friend uses an old fridge with an electric frying pan for the heat source for the wood chips. His brother uses a little chief, with a hot plate burner in place of the the electric heating element. Their fish is cooked and smoked in just a few hours. These are big fish and taste excellent.
Just follow the directions for whatever style of smoker you have. Adjust things to your own taste. It all tastes good !
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