01-11-2012, 06:26 PM
Three items that I've learned over the years (lots of years)
1: Whatever the brine, rinse well and dry the fish after brining.
2. There is NO set amount of time you can rely on to smoke "fish". Every fish is different size, thickness, and type (oily trout or drier white fleshed fish) and how they are prepped (gutted, fileted, with skin, w/o skin, etc.) and the outside weather conditions are varied. I actually have an insulated cover for my smoker for winter, but wind and temperature variations make a huge difference.
3. Try using a milder wood for fish - my favorites are apple and alder. Save the hickory and mesquite for red meats.
So experiment a little and you'll find one of the finest foods known to man will grace your table.
[signature]
1: Whatever the brine, rinse well and dry the fish after brining.
2. There is NO set amount of time you can rely on to smoke "fish". Every fish is different size, thickness, and type (oily trout or drier white fleshed fish) and how they are prepped (gutted, fileted, with skin, w/o skin, etc.) and the outside weather conditions are varied. I actually have an insulated cover for my smoker for winter, but wind and temperature variations make a huge difference.
3. Try using a milder wood for fish - my favorites are apple and alder. Save the hickory and mesquite for red meats.
So experiment a little and you'll find one of the finest foods known to man will grace your table.
[signature]