I have a 4-rack gas smoker -- tall -- and have usually smoked salmon by laying a couple fillets on each rack. If the fillets are too large, I'm forced to cut the tails off or something similar.
The results have always been very pleasing, but I do get a white curd that forms on each fillet, regardless of duration of drying pre-smoke or setting the temp at the lowest setting, etc... SO... I was wondering if hanging the fillets would reduce this curd formation, and allow me to (perhaps) get more fillets in the smoker. Perhaps a couple layers of vertical oriented fish versus a couple fillets on horizontal racks.
Has anyone done this in a small smoker before? Do you think the "integrity" of the skin would be such to allow a coat-hanger-sized wire to be pierced through it and looped over the top rack in a smoker? And have the fish "hold" during the time?
I know natives smoke strips vertically in large smokehouses -- the ones I've seen are tied with string, but I'm talking about a whole fillet in a smaller smoker.