I have an awesome smoker; Backwoods brand, for smoking meats. Just wondering how I might be able to used it for smoking fish. Temps, time, etc...? Any suggestions or experience in this area. My smoker uses wood or charcoal and will maintain a constant temperature for 8+ hours. Thanks
I smoke for 12 hours around 130 to 140.
After 10 hours, I pull the skin off & hit with smoke for 2 hours
I smoke for the first 3-4 hours then just charcoal till I pull the skin.
Some days it takes longer.
I like it on the dry side, yet a little moist.
I move the racks up/down depending on fillet thickness & done-ness, big on bottom first, then which ever
rack needs closer to the heat. & so on & so on every 2 hours.
26 to 30 fillets at a time depending on size of the fillet.
Buy the bible. There is no better book regarding smoking fish.
Darn near all its info has still not (wonder of wonders) been ripped off and either published elsewhere or posted on the Internet.
Here's the first recipe that got me started. http://www.salmonuniversity.com/rs_htss01_index.html
Here's a great time and temp chart for lots of different meats too! http://www.deejayssmokepit.net/Downl...emperature.pdf
That's the same ratio i use 4:1 , but no garlic. brine 12 hrs. (some like 5:1)
I wipe off with papers towels, I don't rinse. spary the racks with Pam, place the fish skin side down on the racks, & air dry about an hour.
If sunny, I lay in the sun for an hour.
Then smoke till done to your preference. I smoke it 10 hours, peel the skin off & smoke for 2 hour or more, I like it a little dry,