Smoking in cold/wet weather?

[AKArcher]

Two Part Question...

1. Okay...so I smoked a bunch of fish this summer in 60-70 degree dry weather and it took about 6-7hrs....

Now that is raining and 50-60... how long should it take? Or...should I just avoid smoking when it is raining? I am using a Big Cheif elec smoker. *Currently on hour 9 of first batch and still not done.*

2. Now that it is taking a lot longer then expected to get the first batch done, how long can my fish sit in the brine? At this rate I might smoke one batch a day...and I have 3 batches left. Can I just keep the fish in the brine for the whole time in the fridge? Or refreeze it until it is ready?

Thanks for any advice!

 

[akfangler]

I'd have to ask how you are determining "done-ness." Are you measuring internal temp, external temp, moisture content loss, time, 'feel'? I've smoked fish a bunch in the rain (where exactly did you find this 70 degree dry weather this summer?) and it does take longer, but I couldn't give you a specific time, because I don't use time as the determining factor. One option I would offer is to smoke for a certain amount of time, to ensure flavor, then finish in the oven to guarantee the fish reach the proper dryness/internal temperature. I've used 160F.
I wouldn' keep the fish in the brine much longer than what you normally do. Wash it off, and store in the fridge in a sealed container/bag if possible, or freeze if necessary (more than 24-48 hr delay). Not the best choice, but it does work.

--fanger

Two Part Question...

1. Okay...so I smoked a bunch of fish this summer in 60-70 degree dry weather and it took about 6-7hrs....

Now that is raining and 50-60... how long should it take? Or...should I just avoid smoking when it is raining? I am using a Big Cheif elec smoker. *Currently on hour 9 of first batch and still not done.*

2. Now that it is taking a lot longer then expected to get the first batch done, how long can my fish sit in the brine? At this rate I might smoke one batch a day...and I have 3 batches left. Can I just keep the fish in the brine for the whole time in the fridge? Or refreeze it until it is ready?

Thanks for any advice!