Fish in smoker ?

Anyone ever cook fish they catch in a smoker?
I want to try it but seems like they'd stick to the steel grate or fall through.
Thanks

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I've cook both salmon and striper with my smoker. It is pointless trying to cook on the rack because the fish will fall apart when you try to take it off the rack.
What I do is I take foil and fold the edges up all the way around. I lay my fillets in the foil take olive oil and cover the fish both sides. Sprinkle some Tony's Creole
seasoning to your liking. The more seasoning the more bite (heat) it will have.If you are cooking a lot of fish don't try to do it on just one piece of foil. It will be hard to handle when placing on rack.
I just slide the rack out and use a spatula to remove the fish to my platter or plate. The striper will cook faster than the salmon and falls apart easily.. Does with me anyway.
Wife and the grand kids love it. We do the salmon quite often with some fried okra.

I remember not long ago reading a thread about smoked crappie. I haven’t tried it but it sounded really good.


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Salmon is the only fish I've had good luck smoking. I brush olive oil on my racks and lay the fish skin side down on rack. Never had a problem with sticking or falling apart. I brine overnight and air dry until a pellicle forms then place in smoker.

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Originally Posted by SeaRay

Salmon is the only fish I've had good luck smoking. I brush olive oil on my racks and lay the fish skin side down on rack. Never had a problem with sticking or falling apart. I brine overnight and air dry until a pellicle forms then place in smoker.

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I do the same thing with salmon and striper and never have a problem with sticking or falling apart. I think the key is forming the pellicle.

This is one of two ways i only eat catfish, the other is fish cakes like a crab cake. I got some grates to lay over the racks that prevent the fish from falling apart, i didnt have a problem with sticking to rack. I also smoke sturgeon if im home in mn and get one i can keep, otherwise my cousin always gives me smoke sturgeon.

This is rainbow I did couple weeks ago
http://i67.tinypic.com/24q1das.jpg

That looks good gaspumper. What heat degree and how long did that fish cook?

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Originally Posted by gabowman

That looks good gaspumper. What heat degree and how long did that fish cook?

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X2!


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I smoked them in a Bradley smoker. Used a dry rub 3 parts brown sugar 1 part pickling salt,In a plastic container layer fish with dry rub in between each layer, put in the frig over night and stirred a couple of times,in the morning rinsed each piece and patted dry,arrange on smoker rack let get tacky,turned smoker on till temperature reached 120 degree,then put fish in smoker 60 minutes, No Smoke at 120 degrees,
160 minutes Smoke at 120 degrees (I used 4 apple and 4 cherry bisquets alternating)
100 minutes No Smoke at 140 degrees
60 minutes No Smoke at 160 degrees
Brush with warm maple syrup
60 minutes No Smoke at 160 degrees

I cook crappie on my Big Green Egg all the time. I use the plate setter to cook indirect to not cook over direct flame. I don't slow cook but the fish pick up a lot of smoke flavor. I cook at around 300. I put the fish on a big aluminum pizza pan.

A good friend of mine smoked some bluegills last year and they were delicious. All he did was slit up the belly, gut, and wash them, no deheading or scaling, when they were done the skin and scales just peeled back easily.

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Originally Posted by gaspumper

I smoked them in a Bradley smoker. Used a dry rub 3 parts brown sugar 1 part pickling salt,In a plastic container layer fish with dry rub in between each layer, put in the frig over night and stirred a couple of times,in the morning rinsed each piece and patted dry,arrange on smoker rack let get tacky,turned smoker on till temperature reached 120 degree,then put fish in smoker 60 minutes, No Smoke at 120 degrees,
160 minutes Smoke at 120 degrees (I used 4 apple and 4 cherry bisquets alternating)
100 minutes No Smoke at 140 degrees
60 minutes No Smoke at 160 degrees
Brush with warm maple syrup
60 minutes No Smoke at 160 degrees

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So you cooked those fish over 7 hours? Who woulda thunk!?!

Never tried smoking crappie. Have smoked salmon and trout. Used cedar plank with foil underneath it.

One of the best ways to cook striper in my opinion, we always put it on foil because it falls apart easily once cooked. Usually put a small amount of lemon juice and some cracked pepper on it never dissapoints.

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Originally Posted by gabowman

So you cooked those fish over 7 hours? Who woulda thunk!?!

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I smoke them for 6 to 7 hours at 180° . Secret is in the brine we use. Marinate overnight, air dry until pellicle forms then onto smoker. I never touch then after I start smoking. I usually refill pan with wood chips a couple of hours in.
Pictures show prepping for brine, pellicle formed on fish and final product.
Never tasted any as good as this. Can't take credit for it my Oregon buddy developed this method. Attachment 319334Attachment 319335Attachment 319336

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Did someone say smoked fish?? [emoji2] Attachment 319343Attachment 319344

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Y'all folks posting pictures of Salmon just need to stop. That's not fair to us Southerners. I guess we could smoke Rattlesnakes.

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Originally Posted by pete

Did someone say smoked fish?? [emoji2] Attachment 319343Attachment 319344

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Killer Pete!

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Ray, that's the same way I did our salmon , back when we fished lake Mich.