Thread: Fish in smoker ?

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

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

Originally Posted by gabowman

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

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.

Sent from my LG-H871 using Crappie.com Fishing mobile app

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