Thread: Fish in smoker ?

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.

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