Smoker success. Thanks everyone.

[Vinny]

Thanks for all the help today.

My score: Fair to Good.

Notes to self:

1) Too salty, use more sugar, shorten brine time, rinse a little longer.
2) Rub brown sugar on fish prior to drying (from Fishbait's recipe a couple of months ago).
3) Check into replacement element. Consider 400 watt element (for Big Chief) for cold weather smoking in Little Chief. If unable 400 watt, at least upgrade to 250 watt element .
4) In cold weather, continue to use electric table top grill under Little Chief to raise temperature to at least 140 degrees.
5) Oil racks so fish doesn't stick.

We had smoked salmon & steelhead for dinner tonight. Nic (11 yrs) and Chloe (7 yrs) loved it.

Thanks again,

Vinny

P.S. Other suggestions are always appreciated.

[ 11-08-2001: Message edited by: Vinny ]</p>

[Lipripper]

I used to use 1 cup of salt to 3 cups of brown sugar. I have since cut the salt to 1/4 cup. I vacumn pack all my smoked fish and it doesn't last too long around here(when I smoke fish I see people I haven't seen in years). Seeing that salt is used mostly as a preservative I figure I don't need much of it. I smoked up a batch today with no salt for my dad who is restricted from salt and the fish turned out great. I think if you aren't going to add a lot of salt you need to be a little more careful of your smoking temps(enternal meat temps to be at least 145 degrees). If you aren't planning on letting the fish set around for any period of time then I'd cut the salt way back. Just my .02 worth.

[ 11-08-2001: Message edited by: lipripper ]</p>

[StreamSide]

Vinny,

To help keep the temp up on those cold day's I use a cardboard box to cover the smoker. You will be surprised at how well it works ~ Though I won't be needen that box once I get the wife a new Bradley Smoker for Christmas. :smile:

John

[fishbait]

Spray your racks with pam..........Just watch the overspray, I go out in the yard to do it, not in the house or on the deck.

[SureSet]

Another trick if it's too salty is to use Kosher Salt, it tends to be a little less strong in my opinion.

SureSet

[FishinMission]

If your fish sticks to the rack...you might try using paper "pan liner" material the bakery people uses at your local retail grocery store. I can't for the life of me remember the technical name for it, (just came to me..."parchment paper")but if you ask someone that works in the bakery dept., they'll know what you're talking about. I started doing this about three years ago, and it's the only way to go. Just slide your fish, and the paper off your racks when you're done. No mess, no cleanup of your racks. Highly recommended to any home smokers.

I currently have over a hundred pounds of fish ready to smoke. I'm trying my new "bulk smoker". I'm amazed at how much fish that thing will smoke. I still have room for the other 60-70 lbs I still have in the freezer.

I'll be at the swap meet if any of you have questions regarding this smoker. If you're into smoking large quantities of fish, this thing's sweet.

Here's a pic.http://www.ifish.net/uploads/175716312.jpg

[ 11-09-2001: Message edited by: FishinMission ]</p>

[FishinMission]

[ 11-09-2001: Message edited by: FishinMission ]</p>

[local_hooker]

I saw a dry brine on here a while back that went like this:
2C. brn sugar
1/3C. non-iodized salt
1tbs. garlic salt
1tbs. celery salt
1tbs. onion salt
1tbs. dry mustard

Mix it all up, coat the fish well, let sit over night in fridge, remove the fish from the goop, DO NOT RINSE, and smoke.

I tried this a few days ago, and it rocks! Best fish I have tasted, wife and kids agreed.

So I tried it on a couple of loads of deer, once again it rocked!

I don't recall who posted it, but thanks.

Sean