Smokin

Grits · 03-24-2001, 05:49 PM

I feel like I am back in high school again having to ask how to smoke.

I would really like to try to smoke some of these springers I am going to catch this year. I have never owned a smoker so any opinions on char. gas or electric would be helpful. Plus any other tips for a rookie.

Thanks

Jennie@ifish · 03-24-2001, 07:24 PM

I think there have been many many posts on smoking, if you do a search on the site.
Go up to the my profile/register thingy and search for smoked salmon. If you don't find anything helpful, I'll have Bill give up his secrets. He makes some killer smoked fish!
Good luck!
Jen

Jennie@ifish · 03-24-2001, 08:08 PM

I think there have been many many posts on smoking, if you do a search on the site.
Go up to the my profile/register thingy and search for smoked salmon. If you don't find anything helpful, I'll have Bill give up his secrets. He makes some killer smoked fish!
Good luck!
Jen

myco-mike · 03-24-2001, 08:52 PM

Grits, I recently purchased a Brinkman Water Smoker. Only smoked one delicious turkey breast so far. Worked GREAT. BUT, like most I would stick to the Cheif Electric smokers. There is a recipe in the book that comes with the smoker for "Deluxe Salmon" (I think thats what its called) that has had every person I've given my smoked fish to asking for the mix. I just keep it "my secret brine" LOL No kidding, I can turn the lamest store bought or semi freezer burnt salmon steak or filet into one of the best you've ever tasted! Good Luck!!! [img]images/icons/cool.gif[/img]

03-25-2001, 07:01 AM

The post above is RIGHT on the money.
Not rocket science and keeps anyone
from ripping your fish off and also
charging you for smoking your fish.

The KEY is amount of time in the brine
but more importantly, the DRYING time
after you take it out of the brine
and before you put it in the smoker.
Let it dry to a nice hard candy shell
before you burn your pan's of smoke.

WaterDog · 03-25-2001, 09:44 AM

I have a Brinkman also and find it hard to keep the heat consistant. Usually gets too hot. I have done several fish but I have to baby sit too much unlike and electric.

Do any of you use a Bradley Smoker? It's pricey but looks like a top of the line electric smoker. Any comments?
http://www.bradleysmoker.com/

Hummingbird · 03-25-2001, 01:46 PM

I also have a Brinkman Smoker. Waterdog is right about the heat. It does get too hot and needs a temperature control dial. I have been smokin alot of trout and Salmon this weekend and found that the high heat is Blistering the paint and it was Flaking off onto my smoked fish [img]images/icons/mad.gif[/img] . I guess I will need to get a Stainless one next time. [img]images/icons/cool.gif[/img] ****** also had some great input . It makes alot of difference to let your meat soak overnight in the brine and maybe rinse it off a bit and then let it dry for a coulpe hours in the open air.The meat comes out Great [img]images/icons/smile.gif[/img] . I have also done whole chickens with brinkmans upright stands and boy do they come out like rotsserie bought . LOOK OUT KFC [img]images/icons/grin.gif[/img] [img]images/icons/grin.gif[/img] I still like the Brinkman ,but ,I too would look at the Bradley Smoker if money isn't an issue.
Tight Lines and Smoky Brines [img]images/icons/cool.gif[/img] Tom

RJ · 03-25-2001, 02:21 PM

Hey Quit it your makin me hungry.

[ 03-25-2001: Message edited by: RJ ]

CAGEY · 03-25-2001, 06:03 PM

one cup soy sauce,1/4 cup salt,1/2 lb. brown sugar,one cup water,tsp pepper, tsp garlic powder,Tbl spoon vinegar...combine and disolve ingrediants.
Brine overnight...dry (run a fan on it for faster drying)
I vote for the Big Chief Smoker, used one for years and love it. [img]images/icons/grin.gif[/img]

03-25-2001, 06:08 PM

i used to mix all that stuff up, but now i use apple juice, 50 50 with water, best smoked fish i ever had....

CAGEY · 03-25-2001, 06:41 PM

Dogfish, 50-50 applejuice and water, sounds interesting. Let me pick your brain on this one. No salt, or other seasoning? Brine time ? [img]images/icons/smile.gif[/img]

[ 03-25-2001: Message edited by: CAGEY ]

AuntyM · 03-25-2001, 06:57 PM

Try using honey in place of brown sugar in your brine recipes.... mellow flavor and less bitter. [img]images/icons/wink.gif[/img]

03-25-2001, 07:39 PM

i just cut down on the salt and sugar and use 50 50 water and apple juice till its covered, i like to brine fish when its froze too, by the time its thawed it has been soaked long enough.

Richter · 03-25-2001, 11:09 PM

I purchased a Bradley Smoker last November. It was quite spendy, $340 at Bob's in Longview. However, I feel it was well worth the money. It has a one element for smoking and one element for heating. You can smoke with virtually no heat. Or you can smoke and adjust the temperature anywhere from 50 degrees to 200 degrees. I like to smoke my fish around 100-110 degrees.
The smoker also has an automatic feeder so you don't need to add chips all the time.
You do need to buy their bisquettes (about the size of a can of Copenhagen). There about $15 for 36. Each one burns about 20-30 minutes.
Because of the smoke/no heat option the smoker has unlimited uses. I like to smoke (no heat) whole chickens, turkey breasts, ducks, etc. and then cook them later. They are absolutely awesome.
If you can afford one you won't be dissappointed.

WaterDog · 03-26-2001, 05:42 AM

Richter, Thanks! Sounds like a winner. the other thing I like about the Bradley is that is it should hold heat better. The Chief smokers are really slow if it's cold out. Cagey, dang your brine is close to mine and the apple juice brine is great for sturgeon!

Richter · 03-26-2001, 06:03 AM

Waterdog,

They are very well insulated. I have smoked in freezing weather and it doesn't take any longer that if it were 60 degrees outside.

FishinMission · 03-26-2001, 10:55 AM

I use an old refrigerator. Very inexpensive (can usually find them for free. Look for one with a metal interior tho.) Holds about 40 lbs of meat and works like a charm. I use brown sugar/salt....brine for 48 hours, rinse in cold fresh water then dry for about 12 hours...KILLER!! Then into the vacuum packer!!! If you go this route...E-Mail me and I'll give you more technical info. And as much as I hate to say it...Don't soke that springer!! It's too good for the smoker...and too oily for smoked salmon. Smoke the rest of the runs.

WaterDog · 03-26-2001, 12:15 PM

FishinMission � I have heard about the refer smokers. Unfortunately, I don�t have room for one of those. I always say smoke em if ya got em! [img]images/icons/grin.gif[/img]

Cagey � My Mom got the recipe from some where and it took a few years to adjust to our tastes. She made me promise not to share. [img]images/icons/rolleyes.gif[/img] I gotta catch some fish!

CAGEY · 03-26-2001, 01:50 PM

wATERDOG, I SEE YOU AND I ARE FROM THE SAME CITY, ITS POSSIBLE THAT IT COULD BE THE SAME, YOU KNOW HOW THINGS GET CHANGED AROUND A LITTLE BY EVERYONE. WASN'T ASKING FOR YOUR RECIPE WAS JUST CURIOUS WHERE YOU CAME ACROSS IT. QUIT FLAPPIN AND GO CATCH A FISH LOL. [img]images/icons/grin.gif[/img] [img]images/icons/grin.gif[/img] [img]images/icons/grin.gif[/img]

CAGEY · 03-26-2001, 11:41 PM

Hey Waterdog, i got that recipe from an old dory fisherman out of Pacific City about 30 years ago. His name was Clarence Neal and that old boy knew more about fishin than anybody i know. I beleave it is basically the same recipe used by the commercial smokers on the coast. Sometimes when i cant catch a fish i buy a a little smoke salmon and it tastes awfully close to mine. Iam sure gonna try the applejuice. Thanks.Cagey [img]images/icons/grin.gif[/img] [img]images/icons/grin.gif[/img] [img]images/icons/grin.gif[/img]