Smoked Steelhead

[Aufish101]

I just got done with a batch of smoked winter steelhead. I was not looking forward to do this because I have a little chief smoker and doesn't put out a lot of heat this time a year. Works great on Kokanee in the summer. Last year there was a thread on this problem and I took some of the advice. I have the smoker in the box, but what really did it was having charcoal in the smoker pan. It raized the heat and the fish got done in four hours instead of two days with out.
Thanks guys and I think was Salmon Loser with the charcoal hint, but not shure.



Yum So Good!

Sorry for the large picture, working on that.

Aufish101

[ 02-15-2004, 05:10 PM: Message edited by: Aufish101 ]

It looked so good I licked my monotor, now I have to wash it. :grin:

[Cosmic Lazy Susan]

I've got a 'Little Chief' so I can relate to the cold weather issues.

My question is how many chunks of charcoal did you use?

End product looks great! [img]graemlins/applause.gif[/img]

I gotta get out and catch some fish.

Dale

[Mikeymoto]

I have a little chief and havent had too many cold weather issues. A batch of steelhead usually takes me 4 hours in the cooler time in summer and about 10-12 hours in the winter down to 35-40 degrees. If it is cold, I put the box over the smoker to insulate it, the main problem is if it is windy then I wait till another date. Now chinook is a whole different story it takes forever if it is cold outside. Thats when I break out the Bradley smoker.
Mike

[Mikeymoto]

oops double post. Sorry

[ 02-15-2004, 05:10 PM: Message edited by: Mikeymoto ]

[Aufish101]

Cosmic Lazy Susan,

I ended up using three briquets(I used the mesquite type) in the chip pan. I also had the chips(Alder) in there too.

Aufish101

[float2ber]

I have a Little Chief. Do you still use wood chips? Does the charcoal (briquets?) give the fish that smokey flavor? Can you give more details? Thanks.

[Crazy Fisherman]

I too have a little chief and I don`t do much smoking this time of year. This sounds like a good idea. By the way the fish looks great, I`ll take a piece and beer to go with it.

[No Wishin Just Fishin]

Try this now
2 large smoked fillets
16-24 oz Phillie cream cheese
1 cube real butter
jar bacon bits
one whole onion chopped
2 tblspns Worchestire sauce
2 oz lemon juice

Beat it all together good with beater. Chill and serve on crackers

This is my Moms rescipe for smoked salmon pate' and it is so good

[Aufish101]

Float2ber:

In the chip pan I put the briquets and then the chips. When the chips quit smoking, I added more until I used three pans. Then I left the briquets in till the fish was done. Hope that helps.

Aufish101

[float2ber]

That helps a lot. Thank you.

[SPAZZ]

That looks tasty.