smoking fish?

[sliverslinger]

how long do I need to leave fish in the smoker? I put the pieces in the smoker in about 1:00 this afternoon but I have to keep it outside because my wife cant handle the smell. I have went thru 2 pans of chips so far. now how long do I need to leave it in there to cook? thank you

[Rakkasan]

What kind of smoker is it, how thick are the fellets, and how warm is it inside the smoker?

[5-Cents]

A long time in this cold... do you have to box over the top?

[sliverslinger]

I think it is about 175 inside the smoker (just a guess) the fillets are about 1 1/2 inches thick and it is a little chief smoker.

[sliverslinger]

I can put a cardboard box over it. will that help?

[Fshklr]

Sliverslinger,
2 pans is usually all the smoke you want...any more begins to over power the taste of the smoke and begins to develope the creosote residue buildup on your prize leaving a bitter taste..your down to the drying period...with this weather it could take days..turn your oven to 140 or warm and put fish in baking pans and finish drying there...check every 20 mins as it will go from dried to jerky if you forget it.

[FishFearMe]

A cardboard box is what I would use to help insilate it. When ever its cold you want to cover it, it will speed up the cooking process.

[yarndog2003]

It may be a personal preference too. Some people like there fish real moist and some like it where it starts to get jerky like.
This it what I do.
1st hour: chips
2nd hour: no chips
3rd hour: chips
4th hour: no chips
5th hour: chips
6th hour and more: no chips until fish is at moister wanted

[tramp]

taste test after each pan of chips

[Lipripper]

Time is not as important as temperature. Get a small thermometer. Test the fattest(thickest) part of the meat. When the internal temperature of the meat is 145 degress you are done.145 is the magic number for most smoked meats. This kills most bacteria. Meat comes out nice and moist. Maintaining a low heat, 150 - 170, keep the meat from losing some of it's juices and keeps the fat from dripping and coming to the surface. This is more noticeable on sausage.

[Fishybill]

It depends on the type of smoker, the external temperature of the unit, the type of fish, the size of your chunks, whether or not you moisten the wood chips, and how long it was on brine. Really, there are too many variables to answer this question for you decisively. You'll just have to get some experience. On the way, you will find some batches practically wraw, and others will be jerky. I've done a great deal of smoking and the best advise I can give you is to start sampling your product after two pans. A third pan won't hurt a thing if it is still wraw and needs more time cooking'.

Feel free to private message me with your specifics if you like. Good luck!

[HAMAJAM]

Smoking meat or making jerky is an art. My worst trials have been in low temperatures and inadequate monitoring times. I use the foil bubble foam {cardboard is just as effective}, and for extremely low temps,I drape old bath towels over the top. This allows moisture to escape while retaining heat. I personally would not recommend smoking anything outdoors in freezing temperatures.

[StinkyH]

Originally posted by sliverslinger2001:
...but I have to keep it outside because my wife cant handle the smell.

<font size="2" face="verdana,arial,helvetica">Where did you have this smoker before?

StinkyH

[glassblower]

Originally posted by StinkyH:
</font><blockquote><font size="1" face="verdana,arial,helvetica">quote:</font><hr /><font size="2" face="verdana,arial,helvetica">Originally posted by sliverslinger2001:
...but I have to keep it outside because my wife cant handle the smell.

<font size="2" face="verdana,arial,helvetica">Where did you have this smoker before?

StinkyH </font><hr /></blockquote><font size="2" face="verdana,arial,helvetica">HeHe, LOL... I was there, he is lucky he has a place to sleep tonight. My wife would have sent me down to the bridge in town for about a week over doing what he did. This will have to be your funny fishing story for the week, heck maybe for the year!!! Man you gota know I just could not stay quiet on this one, so go ahead tell em, they have all been couped up the last few days due to inclimate weather and need a good laugh. [img]graemlins/applause.gif[/img] [img]graemlins/applause.gif[/img] [img]graemlins/applause.gif[/img]

[sliverslinger]

I had the smoker in the kitchen where it could stay warmer. I didnt think that it would cause any problems. At least it smelled ok.

[glassblower]

I will give ya that it did smell good in there, but my wife does not like the smell of fish in any form, cooked, smoked, raw, dead, or alive. I would have been living under the bridge. Does smoking fish in the kitchen fall into "you might be a redneck if?" Hopfully I will get some cheap plywood and get a smoker built again, then you can come use it. Smoking with a fire in an outhouse size smoker is allot quiker (I do not care for the little aluminum units) and you can smoke bigger loads of fish. That sure did smell good though, you got me wanting to start building a smoker now.

[FishFreak]

That's some story.. I had to email my wife the details. Smoking fish in the kitchen.... wow ...that's dedication. How many months did it take to clear out the smell???

[sliverslinger]

the smell is already gone. I put the fish in the oven to complete the process and it turned out great. I set the oven to 200 and check it every 15 minutes until the fish seemed to break apart easily. I did this and I dont even eat it. it tastes like fish. ewwww