Smoking fish on a UDS.

Shoes · 01-04-2014, 10:13 AM

What are proper temps for smoking fish. Ive read 140 somewhere. I dunno if my drum can burn that low and not burn out. Do you think I could run a drier vent from the stack to a cardboard box?

J-Rod · 01-04-2014, 10:19 AM

I usually smoke it at about 200' but I'm also cooking the fish as well. If you wanna just smoke it to preserve I think temps have to be much lower, almost a cold smoke and for a long period of time like they did in the old days in smokehouses. You could also cold smoke it using the coffee can and soldering iron setup. It's gives smoke without any heat. I used a similar setup last weekend while smoking some cheese. Worked great. I've not yet cold smoked fish for preserving so I can't steer you on that, but I'm sure someone will chime in. Paging cowgirl....

Fwismoker · 01-04-2014, 10:23 AM

It depends if you want to cold smoke fish or hot smoke fish. When hot smoking fish most has a finishing temp of around 140*...some 135*.

Just run the drum as low as you can if you want it to have more time in the smoke but just concern yourself with the finishing temp of the fish.

When cold smoking cured fish the temp of the smoker should be well below 100*...prefer around 70-75* for cold smoking salmon.

cowgirl · 01-04-2014, 10:40 AM

I cold smoke fish in my smokehouse usually around 65 to 70F.
In the drum I cook the fish until flaky.
You probably could run a hose from your air outlet to a cardboard box (or any container) with no problem.
Are you planning on curing the fish at all?

Good luck with what ever you do!

oifmarine2003 · 01-04-2014, 11:48 AM

When I did salmon in my smoker, I went about 190 for 3-4 hours. It wasn't a UDS though. Haven't tried it in the UDS yet.

JamieK · 01-04-2014, 12:28 PM

I hot smoke my salmon in an electric big chief, it runs at 180F. I only like smoke on my fish for the first 2 hrs, then remove the pan and finish till fish is firm usually another 4 hrs for about 6 hrs total, but depends on how thick the fillets are.

I will try using the UDS(currently building) this summer to experiment with smoking some fish, in August I usually smoke about 20+ salmon, but I like how my big chief performs, so will probably stick with it.

01-04-2014, 10:13 AM	#1
Shoes On the road to being a farker Join Date: 11-09-13 Location: Fernley, Nevada	Smoking fish on a UDS. What are proper temps for smoking fish. Ive read 140 somewhere. I dunno if my drum can burn that low and not burn out. Do you think I could run a drier vent from the stack to a cardboard box?

01-04-2014, 10:19 AM	#2
J-Rod is One Chatty Farker Join Date: 08-15-12 Location: Irish Hills, MI	I usually smoke it at about 200' but I'm also cooking the fish as well. If you wanna just smoke it to preserve I think temps have to be much lower, almost a cold smoke and for a long period of time like they did in the old days in smokehouses. You could also cold smoke it using the coffee can and soldering iron setup. It's gives smoke without any heat. I used a similar setup last weekend while smoking some cheese. Worked great. I've not yet cold smoked fish for preserving so I can't steer you on that, but I'm sure someone will chime in. Paging cowgirl.... __________________ Okie Joe offset, UDS, Akorn, Weber Kettles, I'm JD.

01-04-2014, 10:23 AM	#3
Fwismoker somebody shut me the fark up. Join Date: 08-22-13 Location: Fort Wayne, Indiana	It depends if you want to cold smoke fish or hot smoke fish. When hot smoking fish most has a finishing temp of around 140...some 135. Just run the drum as low as you can if you want it to have more time in the smoke but just concern yourself with the finishing temp of the fish. When cold smoking cured fish the temp of the smoker should be well below 100...prefer around 70-75 for cold smoking salmon. __________________ Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url]

01-04-2014, 10:40 AM	#4
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	I cold smoke fish in my smokehouse usually around 65 to 70F. In the drum I cook the fish until flaky. You probably could run a hose from your air outlet to a cardboard box (or any container) with no problem. Are you planning on curing the fish at all? Good luck with what ever you do! __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

01-04-2014, 11:48 AM	#5
oifmarine2003 Babbling Farker Join Date: 11-26-12 Location: Cedarburg, WI	When I did salmon in my smoker, I went about 190 for 3-4 hours. It wasn't a UDS though. Haven't tried it in the UDS yet. __________________ Chris- Midwest BBQ Outreach

01-04-2014, 12:28 PM	#6
JamieK On the road to being a farker Join Date: 12-17-13 Location: Nanaimo, BC, Canada	I hot smoke my salmon in an electric big chief, it runs at 180F. I only like smoke on my fish for the first 2 hrs, then remove the pan and finish till fish is firm usually another 4 hrs for about 6 hrs total, but depends on how thick the fillets are. I will try using the UDS(currently building) this summer to experiment with smoking some fish, in August I usually smoke about 20+ salmon, but I like how my big chief performs, so will probably stick with it. __________________ Who Dat UDS, Weber OTS 22.5" Kettle, Big Chief Elec Smoker, Maverick ET-732