Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.

Thread Tools
Unread 01-04-2014, 10:13 AM   #1
Knows what a fatty is.
Shoes's Avatar
Join Date: 11-09-13
Location: Las Vegas, Nevada
Downloads: 0
Uploads: 0
Default 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?
Shoes is offline   Reply With Quote

Unread 01-04-2014, 10:19 AM   #2
is One Chatty Farker
J-Rod's Avatar
Join Date: 08-15-12
Location: Irish Hills, MI
Downloads: 0
Uploads: 0

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....
UDS'-55&16, Akorn, Bar-B-Q Kettle, Drum Grill, miniWSM, cobweb-covered gasser. I'm JD.
J-Rod is offline   Reply With Quote

Thanks from:--->
Unread 01-04-2014, 10:23 AM   #3
Babbling Farker

Fwismoker's Avatar
Join Date: 08-22-13
Location: Fort Wayne, indiana
Downloads: 0
Uploads: 0

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.
Mini WSM uds style, Jumbo Mini WSM aka Jimmy, newly renovated Big Poppa Black powder coated UDS, Kettle, Potbelly Stove Smoker Smoke house w/ Smoke Daddy cold smoke generator attached.PitmasterIQ,Guru PartyQ ...Keith
Fwismoker is offline   Reply With Quote

Unread 01-04-2014, 10:40 AM   #4
somebody shut me the fark up.

cowgirl's Avatar
Join Date: 07-18-07
Location: Oklahoma
Downloads: 0
Uploads: 0

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!
sittin' by the campfire with my Brethren friends.
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))
cowgirl is offline   Reply With Quote

Unread 01-04-2014, 11:48 AM   #5
is One Chatty Farker

oifmarine2003's Avatar
Join Date: 11-26-12
Location: Grayslake, IL
Downloads: 0
Uploads: 0

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.

Homemade Wood Smokehouse, Charmglow gasser, Smoke Hollow, UDS, dual chamber homemade grill, Uline Weber Kettle
Certified MOINK Baller


Scrap Iron Chef
oifmarine2003 is online now   Reply With Quote

Unread 01-04-2014, 12:28 PM   #6
Knows what a fatty is.
Join Date: 12-17-13
Location: Nanaimo, BC, Canada
Downloads: 0
Uploads: 0

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, Masterbuilt 22" Kettle Grill, Big Chief Electric Smoker, Maverick ET-732
JamieK is online now   Reply With Quote


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -5. The time now is 04:20 PM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts