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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.


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Unread 08-25-2006, 09:21 PM   #1
Bossmanbbq
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Default Smoking Fish

I have a friend who is wanting me to smoke a 8lb brown that he caught. I have NO CLUE how to smoke this bad boy and what type of rub etc. to use. Any suggestions or sucess stories Thanks in advance
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Unread 08-25-2006, 09:30 PM   #2
Brauma
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I hope Randy doesnt get tired of me posting this but here goes again: http://www.randyq.addr.com/albacore/smoking_fish.htm

Really good info here that may transfer over to your brown fish.
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Unread 08-26-2006, 01:11 AM   #3
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If I cold smoke fish (sub 200* range) it gets brined in a salt water/sugar brine for a minimum of 8 hours.
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Unread 08-26-2006, 05:36 AM   #4
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Thanks for the post Brauma, I have a bunch of salmon to get in the smoker tomorrow.
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Unread 08-26-2006, 05:37 AM   #5
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Alder wood, clean light smoke, very nice on all kinds of fish. Good luck
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Unread 08-26-2006, 09:56 AM   #6
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I'm assuming that you are talking about a brown trout (an 8 lb brown in colorado is a nice fish!). For salmon or trout, I brine them in a brine of salt (doh!), water and pineapple juice for an hour. Then I rinse and dry the fillets or steaks and cover them with about 1/4 inch of brown sugar, sprinkle on some fennel seeds and then place sliced onions on top of it all. Then into the smoke (I prefer cold smoke, but that's hard to do with our type of cooker, so keep the temps low. Randy's site linked above says 140-200. I try to keep it below 180) and smoke until done, probably a few hours, depending on the thickness of the fish.

The final step is to wrap some in several layers of plastic wrap, pack securely and ship to me!
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Unread 08-27-2006, 06:58 PM   #7
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Quote:
Originally Posted by Ron_L
I'm assuming that you are talking about a brown trout (an 8 lb brown in colorado is a nice fish!). For salmon or trout, I brine them in a brine of salt (doh!), water and pineapple juice for an hour. Then I rinse and dry the fillets or steaks and cover them with about 1/4 inch of brown sugar, sprinkle on some fennel seeds and then place sliced onions on top of it all. Then into the smoke (I prefer cold smoke, but that's hard to do with our type of cooker, so keep the temps low. Randy's site linked above says 140-200. I try to keep it below 180) and smoke until done, probably a few hours, depending on the thickness of the fish.

The final step is to wrap some in several layers of plastic wrap, pack securely and ship to me!
Ron, it is a brown Trout, this guy is the fisherman of fishermen, I did 25 pieces of salmon for him from his trip from Alaska. I just have never done smoked trout, I just didnt want to screw it up. Thanks for all the advice, you guys ROCK
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