Smoking Fish

Bossmanbbq · 08-25-2006, 09:21 PM

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

Brauma · 08-25-2006, 09:30 PM

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.

Kevin · 08-26-2006, 01:11 AM

If I cold smoke fish (sub 200* range) it gets brined in a salt water/sugar brine for a minimum of 8 hours.

Neil · 08-26-2006, 05:36 AM

Thanks for the post Brauma, I have a bunch of salmon to get in the smoker tomorrow.

beerguy · 08-26-2006, 05:37 AM

Alder wood, clean light smoke, very nice on all kinds of fish. Good luck

Ron_L · 08-26-2006, 09:56 AM

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!

Bossmanbbq · 08-27-2006, 06:58 PM

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

08-25-2006, 09:21 PM	#1
Bossmanbbq is One Chatty Farker Join Date: 12-03-05 Location: Colorado Downloads: 0 Uploads: 0	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 __________________ Bossman www.bossmanbbq.com Peoria Custom Pit 24x72Treager Texas Style Smoker Whole Hog Country Smoker* " You can put all of the sauce on it you want, but you still have to master the art of cooking barbecue" - Mike Mills-

08-25-2006, 09:30 PM	#2
Brauma Quintessential Chatty Farker Join Date: 05-04-05 Location: Goochland, VA Downloads: 0 Uploads: 0	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. __________________ Mark - part of Cat Sass BBQ Team. Community Development VP - Secret Squirrel Society (but we don't exist) Member: Mid Atlantic BBQ Association. Member: KCBS. CBJ # 31818 "Life's too short to drink cheap beer or eat crotchpot BBQ" NB Bandera - refurbished; Two Big Green Eggs: Poncho - Large, and Lefty - Small; Weber Kettles; 6' fire pit; Super fast Blue Thermapen

08-26-2006, 01:11 AM	#3
Kevin Moderator Join Date: 02-06-05 Location: Southern Minnesota Downloads: 0 Uploads: 0	If I cold smoke fish (sub 200* range) it gets brined in a salt water/sugar brine for a minimum of 8 hours. __________________ Kevin

08-26-2006, 05:36 AM	#4
Neil Quintessential Chatty Farker Join Date: 06-04-04 Location: St. Joseph, MI Downloads: 0 Uploads: 0	Thanks for the post Brauma, I have a bunch of salmon to get in the smoker tomorrow. __________________ "You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! NB Bandera-Firebox & Baffle Mod, WSM, Weber: Performer(Col. Steve Austin Mod), WSM, Three 22 1/2" Kettles, 2 Brinkman Dual Zone Proffessional Grills, Smoky Joe, Uniflame Tabletop Gasser, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove & 3 UDS's.

08-26-2006, 05:37 AM	#5
beerguy is One Chatty Farker Join Date: 05-05-05 Location: Fredericksburg Va Downloads: 0 Uploads: 0	Alder wood, clean light smoke, very nice on all kinds of fish. Good luck __________________ I support PETA - People Eating Tasty Animals Other half of the Cat Sass BBQ team Traeger BBQ100 18.5 " WSM X2 Weber Gold Kettle 22 1/2" Weber 18 1/2 " Brinkman Gourmet Smoker(retired) Brinkman 2400 Pro (using sideburner as Charcoal starter)

08-26-2006, 09:56 AM	#6
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	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 Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Weber Gasser/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

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