MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 01-15-2021, 10:26 AM   #1
tk4211
Found some matches.
 
Join Date: 01-13-21
Location: Winnipeg, Manitoba
Name/Nickname : tk4211
Default smoke goldeye (small fatty fish) on offset

Does anyone smoke whole fish on an offset here? I'm getting a bunch of goldeye - a small fatty fish here in Manitoba and want to try to smoke them. I only have oak wood right now - I've been cooking over charcoal for many years, but just got the offset this fall and am still trying to get the hang of it. Any tips?
tk4211 is offline   Reply With Quote




Old 01-15-2021, 10:56 AM   #2
cholloway
Babbling Farker

 
cholloway's Avatar
 
Join Date: 05-10-11
Location: East of Atlanta, GA.
Name/Nickname : Colin
Default

I've smoked mullet on my offset before.
Turned out pretty good.
Don't forget to let the fish soak in a salt/sugar brine
for several hours.
__________________
Colin - "Drinking alcohol can cause memory loss... or worse, memory loss"
New Braunfels Hondo Offset
New Braunfels Bandera (Refurbished & Improved)
Char-Broil 450 (Purchased new in 1981)
1996 Blue Weber SS Performer
Weber charcoal Go-Anywhere
2 Weber SJSs & modified stock pot Mini-WSM
Weber rotisserie, Rib-O-Lator & Smokenator system
Blackstone Tailgater Combo & STOK Island gasser
cholloway is offline   Reply With Quote


Old 01-15-2021, 11:21 AM   #3
tk4211
Found some matches.
 
Join Date: 01-13-21
Location: Winnipeg, Manitoba
Name/Nickname : tk4211
Default

Quote:
Originally Posted by cholloway View Post
I've smoked mullet on my offset before.
Turned out pretty good.
Don't forget to let the fish soak in a salt/sugar brine
for several hours.
Awesome - what temps do you run? I'm assuming 225(ish)? and what temps do you take the fish to?
tk4211 is offline   Reply With Quote


Old 01-16-2021, 11:33 AM   #4
cholloway
Babbling Farker

 
cholloway's Avatar
 
Join Date: 05-10-11
Location: East of Atlanta, GA.
Name/Nickname : Colin
Default

Yes, 225-230 for smoker temps.
I didn't cook the fish to a specific temperature.
Just used my finger to check for firmness.
BTW, I used pecan kindling in the firebox.
__________________
Colin - "Drinking alcohol can cause memory loss... or worse, memory loss"
New Braunfels Hondo Offset
New Braunfels Bandera (Refurbished & Improved)
Char-Broil 450 (Purchased new in 1981)
1996 Blue Weber SS Performer
Weber charcoal Go-Anywhere
2 Weber SJSs & modified stock pot Mini-WSM
Weber rotisserie, Rib-O-Lator & Smokenator system
Blackstone Tailgater Combo & STOK Island gasser
cholloway is offline   Reply With Quote


Old 01-18-2021, 09:19 AM   #5
tk4211
Found some matches.
 
Join Date: 01-13-21
Location: Winnipeg, Manitoba
Name/Nickname : tk4211
Default

Quote:
Originally Posted by cholloway View Post
Yes, 225-230 for smoker temps.
I didn't cook the fish to a specific temperature.
Just used my finger to check for firmness.
BTW, I used pecan kindling in the firebox.
Makes sense - I would love to have access to more kinds of wood, but we are pretty limited at what we can get up here in Manitoba :). Thanks for the tips! I'll try them once it warms up outside a bit.
tk4211 is offline   Reply With Quote


Old 01-18-2021, 10:21 AM   #6
robertm
is one Smokin' Farker
 
Join Date: 09-06-19
Location: DFW
Name/Nickname : ROBERT
Default

If the fish you are smoking is from your area and people up there typically smoke it then I would expect it to be smoked in whatever wood is prevalent in your area. Know what I mean?

If that's not the case, western alder is a great fish smoking wood. Produces a sweet finish. It's all I use on salmon. Not familiar with your particular scenario. Whatever you do make sure to share details and pics!
__________________
Camp Chef griddle, Anova, BGE, LSG

Last edited by robertm; 01-18-2021 at 10:36 AM..
robertm is offline   Reply With Quote


Old 01-18-2021, 04:14 PM   #7
tk4211
Found some matches.
 
Join Date: 01-13-21
Location: Winnipeg, Manitoba
Name/Nickname : tk4211
Default

Quote:
Originally Posted by robertm View Post
If the fish you are smoking is from your area and people up there typically smoke it then I would expect it to be smoked in whatever wood is prevalent in your area. Know what I mean?

If that's not the case, western alder is a great fish smoking wood. Produces a sweet finish. It's all I use on salmon. Not familiar with your particular scenario. Whatever you do make sure to share details and pics!
A lot of people will smoke them with chips in an electric smoker - then you can get whatever kind of wood you want really. Haven't seen a lot of people (or any really...) doing them in an offset, and that is what I have. Oh well - I'll give it a try!
tk4211 is offline   Reply With Quote


Reply

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


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 02:21 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
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