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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. |
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01-15-2021, 10:26 AM | #1 |
Found some matches.
Join Date: 01-13-21
Location: Winnipeg, Manitoba
Name/Nickname : tk4211
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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?
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01-15-2021, 10:56 AM | #2 |
Babbling Farker
Join Date: 05-10-11
Location: East of Atlanta, GA.
Name/Nickname : Colin
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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.
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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 |
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01-15-2021, 11:21 AM | #3 |
Found some matches.
Join Date: 01-13-21
Location: Winnipeg, Manitoba
Name/Nickname : tk4211
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01-16-2021, 11:33 AM | #4 |
Babbling Farker
Join Date: 05-10-11
Location: East of Atlanta, GA.
Name/Nickname : Colin
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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.
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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 |
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01-18-2021, 09:19 AM | #5 |
Found some matches.
Join Date: 01-13-21
Location: Winnipeg, Manitoba
Name/Nickname : tk4211
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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.
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01-18-2021, 10:21 AM | #6 |
is one Smokin' Farker
Join Date: 09-06-19
Location: DFW
Name/Nickname : ROBERT
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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!
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Camp Chef griddle, Anova, BGE, LSG Last edited by robertm; 01-18-2021 at 10:36 AM.. |
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01-18-2021, 04:14 PM | #7 | |
Found some matches.
Join Date: 01-13-21
Location: Winnipeg, Manitoba
Name/Nickname : tk4211
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