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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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09-10-2009, 10:41 AM
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#1 |
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On the road to being a farker
Join Date: 10-10-08
Location: Independence, MO
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Anyone here ever smoked fish?
I was wondering who may have had a good experience smoking fish in the UDS?
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Weber 22.5 Kettle * Char-Broil 22 Kettle* Char-Broiler Commercial Gasser* UDS |
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09-10-2009, 10:56 AM
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#2 |
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somebody shut me the fark up.
  
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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I smoke fish in my drum. Here is some I did awhile back...
http://www.bbq-brethren.com/forum/sh...ad.php?t=59799 I use foil. I just have visions of the fish flaking down into the bottom of my drum. Setting it on little pieces of foil makes me feel better. lol It doesn't take long to smoke. I go by feel, some are ready before others.
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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09-10-2009, 10:59 AM
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#3 |
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somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Here's another fish on the UDS smoke...
http://www.bbq-brethren.com/forum/sh...ad.php?t=57816 Now I'm hungry for smoked fish. lol
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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09-10-2009, 11:02 AM
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#4 |
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somebody shut me the fark up.
Join Date: 08-13-03
Location: St. Peters MO: 38.786730,-90.642551
Name/Nickname : Mark
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Sure do. Depending on the quantity, I use the following greased "pans" on top of the grill:
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Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality. Last edited by Mark; 02-26-2010 at 01:47 PM.. |
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09-10-2009, 11:06 AM
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#5 |
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On the road to being a farker
Join Date: 10-10-08
Location: Independence, MO
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Wow, nice pics. Thanks for sharing! Salmon seamed like the obvious choice but catfish is what I'm thnking about.
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Weber 22.5 Kettle * Char-Broil 22 Kettle* Char-Broiler Commercial Gasser* UDS |
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09-10-2009, 11:10 AM
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#6 |
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Knows what a fatty is.
Join Date: 08-02-05
Location: Port Jefferson, NY
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I smoke salmon all the time on a drum and it comes out great. I put foil with lots of holes poked in it on the bottom rack (to act as a heat defuser) and the fish on the top rack. This way I can keep temps down to 180-200. I leave the skins on, spray them with veg oil and put them right on the grill with no problem. I brine, then air dry before smoking.
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09-10-2009, 11:11 AM
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#7 |
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is One Chatty Farker
Join Date: 10-06-08
Location: wading river, ny
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catfish, Bluefish is really good smoked(i wont even go near the stuff any other way!) bass is another good one too
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L trailer spicewine, webers, 2-26.75's, performer, heineken 22 1/2, 7 level pro-q 20 excel |
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09-10-2009, 11:57 AM
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#8 |
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Knows what a fatty is.
Join Date: 07-20-09
Location: Spakenburg, Holland
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Gurnard,trout, plaice, seabass, garfish (cut off the beak), herring, (black) seabream or whiting is really tasty on the smoker. My favorite is eel and a nogo is shark. Smoke large fish ans filets lying down, smaller fish you can hang on a hook.
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i'm hungry!!! |
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09-10-2009, 12:07 PM
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#9 |
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Full Fledged Farker
Join Date: 09-27-06
Location: Albion, IN
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Bluegill is one a local guy smokes all the time. Its awesome he won't shre the recipe. It tastes just like smoked salmon though.
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[URL="http://www.boberosagundogs.com"][FONT=Arial][/FONT][/URL] |
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09-10-2009, 01:16 PM
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#10 |
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is one Smokin' Farker
Join Date: 12-14-08
Location: Huntsburg, Ohio
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Tilapia??
Has anyone tried smoking Tilapia? Local grocery had a great sale on fresh and I stocked up.
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Big Block Propane Stok Quattro Grill Homemade piggy roaster / spit Turkey Fryer / Clam Steamer UDS Moink Certified! |
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09-10-2009, 01:18 PM
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#11 |
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somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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09-10-2009, 03:17 PM
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#12 |
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Found some matches.
Join Date: 06-17-09
Location: royersford,PA
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Fresh bluefish is great smoked. I usually brine it first with the following.
1 quart water 1/4 cup soy sauce 1/4 cup kosher or pickling salt 1/4 cup sugar 3 or 4 bay leaves, crushed 2 tablespoons mustard seed 1 tablespoon whole peppercorns |
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09-10-2009, 09:31 PM
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#13 |
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On the road to being a farker
Join Date: 10-10-08
Location: Independence, MO
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I have 2 obsessions, BBQ and fishing. I want to combine them and smoke some catfish. I have grilled fish before over a high heat but have not tried smoking it. Looking forward to it. Thanks for the info.
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Weber 22.5 Kettle * Char-Broil 22 Kettle* Char-Broiler Commercial Gasser* UDS |
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