Great Catch!
I prefer to cold smoke. Or more correctly, Ambient smoke. Anything below 100° F.
How I do that is to use an
Amazen Tray, and Apple wood pellets dissolved down to sawdust and dried. During the summer I cold smoke at night.
I would suggest you use your vertical smoker. Start with test batches. When you hit on the flavor you like, from the time and amount of smoke applied, you will have your winner dinner.
I smoke a lot of Salmon filets. Mine are caught on the pier at Sam's Club in the freezer section. I always get my limit. :wink:
Then I thaw the whole bag (3 pounds), brine them in Salt and Brown Sugar overnight in the fridge. (Used to be 3 pounds. Now it's 2.5 for the price of 3. :evil: )
Rinse. Form the pelical. And smoke slow and low for 6 hours.
After the chunks cool, I vacuum bag with a sprinkle of dill weed (dried).
Then refreeze as individual portions again. Ready to Sous Vide, or boil in the bag.
I use a "Mailbox Mod" for my Masterbuilt Electric Smoker. But lots of folks simply set the tray in the bottom of their chosen smoker box, and run it that way. Works fine.
You can use Pellets or Sawdust with the tray.
I've come to like the sawdust method the best because it is cooler, and I like the flavor best.
So get your catch filleted up and vacuum bagged and frozen. Then you will be ready to fix it any way you'd like, Smoked, Grilled, Sous Vide, or Sousy.
