Fish for the smoker - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 06-14-2005, 06:20 PM   #1
BBQ Centralite
 
Woodman's Avatar


 
Join Date: Jan 2005
Location: Mentor, Oh
Posts: 4,457
You want to use a fish that has a high fat content like a trout, mackeral,or salmon mostly. You would not want to smoke a delicate fish like a flounder, or roughy. I can say, that steelhead trout are great on the smoker. They suck straight up though!
__________________

__________________
"I was born to cook for people"
Woodman is offline   Reply With Quote
Old 06-14-2005, 06:28 PM   #2
Moderator
 
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
woody is right, but a lot of fish or seafood really does better by going with fast, hot heat....grilling, in other words.
__________________

__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
Captain Morgan is offline   Reply With Quote
Old 06-14-2005, 06:32 PM   #3
BBQ Centralite
 
Kloset BBQR's Avatar


 
Join Date: Mar 2005
Location: Hudson, OH
Posts: 3,150
I prefer mine beer battered and deep fried with plenty of tartar sauce.

I don't like fish but I love tartar sauce!
__________________
Smoke 'em if you got 'em!

KCBS member & Certified BBQ Judge

The mission of the Kansas City Barbeque Society is to celebrate, teach, preserve, and promote barbecue as a culinary technique, sport and art form.

Sic semper tyrannis!

http://www.impeach-barack-obama.com/

http://theglennbeck912project.com/
Kloset BBQR is offline   Reply With Quote
Old 06-15-2005, 08:23 AM   #4
Web Celeb
 
Greg Rempe's Avatar


 
Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
Not to aruge TL but Woodman smoked some steelhead trout at Q-Ganza for my father-in-law and it was at maybe 200 degrees. It went in at 11pm and wasn't done till about 8am the next day and my father-in-law gave it rave reviews! Maybe a fluke!
__________________
Host of The BBQ Central Radio Show
www.thebbqcentralshow.com
Greg Rempe is offline   Reply With Quote
Old 06-15-2005, 11:03 AM   #5
BBQ Central Pro


 
Join Date: Jan 2005
Location: Calgary, Alberta
Posts: 791
Quote:
Originally Posted by Cruising
Hole smokes... does it really take 7-9 hours to smoke some fish? I was assuming this was a 2 to 3 hour deal for a Salmon or Trout filet. I assumed, even a whole fish would only take 3 hours.

Is there a rule (like x hours per lb)?
Greg was using a real low pit temp ....

I don't care for cold smoked stuff myself but I like smoked salmon with dry edges depending on temps like 2 - 4 hours, comes out like this. I also like salmon cooked just to firm, when I do that I try to do it at a higher temp.
Shawn White is offline   Reply With Quote
Old 06-15-2005, 03:35 PM   #6
BBQ Central Pro


 
Join Date: Mar 2005
Location: N. Charleston, SC
Posts: 786
I might throw in some forethought advice. I smoked some salmon long ago that you can still smell in the pit I smoked it in. Darned stuff like to never go totally away. I use one vessel now for smoking fish only. No fish on the big pits please.


Good Q!

Jack
__________________
If you are going to have a Barbecue, something has to die.
- Ted Nugent.
Jack W. is offline   Reply With Quote
Old 06-15-2005, 04:23 PM   #7
BBQ Centralite
 
Woodman's Avatar


 
Join Date: Jan 2005
Location: Mentor, Oh
Posts: 4,457
The real story is, that we smoked it in my upright that was only at about 170 deg. We finished it in the main. We were preoccupied with other things so, it took a backseat! It was good though.
__________________
"I was born to cook for people"
Woodman is offline   Reply With Quote
Old 06-15-2005, 06:26 PM   #8
Web Celeb
 
Greg Rempe's Avatar


 
Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
typically I smoke fish 225 and it takes 2 hrs or a tad longer...8 hrs was way out of the norm!
__________________
Host of The BBQ Central Radio Show
www.thebbqcentralshow.com
Greg Rempe is offline   Reply With Quote
Old 06-15-2005, 09:04 PM   #9
Moderator
 
Griff's Avatar
 
Join Date: Mar 2005
Location: Anchorage, Alaska
Posts: 5,564
I get my smoked salmon from my brother in law, a commercial fisherman. He does a hard cold smoke that takes ten days. It comes out like smoked salmon jerky. It's a traditional Aleut style (he lives in the Aleutian Islands) of smoking where you want your smoked fish to last all winter. Another fish that folks smoke here is halibut although I'm with the battered and deep fried folks when it comes to halibut.

Griff
__________________
Griff
Friends don't let friends eat farmed fish.

"People sleep peacefully in their beds at night only because rough men stand ready to visit violence on those who would do them harm."
George Orwell
Griff is offline   Reply With Quote
Old 06-26-2005, 10:50 AM   #10
BBQ Centralite
 
Woodman's Avatar


 
Join Date: Jan 2005
Location: Mentor, Oh
Posts: 4,457
Quote:
Originally Posted by meadandale
I do alot of fishing out here in San Diego so I usually have alot of fresh tuna (albacore and yellowfin) as well as yellowtail (jack) to dispose of.

I end up smoking ALOT of it and it always seems to disappear when I take it in to work.

My current bbq that I smoke in runs a little hot so it usually only takes me about 90 minutes to smoke 1/2 to 1 pound pieces. The key to keeping it moist and delicious is the brining.

I usually use fruit woods like apple and cherry or pecan and smoke it hot and heavy for a short period of time to make sure that it comes out plenty flavorful.

Haven't had any complaints yet.
San Diego?????? MMMMMMMMM...fish tacos!!!!!!!!
__________________

__________________
"I was born to cook for people"
Woodman is offline   Reply With Quote
Reply

Thread Tools
Display Modes

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
Trackbacks are Off
Pingbacks are Off
Refbacks are Off








Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:17 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.