Group: Members
Posts: 4980
Member No.: 67
Joined: February 10, 2011
QUOTE (ThorahGuy @ Nov 09, 2014 - 10:58 am)
QUOTE (phoney @ Nov 09, 2014 - 10:29 am)
what kind did you use. Recipe would be nice if you don't mind sharing it.
Go to the Lake Simcoe Forum. Point to the Resources tab and click on Recipes. You'll find it there.
Hi Gord
Thanks for referring "phoney" to the recipe.
You will note it says smoke 4 to 8 hours--that depends on you and your smoker temp.
I have a Bradley and I start out at a temp of 120 degrees and gradually work up to 160 degrees over an 8 hour period. The fish only gets 3 hours of smoke in that 8 hour period.
If you want help based on different smokers and how you can or cannot control temps, send me a PM and I will try and help you.
Group: Newbies
Posts: 9
Member No.: 7420
Joined: November 14, 2014
hi sdc
looks good, i am also a smoker of steelhead. I soak apple wood for about a week or two, rub my filets with with salt and brown sugar 75/25. let the moisture drain away (24 hrs.) , wash off the remaining salt, let it dry again (12 hrs.) then smoke. I use coals in a coal started till there white, then pour in the pan and layer with my very wet wood - which produces a dense smoke. I have a 3-tier brinkman so not only am I smoking fish but a turkey and a block of pepper jack cheese as well. It takes my fish about 3-4 hrs to complete my turkey is about 8-hrs. I have pics but can't get them off my phone.
Nothing like smoked fish in an omelet, sandwiches, or a dip with creamed cheese.
Group: Newbies
Posts: 51
Member No.: 2894
Joined: January 14, 2013
Wow my mouth is watering. My dad used to smoke salmon when I was a kid and i wanna smoke some tasty fish this winter. I'll deff be checking out that resource page
Smoked Rainbow Trout, "Indian Candy"
