Mar 12, 2008 · Typical I smoke trout at 150~180 for approximately 2.5 - 3 hours. I use a brine of one part low sodium soy sauce with 2 parts water and add 1/2 cup sugar. Try using hickory …

Dec 7, 2024 · You can hot smoke fish using flavor wood, which would be below grilling temps, but somewhere in the 225° range, until the internal temp is 140°-ish. Or you can brine or dry cure …

Jan 16, 2020 · It'll make a nice fish dip, and that was my goal. If hunks of super smokey fish for eating on it's own were the goal, then I would still have much to learn. This works for me. It's …

Oct 6, 2008 · mix all ingreds in water till dissolved, put fish in a crock, or glass bowl and make enough brine to cover fish. large fish soak 24 to 48 hours. small pieces 12 to 24 hours. rinse …

May 11, 2019 · Hello all great to be here. Now the tilte might seem kind of stupid, but I am asking anyway. I am interested in a Traeger timberline 850 or 1300. I have been smoking for years …

Aug 28, 2008 · The fish will tend to float some, so you stir it once in a while or perhaps lay a fork or something on it to hold it under the brine. If there is a lot of fish, with the brine made this …

Mar 30, 2020 · A week for a cooked fish, smoked or not, is an eternity if not frozen and packaged right away. If smoked and dried to a stiff jerky-like texture, it can be done, but I have no input …

Mar 15, 2008 · This is the first time I have smoked fish..God it is good,but Pat is giving me hell for eating it with my heart problems....I wonder if it is possible to just smoke it over low heat for 5 …

Jul 2, 2022 · Just thinking out loud, but do you feel the fish, or any meat for that matter will impart their flavors to neighboring meats or is it rather what they are giving off, as far as flavors goes, …

Jul 9, 2017 · Were you planning to filet the fish before smoking or smoking them whole If the fish have already been fileted, you could consider just cleaning, vacuum sealing and then freeze …