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Doop

Smoking fish?

6 posts in this topic

Has anyone tried placing fillets on a smoker with a mild wood like apple? Or any wood for that matter?

I was thinking of trying this. Dust fillets with lemon pepper and smoke 'em up.

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What do you use for brine? Or do you?

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For fish, I use the old standard of salt and white sugar. About 1 cup of each. I've tried other things like brown sugar and honey, but for fish, I like the old standard.

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I prefer brown sugar and sea salt, or at least rub some brown sugar on top of fillet before smoking. Another good trick is brushing some honey on the fillet about an hour before done.

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There you go, two guy's, two different likes. Only goes to show that experimenting with this stuff is the only way to find what you like best.

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