Guests - If You want access to member only forums on HSO. You will gain access only when you Sign-in or Sign-Up on HotSpotOutdoors.

It's easy - LOOK UPPER right menu.

  • Announcements

    • Rick

      Members Only Fluid Forum View   08/08/2017

      Fluid forum view allows members only to get right to the meat of this community; the topics. You can toggle between your preferred forum view just below to the left on the main forum entrance. You will see three icons. Try them out and see what you prefer.   Fluid view allows you, if you are a signed up member, to see the newest topic posts in either all forums (select none or all) or in just your favorite forums (select the ones you want to see when you come to Fishing Minnesota). It keeps and in real time with respect to Topic posts and lets YOU SELECT YOUR FAVORITE FORUMS. It can make things fun and easy. This is especially true for less experienced visitors raised on social media. If you, as a members want more specific topics, you can even select a single forum to view. Let us take a look at fluid view in action. We will then break it down and explain how it works in more detail.   The video shows the topic list and the forum filter box. As you can see, it is easy to change the topic list by changing the selected forums. This view replaces the traditional list of categories and forums.   Of course, members only can change the view to better suit your way of browsing.   You will notice a “grid” option. We have moved the grid forum theme setting into the main forum settings. This makes it an option for members only to choose. This screenshot also shows the removal of the forum breadcrumb in fluid view mode. Fluid view remembers your last forum selection so you don’t lose your place when you go back to the listing. The benefit of this feature is easy to see. It removes a potential barrier of entry for members only. It puts the spotlight on topics themselves, and not the hierarchical forum structure. You as a member will enjoy viewing many forums at once and switching between them without leaving the page. We hope that fluid view, the new functionality is an asset that you enjoy .
  • RECEIVE THE GIFTS MEMBERS SHARE WITH YOU HERE...THEN...CREATE SOMETHING TO ENCHANT OTHERS THAT YOU WANT TO SHARE

    You know what we all love...

    When you enchant people, you fill them with delight and yourself in return. Have Fun!!!

Sign in to follow this  
lakerunner

Smoking Help

Recommended Posts

Guys (and gals):

I need some help smoking fish--and no I don't mean buy out all of the rolling papers that you can find, tape them together, and roll the fish!! Although that would be interesting to see.

The only great life-lessons that I didn't learn from my Dad before he passed away was his technique for smoking fish.

I have a smoker (Brinkman charcoal w/ the water bin) and I know he used his same one for his fish. I know how to use the smoker well--I do a lot of turkeys, ham, venison, etc.

The questions that I have deal with the brine and then any glazes. What are some of the various recipes that you guys use for each and how long did you soak the fish in the brine?

My Dad mainly smoked salmon but I caught a 20# laker yesterday and I want to try to smoke. Any help would be great.

Thanks!

Share this post


Link to post
Share on other sites

I caught a 20# laker yesterday

Nice fish smile

The only thing I do different with Lakers and Salmon than any other fish, is I lift the lid after about 20-25 minutes of smoking and wipe off the oil that has come to the top. I am not a fan of oily fish like Lakers and Salmon. That's just a personal preference though and has nothing to do with the actual smoking process.

I use a regular brine of equal parts sugar and salt. To be honest, I have tried brown sugar and honey in place of white sugar and I did not like it as much. Again, a personal preference.

I use Oak wood as it's heavier than fruit woods, and I like a heavier smoke taste on fish.

I know this isn't much help but I guess the point of my post is that with the exception of wiping the oil, I don't do trout any different than any other fish.

Share this post


Link to post
Share on other sites

I do a lot of smoked lakers on a weber grill. As far as brine goes, I like just salt in mine. The rule I use is: Enough salt in the water to float a raw egg. Seriously, it's a lot of salt in a small amount of water, but it's never let me down.

As far as wood chips, I am happy with applewood, cherrywood or mesquite. They are all good flavors on fish.

I apply a mixture of sugar/olive oil/pepper/herbs after the surface of the fish dries out after about 2 hours.

Good luck. Yum.

Share this post


Link to post
Share on other sites

Thanks for the responses.

I have never actually smoked a fish before so I'm wondering: how long do I soak it.

I guess, I just mix up some ingredients and take a shot (Just like most of my cooking).

All I knew was that Dad used brown sugar and molasses somewhere in the mix (brine/glaze?)--he never told (not that I really asked as I never thought that he would pass away) and now I can't really ask him.

I know he used hickory for the wood as we used to buy that in block together but we have tried other woods. To be honest, the wood didn't really seem to influence the flavor much it was more controlled by what you put in the water in the water pan inside the smoker.

Share this post


Link to post
Share on other sites

You should brine it 6-24 hours. Dry the fillets clean with paper towels and oil the grill grate before placing them on there (skin side down, or with fork puctured foil).

I would soak the chips ahead of time. Put them in small packs wrapped in foil to prevent them from flaming up. The type of wood only should match the flavors you add in the glaze. It's just takes a little imagination unless you like chewing on wood.

When the fish fillet has a completely dry appearance after 2-3 hours of cooking is when I add the flavor mixture. The water pan should be used after the flavor mixture is applied and somewhat glazed over on the fish. That keeps it from becoming too dry in the later hours of smoking.

It only takes a few charcoal briquets to achieve 200-250 temps. As they burn, just add a couple at a time.

Share this post


Link to post
Share on other sites

Thanks SS--I've smoked a lot of turkeys, ham, venison backstraps but I never thought of wrapping the wood in foil before. I usually soak the wood overnight and it doesn't flare up until after a couple of hours (I use the blocks not the smaller chips). This isn't so much of a problem when doing larger meats as the added temps at the end help finish off the cooking (especially on turkeys)

What is the total time roughly that you smoke the fish? I know it is dependent on a lot of variables; temp, size and thickness of the fillets, etc.

FYI--I'm a forester and I have been know to chew on wood a time or two. Actually I had a wood ID class in school where you identify wood blocks. In some cases--especially the different cherries and willows, the only way you can correctly identify them is the taste.

Share this post


Link to post
Share on other sites

Lakerunner:

I know a big tendency I have with fish is to overcook/oversmoke. Keep an eye on the stuff, and it seems at least with salmon, when it just starts to look almost done, it's plenty done. Sounds funny, but that's been my experience. Best case scenario would be to use an internal digital thermometer and monitor as the temp goes up.

As for tree eatin' - best I ever ate was a yellow birch. Followed by the black cherry. Most aspen leave an undesirable taste, but not nearly as bad as chokecherry or hemlock smile I too had a few plant-tax classes where taste was the best/easiest way to ID it down to sp. like you said!

Joel

Share this post


Link to post
Share on other sites

I haven't done lake trout or salmon, but for medium size Northerns I brine them for 2 hours before placing in the smoker. I would think with a 20 lb laker 3-4 hours in the brine should be a good starting point. For a Glaze I like to mix Honey and a little water (just to make the honey a little more runny, then use a small squeeze bottle (or a spoon) to glaze the fish the last hour they're in the smoker.

As for how long to smoke the fish just make sure it's fully cooked. For fish the internal temp should be 140 degrees and the meat should flake easily with a fork.

Share this post


Link to post
Share on other sites

To answer you on cooking time, I go at least 4 hours with low heat. The fillets on a 20lber may take longer to dry out so 5-7 hours is possible.

FYI it may be possible some of your ancestors are wood-eating beavers.

Let me know how it turns out!

Share this post


Link to post
Share on other sites
Guest
This topic is now closed to further replies.
Sign in to follow this  



  • Your Responses - Share & Have Fun :)

    • Where did you get your subfloor? How is it holding up? 
    •     thats what I have heard also..  I have put a tip up out on the lake and stay in my home, less than 200 feet, no issue...  could see it always...
    • The dump and run brings home the HJE trophy for the 60th anniversary of the race and on the 20th anniversary of the #3’s win of the race.   Any thoughts?   I’m only a part time fan these days but it seems like the move is totally acceptable these days.  Or is it just if you’re part of racing royalty?  20 years ago there woulda been a fight.   I will say I enjoyed the race and glad it was good since I’ve had to sit on my butt all day not feeling good.  Oh, and the Monster Energy marketing gals don’t suck. 
    • I would also look into using SIPS panels as an alternative to post framed. I have done a lot of projects using SIPS panels from a company called EPS in Iowa including the new fire station/ city hall in our town.    The cost of the panels is higher than the material cost of post framed but they are super insulated, go up fast and really cut down on outside noise. Our city has saved a significant amount of money in heat savings and you can even put in smaller btu HVAC which saves money. 
    • I always thought it was a visual issue. Not sure of the footage away but going house to house without seeing your lines might be a problem. I've wondered in the summer, casting a sucker off the dock and walking up to the cabin to get something if that was in wrong as well. 
    • I’ve heard people have been getting cited for not bringing up their lines to go their buddies houses less than 200 feet away.    What I haven’t heard is the reason why this legally different than having a tip up outside your house.  I won’t argue that it is different, just haven’t heard why, and what notification systems make it or break it.   Its another situation where the use of technology is moving faster than the laws.  I agree with Pro V: contact the DNR before you have to try to explain it on the ice.  Or maybe you’ve had to do that already.
    • Got another good ride in yesterday ,,, Almost took the same route as the last time I did the Tac but took a wrong turn and put on a few extra miles but still and enjoyable ride ,,, Had lunch at Side Lake and then headed out to the Bearskin trail ,,, Nice trail flat, straight and fast ,, A little too fast for a sled not completely broke in yet any way ,,, I think every one enjoyed the ride and trail conditions ,,, As I type the snow is falling and Im sure trail conditions are improving 
    • Good question to ask the warden.
    • I can't think of one reason to ever have a gas auger again... I get around 20 holes per battery this time of year with a lazer 7 inch
    • WAIT FOR IT Here is James Vladyka's story: This is one of my best friends. We grew up together and have made some crazy memories over the years. He joined the Army shortly after we got out of high school and there was many years where we had to make the best out of a few days of leave that he would get to hunt and fish.   To many years have passed 2 tours Iraq, 3 tours Afghanistan and a few years private contracting he has served our country proudly. Now he's retired and we are making more memories again.   This was another battle to add to his long list.  Brock landed this beautiful Pike through a 6 in kdrill hole on a 20" Jason Mitchell meat stick with a Clam Dropkick tipped with a white Super Jamei on 2 lbs CPT line.   The 14 inch white Crappie in it's mouth was placed there for a size reference. The assist goes to another one of my good friends not pictured Blaine Goad. He reach down the hole and help her come topside
      FishHoundsOutdoors 
      Clam Outdoors  Navionics Vexilar Inc
  • MWO