I smoked you a delicious bass (With B-view :) )

Discussion in 'Fish' started by walterwhite, Aug 1, 2010.

  1. walterwhite

    walterwhite Smoke Blower

    (With apologies to Napoleon Dynamite.)

    I was curious how a fish like this would smoke up so I made some in my Mini-WSM. I used some cherry and box elder for smoking wood as those would be pretty mild. The fish itself is a pretty mild flavor. I sprinkled a little onion powder on it and put a little peanut oil on it since the fish seemed to have little fat.  After starting the fire and getting it under control (Smoker temp at 270° F and dropping) I put the fish on. About 25 minutes later, the smoker temp was down to about 210° so I peaked in. The fish looked fully cooked so I took a couple pieces off for dinner. They actually fell apart when I tried to pick them up with tongs so I know the fish was fully cooked.


    The fish was a very light color so I left some more in the smoker to see how a longer smoke would affect it. This fish was good, but I could not pick up any smoky flavor. The green tomatoes I smoked with it had just a trace of smoky flavor. That was another experiment. We have lots of tomatoes!

    I held temp at about 210° and took the remaining fish out at about 2:20. It was noticeably drier than the 20 minute fish and had taken on a delicious golden color. Surprisingly the smoky flavor was still very subtle.


    Either way, the fish came out tasting good. As a bonus it did not leave the house smelling like fish which often happens when we cook it in the kitchen.

  2. rbranstner

    rbranstner Smoking Guru OTBS Member

    If you want a stronger smoke flavor on the fish try cold smoking it for a while before adding heat to it. Thats the thing with fish it usually cooks pretty fast so it doesn't have time to absorbe a good smoke flavor when using higher temps.
  3. flbobecu

    flbobecu Smoking Fanatic

    Sea bass or large/small mouth bass?
  4. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Just my kind of smoke (obviously).[​IMG]   I would try using hickory for a stronger smoke flavor (or cold smoke first as RB suggested).  Good looking bass!
  5. squirrel

    squirrel Master of the Pit OTBS Member

    Great idea, I've got some black grouper I want to smoke, I think I'll try cold smoking first, the bass looks awesome!
  6. walterwhite

    walterwhite Smoke Blower

    Largemouth bass from the Mississippi near the Iowa Minnesota boarder.

    I need to look into cold smoking. However, I think it might require something with a separate fire box. I have bullet smokers (WSM, mini-WSM) and with the coals in the same chamber as the food, it doesn't get cold!

    Next time I'll use something that generates stronger smoke, too.


  7. squirrel

    squirrel Master of the Pit OTBS Member

    Sounds like you need to invest in an Amaz-N-Smoker. I love mine for cold smoking. I'm sure there's a link around here somewhere.
  8. rbranstner

    rbranstner Smoking Guru OTBS Member

    What Squirrel said. Or look into the soldering iron in a tin can method that works good to.
  9. For cold smoking I put a single burner hot plate in the bottom of my smoke hollow smoker.  Then I put the smoke box directly on top of the element.  Even on low/medium heat it generates a good amount of smoke with out heat.

    I plan on doing it today.  I will have to see how it is going to work considering the outdoor temps are 87.

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