Smoke trout in the Big chief

[atomicsmoke]

I got a Big chief smoker on kijiji (similar to Craigslist), as I wasn't happy with the low temp control on the gas smoker (which for hot smoked fish is critical).

First run: trout fillet. Dry brined for a few hours, rinsed then overnight in the cold room. The Big chief rack is great for drying.

Got the pellicle formed

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• atomicsmoke
• Feb 21, 2015

Big Chief loaded and smoking

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• atomicsmoke
• Feb 21, 2015

It's a little warm today, -7C, but still a challenge for the small chief burner. Here comes the winter jacket

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• atomicsmoke
• Feb 21, 2015

 

[atomicsmoke]

Done in 3.25h.

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• atomicsmoke
• Feb 21, 2015

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• atomicsmoke
• Feb 21, 2015

Moist, flaky, crusty on the outside. Very nice taste. Love Big Chief.

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• atomicsmoke
• Feb 21, 2015

 

[wagdog]

Excellent. Looks great!

 

[leah elisheva]

Oh wow, that looks so good and the SKIN too! (My favorite part)! Must have been spectacular! Cheers! - Leah

 

[leah elisheva]

And, (hope it's OK), I just set the last picture (of it half eaten etc.) as my screen saver wallpaper for today! DELICIOUS!!!!!!!!!!!!!!!!

 

[atomicsmoke]

Thank you for such compliment Leah. I have another one of your favorites lined up for a Big Chief operation: some merluzzo.

 

[atomicsmoke]

Thank you wagdog,
I've done tasty trout before, but an electric smoker makes the job a lot easier.
Up next (after merluzzo) some haddock.

 

[cmayna]

Nothing like doing fish in a Big Chief.   Nice looking trout.

 

[dirtsailor2003]

The Chief smokers really shine when it comes to smoking fish! Those were some big trout! Looks tasty!

 

[wagdog]

Oh wow, that looks so good and the SKIN too! (My favorite part)! Must have been spectacular! Cheers! - Leah

I don't know about y'all but smoked fish skin doesn't taste that great to me. Now fried fish with the skin on, that's another story. Love that.

 

[timberjet]

Nice! Love to see the Chief rule on the trout! Looks awesome. I leave the skin on my filet's too but peel before eating.

 

[wagdog]

Nice! Love to see the Chief rule on the trout! Looks awesome. I leave the skin on my filet's too but peel before eating.

I do the same thing. Seems to help keep the fillet together better

 

[atomicsmoke]

Thank you cmayna, dirtsailor and timberjet. I am looking forward to the next Big Chief smoke ...probably this weekend. Just got a good deal (for my neck of woods) on some Alaska sockeye (frozen).

 

[BandCollector]

Terrific job with a great little smoker...Congrats!

 

[cmayna]

Yes, for all my filets, I leave the skin on for both a presentation point of view but also to help prevent the meat from drying out.   For both my Salmon Jerky and nuggets, yes the skin is removed.  When that happens I have many times skinned the fish fat meaning leaving a good amount of meat attached to the skin.  I then marinate the skins for 2-3 hours and then fry them in a cast iron skillet until they get real crunchy and crispy.   Yummmm.

Atomicsmoke, Both of my Big Chiefs are front loaders.  I've never seen what the bottom end of a top loader looks like.  So while you are smoking the sockeye this weekend, can you post a pic of the bottom section of your smoker.  Meaning where the heating element resides.  Is it just a box which the racks and top slide over? 

 

[atomicsmoke]

Pretty much a box, top lid (and the rack of course). I love it.

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• atomicsmoke
• Feb 28, 2015

 

[timberjet]

I used to have that same one. I really liked it. Looking for one right now.

 

[atomicsmoke]

Next on Big Chief sockeye salmon. Fillets don't look nice, my first time filleting sockeye.

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• atomicsmoke
• Feb 28, 2015

 

[gary s]

Nice looking Fish  Beautiful Color

Gary

 

[cmayna]

Ahhhhh,  so the rack drops down into the box and rests on that platform which the burner is mounted to.  Thanks for the photo.  It took a couple Salmon processing episodes for me to get the fileting procedure down.  God, my wife can do it professionally looking blind folded.  Maybe you will want to go out and get some more fish?  And then some.....And then some.....  Always remember to keep your knife scary sharp.