Smoke trout in the Big chief

Discussion in 'Fish' started by atomicsmoke, Feb 21, 2015.

  1. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    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

    Big Chief loaded and smoking

    It's a little warm today, -7C, but still a challenge for the small chief burner. Here comes the winter jacket
     
    Last edited: Feb 23, 2015
  2. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Done in 3.25h.

    Moist, flaky, crusty on the outside. Very nice taste. Love Big Chief.
     
    crazymoon and leah elisheva like this.
  3. wagdog

    wagdog Fire Starter

    Excellent. Looks great!
     
  4. Oh wow, that looks so good and the SKIN too! (My favorite part)! Must have been spectacular! Cheers! - Leah
     
  5. And, (hope it's OK), I just set the last picture (of it half eaten etc.) as my screen saver wallpaper for today! DELICIOUS!!!!!!!!!!!!!!!!
     
  6. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

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

    atomicsmoke Master of the Pit OTBS Member

    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.
     
  8. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Nothing like doing fish in a Big Chief.   Nice looking trout.
     
  9. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

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

    wagdog Fire Starter

    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.
     
  11. timberjet

    timberjet Master of the Pit

    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.
     
  12. wagdog

    wagdog Fire Starter

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

    atomicsmoke Master of the Pit OTBS Member

    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).
     
  14. bandcollector

    bandcollector Master of the Pit OTBS Member ★ Lifetime Premier ★

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

    cmayna Master of the Pit OTBS Member SMF Premier Member

    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? 
     
    Last edited: Feb 28, 2015
  16. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

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

    timberjet Master of the Pit

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

    atomicsmoke Master of the Pit OTBS Member

    Next on Big Chief sockeye salmon. Fillets don't look nice, my first time filleting sockeye.
     
  19. Nice looking Fish  Beautiful Color

    Gary
     
  20. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    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.
     
    Last edited: Feb 28, 2015

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