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Hot Smoking Mackerel...I'm not getting enough smoke coloring. What am I doing wrong?

post #1 of 6
Thread Starter 

I've been hot smoking mackerel at 170ºF for two hours on a Masterbuilt Vertical Gas Smoker, replenishing the wood halfway through.  I get a nice smoke flavor, but sometimes I don't get any smoke coloring at all like I would when smoking on a WSM.  What could I possibly be doing wrong?  

 

Thanks in advance, guys.  

post #2 of 6

icon_cool.gif

Well fish is like red meat sometimes. If it getting the smokey flavor then I wouldn't worry about it. Each piece of meat takes the smoke the way it wants not the way you want it to.

post #3 of 6

It has been my experience that it takes longer than two hours to get good color on fish & other things.

 

Bear

post #4 of 6

What Bear said.

 

TJ

No Creosote! A-Maze-N Smokers

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post #5 of 6

 

It is also important to let the fish dry in cool air until a tacky film (pellicle) form on it, this allows for better smoke adhesion.

post #6 of 6

I would do the (above advice) let the fish dry and lower the temp for a longer smoke time.

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SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Fish › Hot Smoking Mackerel...I'm not getting enough smoke coloring. What am I doing wrong?