Went smelting last year for the first time. Cleaned them up but couldn't find enough people interested in eating these babies. I decided to smoke them up when it gets a bit warmer here in MN. I am looking for advise on how to do this. I have 2 typical cheap smokers with charcoal on the bottom pan, a water pan and then I've added chicken wire shelves so I can add much more meat to smoke. This has worked well for thick cut venison jerky and summer sausage in the past, this is my first attempt at smoking fish though...
The heads are removed, gutted with a scissors and toothbrush cleaned along the spine, then quick frozen in water in 1 gallon bags....
While I have made smoked vension and jerky (see my pics in album) I have yet to try and smoke fish, let alone something so small as smelt.
So, lay on racks? Hang in some fashion?
How long to smoke?
I have posted photos of the actual smelting here:
Please take a look and let me have it! All advice welcome!