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Crappie Smoking

post #1 of 7
Thread Starter 
I'm very new to smoking as I just picked up a MasterBuilt Electric Smoker yesterday.
Anybody smoke Crappie fillets, if so how do they taste and I need some advise on the process - Thanks
post #2 of 7
Quote:
Originally Posted by Crappie View Post

I'm very new to smoking as I just picked up a MasterBuilt Electric Smoker yesterday.
Anybody smoke Crappie fillets, if so how do they taste and I need some advise on the process - Thanks

 

 

Crappie,

Below is a Step by Step of a Smoke I did with small Brook Trout and Tilapia. Crappies should be about the same as Tilapia, except the Crappies IMO would be better tasting than any store bought Tilapia.

 

Link:

http://www.smokingmeatforums.com/t/111096/smoked-brook-trout-tilapia-hickory-smoke

 

 

Bear

post #3 of 7
Thread Starter 

Thanks Bear - do you think the fish taste better smoked or un-smoked?

post #4 of 7
Quote:
Originally Posted by Crappie View Post
 

Thanks Bear - do you think the fish taste better smoked or un-smoked?

 

That depends:

Personally if I'm going to have Trout, Crappies, Tilapia, etc, for Dinner, I'd make it unsmoked (Fry, Bake, etc), but if I'm going to use it for snacking, I'd Smoke it similar to the times & temps in my Step by Step.

 

 

Bear

post #5 of 7
I've had some experience smoking catfish and have learned a few things that might help. Most brines in my opinion call for too much salt. Especially with a smaller fish like catfish or crappie. Try cutting back on the salt. I'm assuming you will fillet the fish so try to keep the fish pieces at a uniform thickness for even smoking and doneness. Like catfish crappie have little oil so they will dry out quick if over cooked. Use a light wood for smoking like apple or alder. Heavier smokes like hickory or mesquite will also be good but might over power the delicate flavor of the fish. I tend to batter up most of my fish for the deep fryer but I have made some really good smoked fish as well. The number one thing I can tell you is don't get discouraged if your first couple attempts fail. Overtime you will refine it. My first batch was so salty I was the only one who would eat it. Sort of a pride thing I guess, but now after a few batches everybody likes it. Good luck.
post #6 of 7
Thread Starter 

Thanks for the comments - I will give the fish a try in a few weeks.  I tried Chicken last night, skin and on and some skin off - it was dry and did not taste that good.  I used apple and coated them with a dry Steak Seasoning.  The skin was almost leather like oh well, another day to try again.

post #7 of 7
Thread Starter 

Got it

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