Nice catch and smoke! I still think that the Chief smokers are one of the best fish smokers around. Once the burner goes all you need is hot plate (getting harder to find now a days) and you're back in business!
STEELHEAD!
- Thread starter timberjet
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Thanks case. I have replaced it once already. It seems to last longer since I built the outhouse for it. Sure works better in the wind that's for sure. I am on the lookout for a Big chief to go along with it.
I wish I'd never sold my Big Chief! They pop up pretty frequently here at garage sales. I bought two a few years ago but flipped them on Craigslist as I needed something else and I knew I could double my money quickly. Almost bought a new one a while back, but decided it was too small to live in!
Hahahaha..... Yep I have had 2 in the past that were given to me and I re gifted them to other guys who didn't have anything. I am sure this spring I will find one at a yardsale around here. DaveOmak has the coolest one I have seen on here.
welshrarebit
Master of the Pit
I would take some of that Bluefin you guys get once in a while. No smoke needed. Or cooking for that matter.
Tis the season here in the PNW. Big ones too. I am just waiting for the river to clear up a little bit more for hopefully a couple more limits. Unfortunately we don't get to keep the wild ones which are the hogs. These are hatchery fish. Been to the ocean though. Very fresh and hardly even smelled like trout.
Have to put new chips on one time an hour for any of you cheif smokers know.. a thirty plus hour smoke is what you have to do. Red wine, tequilla, schnapps, coffee. repeat. hahaha.....Beer for hydration. Ok I will go out and take a dang picture.
Looks great fish & set up.
No salmon & trout near me either.i do catch a few fish in the river at the end of my street.
Great fish battered & fried ugly but tasty.
No salmon & trout near me either.i do catch a few fish in the river at the end of my street.
welshrarebit
Master of the Pit
Bluefins are rare here and any that do show up are instantly sent to Japan.
Yellowfins, bigeyes, albacores, bonitos and skipjacks are very common here.
Here are some shibis I got in last week:
Shibi: adolescent bigeye or yellowfin tuna.
Sent from my iPhone using Tapatalk
Yellowfins, bigeyes, albacores, bonitos and skipjacks are very common here.
Here are some shibis I got in last week:
Shibi: adolescent bigeye or yellowfin tuna.
Sent from my iPhone using Tapatalk
I that where you got the bellies you were smoking??? Yummm!Bluefins are rare here and any that do show up are instantly sent to Japan.
Yellowfins, bigeyes, albacores, bonitos and skipjacks are very common here.
Here are some shibis I got in last week:
Shibi: adolescent bigeye or yellowfin tuna.
Sent from my iPhone using Tapatalk
twoalpha
Smoking Fanatic
Nice trout. Looks like the skin is on in the smoker. When do you remove the skin? Pryor to packaging or just leave it on and deal with it when eating?
Larry
Larry
welshrarebit
Master of the Pit
I leave it on so the smaller pieces have less of a chance of falling through the grates. No I just deal with it when eating. Not a big deal. They are still in the smoker. I think they might be done within the hour. If not I am taking them to the oven. Out of chips. Great looking fish guys. I love sushi and miss it a lot. I think it's about 70 miles to the nearest sushi place from here. Case, You are so right. I need to think about doing that mailbox mod.
Oh I love me some cat fish. No matter what continent it comes from.Looks great fish & set up.
No salmon & trout near me either.i do catch a few fish in the river at the end of my street.Great fish battered & fried ugly but tasty.
I lived on Kauai for a couple of years. Loved the fish there. Fresh as you get.Bluefins are rare here and any that do show up are instantly sent to Japan.
Yellowfins, bigeyes, albacores, bonitos and skipjacks are very common here.
Here are some shibis I got in last week:
Shibi: adolescent bigeye or yellowfin tuna.
Sent from my iPhone using Tapatalk
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