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First Fish Smoke

post #1 of 19
Thread Starter 

I finally decided to try and smoke some fish today.  I chose tilapia ('cause that's what we had on hand) and I must say, the results were fantastic.  So, without further preamble, here is the process and the pics!


Started with six fillets (approximately 1 lb.).



Then mixed up the brine:


1/4 cup of salt

1/2 cup white sugar

2 cups water



Brine and fillets go in the fridge for about an hour.



Hickory chips in the smoke box



Water in the water pan



Pat the fillets dry with paper towels



Placed on foil with a little oil





Two fillets with honey, two with lemon pepper and two with salt, black pepper and Tony's



Placed in the smoker for about 45 minutes.



At just under 200 degrees



And the results!!



Paired with some roasted red pepper and basil quinoa and rice blend, it was some mighty fine eatin'!


Thanks to all the members here who gave me the knowledge and confidence to try something new, smoked fish is now in my repertoire.

post #2 of 19

jfleming9232 Nice job on the smoke.First one is the hardest.


post #3 of 19

J9232, Nice looking fish !

post #4 of 19

Nice Job, looks great     



post #5 of 19
Looks great. Need to do some fish soon. Which flavor did you like the best.
post #6 of 19
Thread Starter 
Originally Posted by BombDawgity View Post

Looks great. Need to do some fish soon. Which flavor did you like the best.

The simple lemon pepper was pretty good.  I found the Tony's a little too salty and the experiment with the honey was not for me; turns out I'm not a fan of sweet fish.

post #7 of 19
Thanks, I guess I also have some new experimenting to do.
post #8 of 19

Nice job I tell ya'   :Looks-Great: 

post #9 of 19
Did you use "fresh" tilapia or previously frozen? Around here all we can get is the frozen stuff. Last time I tried results were not what I expected although it was not tilapia.
post #10 of 19

Frozen here mainly  You can find fresh at two of the stores most of the time



post #11 of 19

looks some salmon going in as soon as it forms a pellicle

post #12 of 19
Originally Posted by capntrip View Post

looks some salmon going in as soon as it forms a pellicle




Can't wait to see yours



post #13 of 19

How delicious! Cheers! - Leah

post #14 of 19

good first smoke! first fish is definitely the hardest. I am picked up a few whole wild coho salmon that is on sale for 3.99/lb (Lent special). going to freeze some for later smokes.

post #15 of 19

It looks like a great smoking project JF.


Points for a job well done.



post #16 of 19



I know I'm late to the party but here goes:


I have some frozen salmon that I want to smoke, but the temperature here in South Carolina is averaging low 90's. Cold smoking is not even a consideration.


Can I thaw my salmon, brine it for a few hours and then smoke it?


Any advice appreciated


Thank you,


Brewer Dave

post #17 of 19
Yes. I have a freezer full of Salmon which I take a few pounds out to smoke. Thaw, slice, brine room dry and then smoke. Thaw the salmon in your fridge for 24-36 hours if you have the time. It's the best way to do it.
post #18 of 19
I normally use Alder and Apple wood
post #19 of 19

I have a spare fridge I can slow thaw in. I found this brine recipe on the web and it looks like a good one for a starter:


  • 4 cups water
  • 1/4 cup kosher salt
  • 1/4 cup brown sugar
  • 2 bay leaves
  • 1 stalk sliced celery
  • 1/2 cup chopped fennel
  • 1/2 chopped onion
  • 2 smashed garlic cloves

The directions say to put everything together in a glass dish and brine for at least 8 hours

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