- Jan 3, 2017
- 21
- 12
Hello all--
Newbie from SoCal. Found this great site perusing the web for info on smoking fish.
I am interested to learn about smoking meat; particularly fish. I primarily fish fresh water year around and add salt water during summer. I target striped bass, catfish redear, trout in fresh water, and tuna, white seabass, halibut, and yellowtail in salt. Some rock fish as well.
I would love to learn how to smoke the fish I catch. Nothing more satisfying than catching a nice sized striper on a homemade swimbait and grilling or smoking it at home to share with family and friends! I'm sure I will want to learn how to smoke beef when catching is slow!
I currently do not own a smoker. I would like some advice on what smoker may good for I want to do. I see several for sale on Craigslist at various prices from $50 to $3000!
My budget is $200 or less, unless I need to go up to $300 for a valid reason. I don't mind used if it is in great condition and was well-cared for.
Electric, gas, charcoal?
What are the pros/cons of each?
Why do you use what you use?
If used, what should I be looking for?
I live in SoCal so it does get hot in summer, up to 105F, and lows around 40s-50s in winter. No snow where I Iive. Can get down to 30s on rare occasions.
Found a Big Chief smoker that is local for $50. Looks like it is great shape. I've read about low temps with the chiefs and having to place food in oven to finish off the cooking. Most smokers I have read about use chips and water. The chiefs only use chips. I would like a unit that can complete the smoke/cooking process without having to place in oven to complete cooking.
Why just chips and when do you use chips and water?
As you can see, I need a lot of schooling on smokers! From the basics up.
Let the education begin!
Thanks
<°))))><
Newbie from SoCal. Found this great site perusing the web for info on smoking fish.
I am interested to learn about smoking meat; particularly fish. I primarily fish fresh water year around and add salt water during summer. I target striped bass, catfish redear, trout in fresh water, and tuna, white seabass, halibut, and yellowtail in salt. Some rock fish as well.
I would love to learn how to smoke the fish I catch. Nothing more satisfying than catching a nice sized striper on a homemade swimbait and grilling or smoking it at home to share with family and friends! I'm sure I will want to learn how to smoke beef when catching is slow!
I currently do not own a smoker. I would like some advice on what smoker may good for I want to do. I see several for sale on Craigslist at various prices from $50 to $3000!
My budget is $200 or less, unless I need to go up to $300 for a valid reason. I don't mind used if it is in great condition and was well-cared for.
Electric, gas, charcoal?
What are the pros/cons of each?
Why do you use what you use?
If used, what should I be looking for?
I live in SoCal so it does get hot in summer, up to 105F, and lows around 40s-50s in winter. No snow where I Iive. Can get down to 30s on rare occasions.
Found a Big Chief smoker that is local for $50. Looks like it is great shape. I've read about low temps with the chiefs and having to place food in oven to finish off the cooking. Most smokers I have read about use chips and water. The chiefs only use chips. I would like a unit that can complete the smoke/cooking process without having to place in oven to complete cooking.
Why just chips and when do you use chips and water?
As you can see, I need a lot of schooling on smokers! From the basics up.
Let the education begin!
Thanks
<°))))><
