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Smoking Fish - Question?

post #1 of 10
Thread Starter 
I'm new to Smoking Meat and Fish, if you use different flavors of Brines do you need to smoke the meat or fish in different batches or can you put them in the smoker at the same time?
post #2 of 10
You can put as many batches of fish as you can fit it the smoker at one time, but remember which is which, so you can remake your favorite. I take a lot of notes on everything. Then get rid of the stuff that I didn't like, and move the best into another book------ "These Are The Best" book.

post #3 of 10
sometimes i do multiple method batches... if i am using multiple racks aqnd usually i am, i keep all the same stuff stacked on top of each other so different stuff dont drip onto another. just to ensure you dont get a cross contamination of flavors... just what i do, never know sometimes a mix might turn out good too but i like to be in control as much as possible because if i want to replicate then i dont have other factors involved.
post #4 of 10
First welcome to the SMF, We are glad to have you onboard

Do not be afraid to experiment,If you try something new, try Weighing and measuring everything.Write it up.

That goes from weights up to températures and times.So the next time it is Easier to change something When Needed.

enjoy the new hobby PDT_Armataz_01_34.gif
post #5 of 10
Thread Starter 
Thanks for the tips, can't wait to give it a try.
post #6 of 10
After doing 8 batches of Smoked Salmon, I came up with my favorite, and got rid of the things that didn't work. This one is so good, it will always be my "Go-to" Recipe.

Recipe & all instructions, with Qview:
post #7 of 10
I have done multiple batches of different flavors all during the same smoke. I have a great sweet marinate but the wife doesn't like it. I have yet to come up with a non sweet one that doesn't turn out to salty for me.
But that is the fun gives me more reason to smoke and try different recipes. :)

post #8 of 10
First off Welcome to SMF and you need to stop into roll Call and introduce yourself so we can know you and your equipment. Now for your fish and meat I would keep them seperated for the flavors might not mix so well.
post #9 of 10

Just did my first smoked salmon today... followed the rub recipe on and found it was too salty. A minor adjustment or two and I think it'd be a winner. Didn't occur to me how quickly it would be done @ 240 though. Anyway, things to remember for next time.

post #10 of 10

I have smoked multiples at the same time however, it is important to remember which is which and also take into consideration what is above what as the fish on the top rack may drip oils and thus flavor onto the fish on the lower rack(s).

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