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Water Pan Question
Does adding anything other than water in the water pan really add significant flavor to the fish you're smoking ? -
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Do Many ( If Any ) Do This ?
Do any members cold smoke food that's already been cooked by other means for a short time, just to get the smoke flavor ?- fsa46
- Thread
- Replies: 11
- Forum: For New Members
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Prague's #1 Cure
Am I reading this correctly ? It says to use 1 teaspoon per 5 pounds of meat/fish. Does that mean I can use only one teaspoon of #1 cure with water and that's all I need to brine 5 pounds of fish for smoking. I know I can add many other ingredients but I want to know if I'm reading it correctly ? -
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Smoking Fish Without Using Any Type Of Brine
What kind of results do you get when smoking fish without using any type of brine or rub ? -
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Time Or Internal Temperature ?
Smoking some trout and planning on maintaining a temp around 165*. My questions is, should I go by an internal temperature ( 145* ) or a certain time to finish ? -
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Smoke Fish Without Using Salt
Can I smoke fish without using salt ? -
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Dry Rub Or Brine
What is your preference for fish ( any fish ) fillets, dry rub or brine ?
