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Hot Smoking Mackerel...I'm not getting enough smoke coloring. What am I doing wrong?

darthtrader

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I've been hot smoking mackerel at 170ºF for two hours on a Masterbuilt Vertical Gas Smoker, replenishing the wood halfway through.  I get a nice smoke flavor, but sometimes I don't get any smoke coloring at all like I would when smoking on a WSM.  What could I possibly be doing wrong?  

Thanks in advance, guys.  
 

mballi3011

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Well fish is like red meat sometimes. If it getting the smokey flavor then I wouldn't worry about it. Each piece of meat takes the smoke the way it wants not the way you want it to.
 

Bearcarver

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It has been my experience that it takes longer than two hours to get good color on fish & other things.

Bear
 

tjohnson

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What Bear said.

TJ
 

baboy

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It is also important to let the fish dry in cool air until a tacky film (pellicle) form on it, this allows for better smoke adhesion.
 

raptor700

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I would do the (above advice) let the fish dry and lower the temp for a longer smoke time.
 

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