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

[darthtrader]

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]

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]

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

Bear

 

[tjohnson]

What Bear said.

TJ

 

[baboy]

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]

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