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

Discussion in 'Fish' started by darthtrader, Dec 31, 2010.

  1. darthtrader

    darthtrader Newbie

    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.  
     
  2. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member

    [​IMG]

    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.
     
  3. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

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

    Bear
     
  4. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    What Bear said.

    TJ
     
  5. baboy

    baboy Fire Starter

    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.
     
  6. raptor700

    raptor700 Master of the Pit OTBS Member

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