Howdy

[Wayne Single Shot]

I'm from Columbia County Pennsylvania. I've been working in highway construction inspection for about 20 years; many other types of jobs over the years. I recently bought a Big Chief smoker. I had used the Little Chief years ago for salmon and trout while living in Montana. Having trouble getting a good smear on channel cats from a friend’s pond. I've been brining with non-iodized salt. 1st time too much salt; I've cut back on that. I used a combination of green wood; hickory, black birch & sassafras. The first time I thought the heat was too high, reached 220 + and I started putting tin foil with holes poked in it to prevent flame ups and high temps. Today kept temps to 140 and less; both times the meat seems rubbery or chewy. The salmon and trout I smoked years ago was tender and flaky.

 

[gary s]

Good afternoon and welcome to the forum from a cool, cloudy November day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about everything.

Gary

 

[Bearcarver]

Welcome Neighbor!!

Maybe this will help:
Smoked Salmon
Smoked Brook Trout & Tilapia

Bear

 

[Rings Я Us]

Good luck to ya on fish.. I know nothing about smoking that stuff..
Welcome however.. and happy smoking..
Be safe!

 

[SmokinAl]

Welcome to SMF!
Glad to have you join us!
Al

 

[Wayne Single Shot]

Thanks for rolling out the welcome mat folks; and also all the pointers.
Wayne

 

[daveomak]

Are you smoking the cats with the skin on ?? Cats have very little fat.. the skin may keep some of the fat next to the meat... Try smoking them whole, gutted only...
According to the US Food and Drug Administration they suggest that cooked fish should reach an internal temperature of 63 °C (145 °F) before eating.
I use the "pasteurized" method for cooking fish.... To keep fish moist and safe, I cook the fish to ~135 and hold at that temp for an hour or so... sometimes longer..

Table for fish......

 

[Bearcarver]

I seldom leave the skin on fish, unless it's small.
However, I think Catfish is the only fish I would definitely not smoke with the skin on.
Their skin is like a Rubber Wetsuit.

Just my 2 cents.

Bear

 

[Wayne Single Shot]

Are you smoking the cats with the skin on ?? Cats have very little fat.. the skin may keep some of the fat next to the meat... Try smoking them whole, gutted only...
According to the US Food and Drug Administration they suggest that cooked fish should reach an internal temperature of 63 °C (145 °F) before eating.
I use the "pasteurized" method for cooking fish.... To keep fish moist and safe, I cook the fish to ~135 and hold at that temp for an hour or so... sometimes longer..

Table for fish......

I felt the same way about the skin and did filet the catfish. I had smoked yesterday with 3 pans of wood chunks like I explained above over about 4 1/2 to 5 hours. Today I put the filets in a casserole dish with a lid and some olive oil on the bottom and baked at 350 for 45 minutes and was able to achieve the end product I was looking for. I don't remember enough of the details about how I went about it 30 years ago. So it is a new learning cure to be sure. Thanks for the above information.

 

[Wayne Single Shot]

I seldom leave the skin on fish, unless it's small.
However, I think Catfish is the only fish I would definitely not smoke with the skin on.
Their skin is like a Rubber Wetsuit.

Just my 2 cents.

Bear

Thanks Bear: I did forget to mention that I was using filets. I just baked them at 350 in the oven in a casserole with olive oil on the bottom for 45 minutes and I'm now close to achieving the results I wanted.