- Aug 1, 2018
- 6
- 1
Hi all, new member here. I've been enjoying reading the posts and I'm finally going to take the plunge and try smoking some fish this weekend.
My wife bought me a Brinkmann Smoke-n-Grill bullet style smoker, and a coworker recently dropped off a 15 lb chinook salmon. I butchered the salmon and froze it as individually wrapped fillets.
I think my next steps are:
1) Thaw fish for 24 hours in the fridge
2) Cover in dry brine and let sit in the fridge (what recipe/how long???)
3) Rinse brine off with cold water and let fish sit in cool, dry, place for an hour to form a pellicle
4) Smoke over apple or cherry chips for ~2 hours
I have a heat gun to measure temperature (anyone do this? I dont have a reliable thermometer, just the heat gun).
So, what brine recipes have worked well?
Do you do anything to the fish before you put it on the grate? Salt and pepper maybe?
Should I use something other than water in the water bath? Lemon chunks? Red wine?
Also, any tips or tricks to using my new smoker would be appreciated!
Thanks!
My wife bought me a Brinkmann Smoke-n-Grill bullet style smoker, and a coworker recently dropped off a 15 lb chinook salmon. I butchered the salmon and froze it as individually wrapped fillets.
I think my next steps are:
1) Thaw fish for 24 hours in the fridge
2) Cover in dry brine and let sit in the fridge (what recipe/how long???)
3) Rinse brine off with cold water and let fish sit in cool, dry, place for an hour to form a pellicle
4) Smoke over apple or cherry chips for ~2 hours
I have a heat gun to measure temperature (anyone do this? I dont have a reliable thermometer, just the heat gun).
So, what brine recipes have worked well?
Do you do anything to the fish before you put it on the grate? Salt and pepper maybe?
Should I use something other than water in the water bath? Lemon chunks? Red wine?
Also, any tips or tricks to using my new smoker would be appreciated!
Thanks!