Putting some smoke on the Steelhead

[Barefootdog]

 

[Barefootdog]

Simple dry brine 4/1 brown sugar/kosher salt and pinch of ground black pepper.

Pellets 1/3 cherry, 1/3 pecan, 1/3 Royal Oak 100% charcoal.

Couple of hours to go.....

 

[jaxgatorz]

Love me some steelhead !! Yours is looking great !

 

[Gonna Smoke]

That sure looks good...

 

[Astralogics]

Looks good! I'll take that as a sign I need to smoke more fish...

 

[DRKsmoking]

Nice batch of salmon, great colour

David

 

[TexasMuskrat]

I sure do miss my steelhead season. Nothing like it I have found in Texas. Looks good

 

[BrianGSDTexoma]

I sure do miss my steelhead season. Nothing like it I have found in Texas. Looks good

At least can get some from Sam's though it might not be as good!.

 

[jcam222]

I'll bet that's tasty! I really need to get out this year for steelhead. I used to go to a pretty good hotspot many didn't know about in Sept / Oct. Someone did an article on it in the paper and no longer a secret. I used to hike down to the spot at 4 am after that to get my premium spot. The fall run strain has been replaced over the past 8 years or so shifting stocking to a spring run strain. Those fish have grown and taken over as the predominant strain. April should be prime time.

 

[Barefootdog]

Turned out OK.

Watched the smoker temp/product temp closely so as to not overheat or overcook the fish.
Smoker set at 150. Cool ambient temperature netted 146-148 in the box. Last hour bumped it to 170. Finished the fish at 145-150 internal. Position in the smoker produced the variance. Believe it took 7+ hours to finish. Didn't lose too much fat or raise the collagen. The cure is simple and bullet proof. No finish glazes or anything. Simple smoked fish. It turned out OK.

Have to head down for everything bagels and cream cheese..........them come home and feed to vacuum packer.

 

[mr_whipple]

Looks like it turned out better than ok!

 

[DRKsmoking]

That looks great, great colour and you say no finish glaze.
Sure looks like it has a nice texture to it.

David

 

[TexasMuskrat]

Turned out OK.

Watched the smoker temp/product temp closely so as to not overheat or overcook the fish.
Smoker set at 150. Cool ambient temperature netted 146-148 in the box. Last hour bumped it to 170. Finished the fish at 145-150 internal. Position in the smoker produced the variance. Believe it took 7+ hours to finish. Didn't lose too much fat or raise the collagen. The cure is simple and bullet proof. No finish glazes or anything. Simple smoked fish. It turned out OK.

Have to head down for everything bagels and cream cheese..........them come home and feed to vacuum packer.

I always liked to put some brown sugar on half my fish I was smoking 15 minutes before end of smoke back in the day. Those look fantastic though!