Thinking about smoking some Flounder for someone in a couple of weeks. I eat almost no fish myself. I can however follow a recipe, and I know what a fish looks like when it's ready on the grill. This wouldn't be cold smoking. It would be cook it and eat it now.
That said. Some recipes I've seen call for smoking a fish at 175* for 6 hours. That runs up a red flag in my mind. I'm used to beef and pork in the smoker, and it makes me wonder about the 140* threshold for bacteria. Is it the same for fish? You have to get it through the "zone" within a certain amount of time? 175* makes me nervous.
Oh yeah. Is the fish going to stink up my smoker for the next smoke? Phew.....
That said. Some recipes I've seen call for smoking a fish at 175* for 6 hours. That runs up a red flag in my mind. I'm used to beef and pork in the smoker, and it makes me wonder about the 140* threshold for bacteria. Is it the same for fish? You have to get it through the "zone" within a certain amount of time? 175* makes me nervous.
Oh yeah. Is the fish going to stink up my smoker for the next smoke? Phew.....