Saturday Cue-view

[smoke83340]

trout with Jamaican Jerk, Korean chili.  Before pic...

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• smoke83340
• Nov 17, 2012

 

[gregzee]

That looks good, Ive never smoked fish before, but really want to try out a Salmon sometime.

 

[driedstick]

lookin good fello idahodian fresh or bought??? either way looks great

 

[so ms smoker]

  Waiting on the next view...

  Mike

 

[austinl]

That looks good, Ive never smoked fish before, but really want to try out a Salmon sometime.

Fish is one of my favorite things to smoke.  Don't overthink it; its one of the easiest meats to smoke.  In fact I'm brining two salmon filets to our thanksgiving meal this year.

 

[smoke83340]

Here is the after.  This was storebought trout that is farmed near here.  about 40 minutes at 150 and 40 minutes at 224.  applewood chips in a MES 30

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• smoke83340
• Nov 18, 2012

 

[smoke83340]

Greg, fish is easy and fast.  I brine the fish in saltwater with some creole seasoning for about an hour.  Rinse and pat dry with paper or cloth towels.  Rub goes on and immediately into the smoker.   I don't use any water in the smoker tray.  I tend to like smoked fish on the drier side, as it lasts longer in the fridge.  Simple rubs seem to be the best, and it is a great way to use up those dried herbs and such that accumulate in the spice cabinet.

Give it a try!!!

 

[smoke83340]

Hear hear!!

 

[driedstick]

Those look great

 

[kathrynn]

Gorgeous!!!! I wanna try catfish sometime!

 

[smokinhusker]

That looks outstanding! I love fish and it's even better smoked!

 

[smoke83340]

OK it is only Thursday but could not wait.  My AMNPS is cranking - I bought a propane torch and that really gets her started...

Before - 2 steelheads, 4 trouts, six different rubs.  I even tried some left over coffee-cocoa rub, it tasted great.  Used AMNPS in MES30, 40 minutes at 150, 40 minutes at 225.

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• smoke83340
• Nov 29, 2012

28.JPG

• smoke83340
• Nov 29, 2012

After:

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• smoke83340
• Nov 29, 2012