Smoking crappie, sunfish, cats and northern

Discussion in 'Grilling Fish' started by kesmc27, Sep 20, 2014.

  1. Today's I am smoking all the fore mentioned. The fish have been in the brine for about 24 hours and they all have their skin intact. I am going to rinse them and let the air. Gonna fire up the smoker around 1. The plan is to have all the fish ready for happy hour. Camp fire all ready and the guests will start to arrive early. Our friends here at the lake get thirsty early! Come along for the ride.....

    Fish in brine

    Camp fire and smoker ready

     
  2. Fish are rinsed

    Now put in unlit smoker to dry

     
  3. Of corse it started to rain
    Then it cleared
    Fish out
    Everybody happy
     
  4. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Nice , I love smoked fish , well , I like anything smoked...[​IMG]
     
  5. smokinadam

    smokinadam Smoking Fanatic

    Have had crappie and they were pretty good. How was the pike?
    Happy Hour always starts at noon somewhere on days that end in y
     
  6. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    That looks really great. I like that smoker!
     
  7. The pike were really great!
     
  8. Thanks Foamheart, now when it starts turning a little cooler I'll get more in the mood to do some more smokin.
     
  9. smokinadam

    smokinadam Smoking Fanatic

    I'm gonna do some white bass this winter when their firm. Can't wait to try it!
     
  10. They will be great! Nothing better when it starts getting cool outside and you fire up the old smoker...
     
  11. Isn't that the truth!

    Steve
     
  12. tim51

    tim51 Newbie

    kesmc27,

     I`m from Hudson WI. Been catching white bass in the St Croix river. Could you give me a few tips? The brine, wood chip type, smoking temp & time. Do you put the filets on a pan, the grates, parchment paper?

    Much appreciated!
     
  13. Hi Tim51,
    Sorry it took me so long to see this!

    I brine over night, in 1/2 gal water, 1/2 cup kosher salt, 1/4 cup soy, 1/4 cup brown sugar. Onion powder, garlic powder, and pepper to taste. Rinse fish with plain water and let dry. I smoke my fish with the skin on and put right on the racks. I smoke at 150 with Apple and alder. Smoke until fish reaches 140. I like a lot of fish that have little oil like crappie, bass and yes I have even done walleye. They are all great as long as they are not over cooked. Use your temp probe in an average size piece. Usually a full smoker for me at 140-150 a few hours.
     
  14. tim51

    tim51 Newbie

    Thanks for all the info, much appreciated. Unfortunately the end of the ice fishing season was not very productive. Can`t wait to get the boat out in May!!
     
  15. I hear that! Won't be long.
     
  16. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Wow ya mean yall actually have seasons for fishing? LIke hunting? Next you'll say there are limits like deer. Tags? Limits by fish or by pound? I hope that don't catch on.
     
  17. LOL...Now thats funny.

    Don't they have limits down there on shrimp or crawfish????

    Now i'm hungry again....[​IMG]

    Steve
     
  18. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Not that I've ever used....... hell next you'll want us to buy a licence. You folk's up north have too much winter to think about stuff.
     
  19. LOL.....I think The truck from down your way will start again soon, he usually makes weekly trips and brings up shrimp and crawfish. I needs me some fresh jumbos...
     
  20. smokinadam

    smokinadam Smoking Fanatic

    Ya'all ever have sum suckers over dare in sota? You southern boys talk little different 😉💃
     

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