Temp for Smoking fish

[ov10fac]

OK, so see a lot of discussion about smoking trout and salmon and I suspect the same principles will hold for most fish. My question is how to keep the temp at 145-165 in an offset, or is that a fools errand. Would I be better off using my propane smoker and wood chips? I'm thinking a few hours cold smoking first to get some flavor into the fillets, then maybe apply hot smoke with propane smoker.
Thanks.

 

[sandyut]

I think it depends on the fish and desired outcome. I hot smoke salmon often at 225-250 after a dry brine. turns out pretty good.

 

[BigW.]

I dont think cold smoking fish that is not cured is a good idea. I'd hotsmoke, and then pull at the correct temp. Fish will take smoke easily.

 

[thirdeye]

You have a lot of options with flavor and texture when using salmon, steelhead or trout.

You can hot smoke fish using flavor wood, which would be below grilling temps, but somewhere in the 225° range, until the internal temp is 140°-ish.

Or you can brine or dry cure fish and do a hot smoke, or a cool smoke, still winding up with a 140°-ish finish temperature.

Or you can dry cure fish and cold smoke for a lox-like product (lox usually is not smoked). This is often called Nova lox.

Or you can brine or dry cure fish that has Cure #1 as a component is you want some additional food safety when cool, or hot smoking over an extended period of time.

 

[sandyut]

looking back, I have dry and wet brined salmon. its hard to mess it up unless you cook it to death.

 

[ov10fac]

looking back, I have dry and wet brined salmon. its hard to mess it up unless you cook it to death.

I have smoked trout for two years every September and everyone seems to like it. At least it doesn't last very long.

 

[in. pred]

i brine then smoke at 160 or so till the bark and texture is rite. 2-4 hours depending on thickness.

bass gills n trout all in same brine. brine keeps them moist up until jerky stage.

 

[ov10fac]

So you smoke pan fish as well as trout/salmon? What brine do you use?

 

[in. pred]

just a salt sugar brine with seasonings in it. i boil and simmer the brine to infuse the water. much better results imo. get brine chilled and submerge fish in it 24hr or so. drain chunks in sink and rub in some outside seasonings in the grooves if you want. just dont add salt to outside thats already in there. very important to let fish set on a rack and dry before smoking!!! its ready when there is a rubbery dry feel. i like to baste them with honey and lil sweet soy mid way through the cook. i pour the smoke to them too! thats because of the short smoke time. when they look good they are done just test after 2hr as you go. you can smoke any fish you want also. you can smoke as long as you want. i have a friend that likes his dry like jerky. small flatheads are awesome steaked and smoked with apple or maple wood. i use apple on most my fish smokes also. any fruit wood is going to be mild enough though. i smoke hot but you dont have to. i like the shorter time, and end results been similar.