mr blizzard Posted February 5, 2010 Report Share Posted February 5, 2010 My brother uses this on the west coast for salmon and halibut. Lay fish strips in a casserol dish. In a separate bowl add 3 cups of demmorara sugar(comes from bulk stores, combo of brown sugar and molasses) and mix in 1/2 cup non iodized pickling salt. You can use up to 3/4 if u want. Pour over top of fish and cover with Saran wrap. Do NOT put in fridge over night. Leave on counter over night , or somewhere else where your pet won't get a free snack. In the morning drain the liquid off and fire into the smoker. Salmon and lakers come out the best but the whitefish was not to bad either. Just pat dry with paper towl before going into smoker. No bother with air drying, pelicle etc. Link to comment Share on other sites More sharing options...
TJQ Posted February 5, 2010 Report Share Posted February 5, 2010 Sounds good.. i cant wait till spring to do some more smokin.. the wife gets mad when i do it in the house... Link to comment Share on other sites More sharing options...
Big Cliff Posted February 5, 2010 Report Share Posted February 5, 2010 Sounds good.. i cant wait till spring to do some more smokin.. the wife gets mad when i do it in the house... Funny thing, girl friends will let you get away with just about anything; once they become wives they seem to loose their sense of humor. Link to comment Share on other sites More sharing options...
richyb Posted February 5, 2010 Report Share Posted February 5, 2010 roughly what temp for the smoker and how long of smoking time ? Link to comment Share on other sites More sharing options...
hendrix Posted February 6, 2010 Report Share Posted February 6, 2010 is this for hot or cold smoking? Link to comment Share on other sites More sharing options...
Big Cliff Posted February 6, 2010 Report Share Posted February 6, 2010 About how many pounds of fish? Do you leave the skin on? I am anxious to try this but a bit more specific information would be helpful. Link to comment Share on other sites More sharing options...
mr blizzard Posted February 6, 2010 Author Report Share Posted February 6, 2010 It works best for hot smoke. I can do about 3 pounds at a time on medium heat for between 4 to 5 hours. You could easily get away with adding 2 more pounds of fish and give it a little more time. Link to comment Share on other sites More sharing options...
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