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First time smoking

9/9/18 @ 2:55 PM
ORIGNAL POST
fishinnutinwis
User since 12/26/01

Hello .. hoping to get some advice , recipes for smoking fish 

I have an electric smoker , apple , cherry and mesquite chips

mix of fish, most are larger fish ,, lake trout  ,, rainbow ,, browns and kings  

would like to try a few different techniques , brines etc .. any suggestions welcome regards to mixtures , temps and times ... Thanks

DISPLAYING 1 TO 10 OF 13 POSTS
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5/24/20 @ 10:58 AM
oncebitten
oncebitten
User since 12/7/17

Just add some honey

5/24/20 @ 9:59 AM
Bullman
User since 4/10/15

I am just preheating the smoker. Going to do a large batch of lake trout fillets. I am looking for a brush on recipe that you would add after a few hours in the smoke, Also what temp do most use?  I am seeing anywhere from 160 - 225?  I am using apple wood today. I have tried brushing with maple syrup and did not feel it added much. Was thinking of adding some brown sugar to the syrup?  

9/14/18 @ 8:41 AM
BugleTrout
BugleTrout
User since 9/27/01

Smoked eggs are awesome.  I posted a smoked deviled egg recipe on this forum somewhere a couple of years ago.  I recall that there is Siracha sauce in the yoke mixture.  Mmmm.

9/14/18 @ 7:28 AM
fishinnutinwis
User since 12/26/01

Well I would consider my first to be a success .. not as much smoke as I wanted - had issues getting it generated -- plan to call masterbuilt to question .. larger pieces needed to be put in oven at 225 for about 35 min or so ... will do larger pcs of fish longer next time .. I brushed half with honey and half with pure maple syrup ... both good ... waiting to get feedback from family ... going to try wet brine next .... also made some smoked eggs while waiting for pellicle to form ,, yummy farts .

9/13/18 @ 5:02 AM
migr8r
migr8r
User since 2/8/11

Well, how did it go?

9/12/18 @ 8:57 AM
migr8r
migr8r
User since 2/8/11

I wouldn’t reuse it. All that moisture is from the fish itself and the salt/sugar is diluted. No telling what ratio you have. Then it will get diluted even more with the new batch. Salt/sugar is cheap, pitch it  

That additional sprinkle of brown sugar towards the end of smoking really adds a nice hit of sweetness. Just a pinch on a serving size piece is plenty. 

9/12/18 @ 8:33 AM
fishinnutinwis
User since 12/26/01

Did a dry brine , fillets are waiting for the pellicle then to smoker ... wondering if i could reuse the excess liquid to start a wet brine for some more LT ? just add salt and maybe other stuff , or is that dumb 

9/12/18 @ 8:28 AM
fishinnutinwis
User since 12/26/01

migr , I was mistaken about skin off --- those were smaller lakers for boil .. thanks tho ...

9/10/18 @ 8:54 PM
migr8r
migr8r
User since 2/8/11
With the lake trout you can try smoking it by putting a little olive oil on the side you’ll place down on the smoker, also oil the smoker grate. It isn’t ideal but should work with minimal sticking. If other fillets are skinned, you’ll probably be better off cooking them other ways. I think with the skin off other types of trout  or salmon may dry out, lakers are pretty oily and can likely handle having the skin off and not dry out. 

9/10/18 @ 12:47 PM
fishinnutinwis
User since 12/26/01

what about lake trout specific ... dont have skin on


DISPLAYING 1 TO 10 OF 13 POSTS
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