Temperature question for you smoker guys

[Toad37]

Hi All,

I just did the first round of trout in my new Mini-Chief smoker. As a beginner I know the first round of fish will not turn out that great, but I look forward to getting better as this seems like a great way to save money and create some wonderful culinary creations to boot!

My question is, how do you know that you got the fish hot enough to eat safely? I smoked 12 trout for 3 hours, put in new wood chips 3 times and it still didn't seem to get the fish hot enough. Maybe this is just the way they work. I know these little units are supposed to be no-brainers, but I just don't want to poison any of my family or friends.

Any comments? Thanks guys.

Toad

:jocolor:

[Coastfishin]

I use 3 or 4 pans of chips and then just leave the pan on the burner and let heat do the rest. Depending on the fish, how thick they are. how oily etc. cooking times will vary. I have had thick Salmon fillets take 12 hours to cook before.
The weather can also affect cooking time. It seems to take longer to cook in the winter than it does in summer.
If your smoker is where the wind can hit it that will affect cooking time also.
My Big Chief has 5 racks in it so I put the thicker pieces on the bottom racks and the thinnest on the upper racks. I rotate the racks from top to bottom to keep the cooking even.
Smoking is a personal choice, a lot of people don't like the way I prefer it and when I think I ruined the fish others think it's great.
I don't think you will make anybody sick, I know a guy that eats raw trout with mustard on them:-& and he hasn't gotten sick from it. (although I do when I watch Him)
Keep experimenting and you'll figure it out!:cheers:

[Gone Fishin]

Well to kind of add to this topic... I just smoked some thick pike filets. The outside got a crispy dry and the inside was really moist still. How do I keep the outside from getting hard like that?

[Anglinarcher]

Toad, There are many types of smoking methods, and each has its pros and cons.

There is a cold smoking process where the temperature never raises above room temperature, but the smoke penetrates and dry air is used to remove the moisture form the fish. Once completely dry, the fish do not spoil as long as they are kept in a sealed container. This method is best done by professionals, but remember that a fresh cut of trout of salmon is used raw in may types of oriental foods.

Most smoking is done by using heat. I set my smoker, a real smoker and not a Chief, at 185 degrees F. and leave until dry to my taste. As long as fish reaches 155 degrees F., less than fresh fish has all of the bacteria killed. I would do less than 185 degrees, but I don't get the quality of smoke from the woods I use at a lower temperature. I use wood chunks, not chips, in my unit. I have done it with a Chief (or was it a little Chief), and I liked the results, but remember to use only fresh fish because you may never get the 155 degrees F temperature. Still, smoking is not necessarily cooking (See paragraph above), but drying with smoke flavoring, so just keep those fillets in there until dry to taste.

Smoking is easiest to do with oily fish, like trout, salmon, halibut, etc., etc. But non oily fish, like Pike, can be done as well. Gone Fishin, if you brine your fish (all smoked fish should be brined to some extent), than apply a glaze, the Pike will come out with a soft surface and still have the texture you like in the middle. There are fish brines available in stores, and on line, but finding a fish smoking glaze in a store can be hard. I suggest looking in the web, search smoked fish, and see what you find. PS, I use a light Honey or Maple Syrup as my Glaze base, but you will have to do your own research here.

I can't believe I actually posted on this "Culinary Delights" thread. My youngest Daughter, a trained Chef, hates it when I give out my methods. She does love to eat my food though.

[gpc]

Smoking can be a tough skill to master, but once you find your nitch it works like clock work. I have a different smoker than yours but 3 hours seems like not enough time. I usually do mine about 8 hours. 6 - 10 hours is the min. and the max.

When you first start, put the chips in and wait about 30 mins until they start smoking then put your fish on. I like to use 3 trays of chips. Any less and they lack flavor, and more and the fish turn blackish, almost like they were burnt from the smoke and get really rough.


The good thing about the amount of time you smoke it, is you have a very broad window. I have cut up fish right out of the water and have eaten sushi and it was fine, and I have forgot about my smoker and the fish turned into almost a jerky, still not bad. Neither are as good as properly smoked fish (in my opinion) but still not bad.

Another HUGE tip, is if you are using brown sugar in your brine (almost a must) make sure to wash off your fish before you smoke it. Brown sugar burns very easy, and it makes your fish very tough as well.


Dont be afraid to throw chicken, ribs, steak, pork chops or whatever on the smoker for 20 min. when its done cooking.

[Dave]

Lots of good info from everyone. I am no expert smoker but have been smoking the trout and salmon I catch for about 10 years now and love the results. After using both electric smokers, and a little Chief, I tried a charcoal smoker and have never looked back. My charcoal smoker runs at about 160 degrees F during the smoke which completely cooks the fish and provides plenty of smoke in about 3 ½ to 4 hours. I thought my smoker was smoking at about 125 until I looked at the thermometer today and realized it is smoking at about 160 Deg F. I believe the little and big chief type smokers are based on more of a cold or cool smoke concept so I believe a much longer smoke time is needed to complete the process.

As I have mentioned in a few other smoked fish forums, I use wood chunks which I soak in water overnight and they seem to produce a nice steady smoke for a much longer period of time compared to wood chips. I have tried many brine recipes both store bought and home made and found the Luhr Jensen brine has produced the best product for me hands down. I soak the fish overnight in the brine (refrigerated) then rinse and pat dry before smoking. Afterwards, I allow the fish to cool, pat any remaining moisture off, then package using a food saver. As many of you know, refrigerated in a food saver air sealed bag will keep the fish fresh for up to 12 months although it usually doesn’t last me that long.

Here is a pic of the remaining 4 packages I have from last year’s Puget Sound caught pink salmon season. I smoked maybe 10 salmon last year, gave lots to friends at work, and snack on it year round. Great stuff at a fraction of the price of store bought which seems to never taste as good as home made. As always, great topic.

[lskiles]

Well to kind of add to this topic... I just smoked some thick pike filets. The outside got a crispy dry and the inside was really moist still. How do I keep the outside from getting hard like that?

I am not an expert smoker, but I have read that brining the fish, as Dave mentioned, will help alot in keeping the outside of the fish from getting hard.

[kutthroatkilla]

I am not an expert smoker, but I have read that brining the fish, as Dave mentioned, will help alot in keeping the outside of the fish from getting hard.

I agree with lskiles. I use a brown sugar and salt combo and brine about 1-2 hours. If you brine longer than that (4+ hours, etc), if your brine is strong, it will ruin the fish by drying it out too much. It depends on how thick the fish is as well. If it's 1/4 thick then a quick brine...if it is 1-2" thick then a longer brine. If I brine for 12+ hours I'll have the toughest and saltiest trout meat ever...must be how I brine my fish...to each their own for sure on the smoking! It all boils down to experience with your smoker. More hours of trail and error, you will get dialed in to how it works and how to manage the process. It took me 2 times on my Bradley Smoker, but now it's just amazing. Best of luck Toadster!! After it's smoked I heard a quality cheese & cracker with some scotch goes down pretty well...I was told at least - KTK

[Dave]

I've never smoked fish without soaking it in a brine first and for at least 12 hours. It might be interesting to try a piece without soaking it. I'll do that here down the road and let everyone know how that turns out. I think the brine cures the fish and gives it flavor along with the smoke.

So another great topic is what to do with smoked trout or salmon after its done....

I like it by itself of course. But I also love to put it in a food processor with cream cheese and some mayo. Mix it together and it's great on bagels or crackers. Just thought I'd toss that in there. I haven't eaten it that way since last December because it's fattening that way and lots of calories. But if that isn't a concern, give it a try. Major Yum Factor !

[Toad37]

Great Responses Dave and everyone else! Thank ya' kindly! I'll take the knowledge you have shared and start down the road of fish smoking!
Thanks again guys,

Toad

[leahcim_dahc]

...and brine about 1-2 hours

Is that long enough for the brine to absorb...?

So another great topic is what to do with smoked trout or salmon after its done....

Eat it!!

I would like to make some of the spread you mentioned. Anytime I am at Famous Dave's BBQ, I have some of their salmon spread. It's basically the same, but on seasoned and toasted pita bread. I would like to experiment until I discovered the recipe for it... :chef:

[kutthroatkilla]

...and brine about 1-2 hours

Is that long enough for the brine to absorb...?

Absolutely. I put my trout fillets (cutthroat to be exact) about 1/2-1 1/2" thick depending on the fish and then let them sit in the salt/brown sugar mixture for about 1.5-2 hrs. Then I rinse them off, pat them dry, let air dry, then put in the smoker and they smoke in about 2 hours time for me. Next time I do a batch I will post some photos. I believe the #1 mistake of a lot of smokers is those who brine for an excess. Small trout = sometimes only 30 minutes. You can always add some salt later as well. Just my own experience! Tight Lines, KTK

[leahcim_dahc]

...

Thanks for the tips...never knew it to be much of a problem leaving it longer. I suppose if you're using a pretty strong brine, the longer the fish is left in the stronger it will be.

[northfork]

Just to see the different way people smoke fish. I brine my fish for a minimum of 12 hours and usually 24 hours.
Very little salt taste at all and nice and tender.
I smoke mostly Salmon and triploids but will smoke up whole trout also.
Big Chief smoker usually 6 hours will do it with 3 pans of chips.
So I'm at the other end of the scale from KTK. I'll bet both of our smoked fish is awesome.

[leahcim_dahc]

...

I would say it's pretty much a personal preference. I do mine the same way. Just like anything else involved with fishing...there's 100 different ways to accomplish the same thing. I'm open to try anything different, though...

[kutthroatkilla]

So I'm at the other end of the scale from KTK. I'll bet both of our smoked fish is awesome.

Very true and good point northfork. After researching this topic I came to find that there are a multiple ways to smoke trout, brine trout, etc, etc. All smokers very, and so do brine strengths. Like northfork said, both taste probably just as good, and this leads back to my prior point which was you'll have to experiment a bit to find out what "works best for you" and fine tune things from there. In the end, you'll find it both a rewarding and fun experience, especially if you can get the kids involved.

KTK

[Coastfishin]

Just to see the different way people smoke fish. I brine my fish for a minimum of 12 hours and usually 24 hours.
Very little salt taste at all and nice and tender.
I smoke mostly Salmon and triploids but will smoke up whole trout also.
Big Chief smoker usually 6 hours will do it with 3 pans of chips.
So I'm at the other end of the scale from KTK. I'll bet both of our smoked fish is awesome.

I usually brine mine overnight. Put them in the brine before bed and into the smoker next morning.

[leahcim_dahc]

In the end, you'll find it both a rewarding and fun experience...

++

It's always fun trying new things...usually. Once in a while it goes south...but it's a learning process.

[northfork]

I ruined my fair share of smoked fish when I first started. Ahhhhh the learning curve.

[leahcim_dahc]

Yes, indeed. I smoked some salmon the daughter just loved. Then tried the same thing with trout...and the response was "Daddy, why is it so hard...?". "Well, sweetpea....I don't know, here drink a bit of water....".

It was sad indeed... :-(