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Author Topic: Quick smoked fish question  (Read 3276 times)

Offline 7mmfan

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Quick smoked fish question
« on: August 12, 2017, 10:00:42 AM »
Do you guys like to put salmon in a cold smoker and heat it up, or preheat the smoker and put it in?
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Offline NRA4LIFE

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Re: Quick smoked fish question
« Reply #1 on: August 12, 2017, 10:16:33 AM »
I put mine in the smoker at 100 degrees (pre-heated) for 2 hours, then 140 for 2 more hours, then 175 for 2 more hours to finish it.  Turns out perfect every time.
Look man, some times you just gotta roll the dice

So many free days, so few fish....

Offline GUscottie

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Re: Quick smoked fish question
« Reply #2 on: August 12, 2017, 10:29:09 AM »
I put mine in a pre-heated smoker for the temp and the time I have planned. Most of the time it is the same temp (+- 10-15 degrees)
Wishing I was fishing...or in Wyoming

Online CP

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Re: Quick smoked fish question
« Reply #3 on: August 12, 2017, 10:33:12 AM »
pre-heat & pre-smoke.  I want the smoke rolling when I put the fish in so no unwanted micro nasties get in it.


Offline 7mmfan

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Re: Quick smoked fish question
« Reply #4 on: August 12, 2017, 10:49:53 AM »
Alright. I fell kind of in the middle of all those. Turned it on, got the smoke going, put the fish in,  shut the door. It finished heating shortly after closing the door.

Making a big batch of squaw candy, first time trying it. Pretty excited!
I hunt, therefore I am.... I fish, therefore I lie.

Online Alchase

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Re: Quick smoked fish question
« Reply #5 on: August 12, 2017, 11:29:56 AM »
Alright. I fell kind of in the middle of all those. Turned it on, got the smoke going, put the fish in,  shut the door. It finished heating shortly after closing the door.

Making a big batch of squaw candy, first time trying it. Pretty excited!

For squaw candy, the brown sugar does the cooking for you, the smoke is just added flavor so pre-heating is not as important as if you are just plain smoking the salmon.
Only 2 defining forces sacrificed themselves for you:
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Psalm 144.1

Offline fishngamereaper

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Re: Quick smoked fish question
« Reply #6 on: August 12, 2017, 12:23:12 PM »
Alright. I fell kind of in the middle of all those. Turned it on, got the smoke going, put the fish in,  shut the door. It finished heating shortly after closing the door.

Making a big batch of squaw candy, first time trying it. Pretty excited!

For squaw candy, the brown sugar does the cooking for you, the smoke is just added flavor so pre-heating is not as important as if you are just plain smoking the salmon.

 :yeah: Brown sugar with some salt and let sit out under a fan and air dry.  Cold smoke for an hr or so with alder.

Offline 7mmfan

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Re: Quick smoked fish question
« Reply #7 on: August 12, 2017, 02:28:00 PM »
What recipes have you guys used for squaw candy? Just curious for comparison.
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Online Alchase

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Re: Quick smoked fish question
« Reply #8 on: August 12, 2017, 07:19:21 PM »
Two cups brown auger
One cup salt
Two tbls garlic powder
Two tbls onion powder
Two tbls mix black/white pepper
(I also add four tbls chili powder and four tbls cumin paprika if it is just for me, the heat with the sweet is awesome!)
Mix together

Lay salmon fillets on a cookie grate and rub liberally until completely coated.
You can not have too much rub.
Put in refrigerator over night (or until fish is firm to the touch).
Rinse well under cold water then pat dry.
Place in smoker skin side down and baste with pure maple syrup every hour.
Cold smoke to flavor, I usually go 4-6 hrs.
Apple, Alder, or cherry wood works great.
I tried Mesquite once, I liked it but it did have a quite strong smoke some may not like.
« Last Edit: August 12, 2017, 07:28:29 PM by Alchase »
Only 2 defining forces sacrificed themselves for you:
The American Soldier and Jesus Christ. One died for your freedom, the other for your soul.

My rock,
He trains my hands for war and my fingers for battle.
Psalm 144.1

Offline Magnum_Willys

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Re: Quick smoked fish question
« Reply #9 on: August 12, 2017, 08:05:17 PM »
Two cups brown auger
One cup salt
Two tbls garlic powder
Two tbls onion powder
Two tbls mix black/white pepper
(I also add four tbls chili powder and four tbls cumin paprika if it is just for me, the heat with the sweet is awesome!)
Mix together

Lay salmon fillets on a cookie grate and rub liberally until completely coated.
You can not have too much rub.
Put in refrigerator over night (or until fish is firm to the touch).
Rinse well under cold water then pat dry.
Place in smoker skin side down and baste with pure maple syrup every hour.
Cold smoke to flavor, I usually go 4-6 hrs.
Apple, Alder, or cherry wood works great.
I tried Mesquite once, I liked it but it did have a quite strong smoke some may not like.
Cold smoke ? I have a lil chief - what temp is cold smoke ? 150 you think ?  Do you smoke chips the whole time or go hour or so then just heat ?  Thank you for the recipe !

Online Alchase

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Re: Quick smoked fish question
« Reply #10 on: August 12, 2017, 08:31:00 PM »
Little Chief will work fine. Cold Smoke is anything under 90 degrees (roughly) so the meat does not cook.
Keep the smoke going, you can open up the vents to keep the heat down. It won't hurt if you can't keep the heat that low, it will just be a more jerkyish, LOL
The smoke time is totally subjective to your taste. I usually set my Bradley for 4 hours, but I have down 2 hours and as many as 6 hours. Each smoker is different, six was a little too much smoke for my taste.

When I had my Little Chief, I bought a single burner stove element and 4 feet of aluminum dryer vent hose and two dryer hose mounts, one for the box and one for the Little Chief.
Put the burner in a small box a few feet from the Little Chief and ran the dryer hose from the box to the bottom rear of the Little Chief just for when I wanted to do some cold smoking.
It worked great
Only 2 defining forces sacrificed themselves for you:
The American Soldier and Jesus Christ. One died for your freedom, the other for your soul.

My rock,
He trains my hands for war and my fingers for battle.
Psalm 144.1

Offline Magnum_Willys

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Re: Quick smoked fish question
« Reply #11 on: August 12, 2017, 08:53:23 PM »
Thx !  Yea my Bradley finally died after untold years and Im back to lil chief.  Haven't decided what to upgrade to.

Online Alchase

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Re: Quick smoked fish question
« Reply #12 on: August 12, 2017, 09:04:04 PM »
Thx !  Yea my Bradley finally died after untold years and Im back to lil chief.  Haven't decided what to upgrade to.

That would be a tough choice, there are so many digital smokers to choose from now.
Call me lazy, but there is something to say for dialing up your temp and setting it for as much smoke as you want, then go watch football or what ever you wish until it is ready. No need to even open it unless you baste, LOL
When cooking with it I use a wireless bluetooth meat temp gage (iGrill2) I can control from an iPhone app, LOL



Only 2 defining forces sacrificed themselves for you:
The American Soldier and Jesus Christ. One died for your freedom, the other for your soul.

My rock,
He trains my hands for war and my fingers for battle.
Psalm 144.1

Offline GUscottie

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Re: Quick smoked fish question
« Reply #13 on: August 14, 2017, 08:00:26 PM »
I'm in need of a new smoker...I'm leaning heavily towards the Traeger Pro 34.... I used a generic smoker for a few years and my squaw candy was a mixture of brown sugar, salt and water. I then rinsed the fish and smoked it on the lowest temp the machine would go (175 I believe) with the vent wide open for about 3 hours. Perfect for my taste
Wishing I was fishing...or in Wyoming

Offline Mudman

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Re: Quick smoked fish question
« Reply #14 on: August 14, 2017, 08:37:37 PM »
I use the pellet grill.  It runs about  155 degrees on low smoke setting.  Apple pellet and brown sugar n spice recipe.
MAGA

 

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