SMOKED FISH HELP

[CLARKTAR]

I just got done prepping 60 pieces of sockeye tails for the smoker. Then my smoker broke! Kind of in a jam here. I know its a long shot, but anyone in the Port Angeles area have a smoker and can help? Id give ya a few pieces of fish, some homemade venison sausage, breakfast sausage, burger...

360-927-9185 (chris)

[Parasite]

What broke? There are some easy DIY ideas on YouTube that might get you by.

[CLARKTAR]

What broke? There are some easy DIY ideas on YouTube that might get you by.

I haven't built a smoker at our house yet, and use the traeger. The control module (PID) went south on me. Got a replacement coming but aht doens't help right now.

[blackpowderhunter]

dang if i were closer id bring my traeger over...good luck man

[M_ray]

Wish I was closer I have a smoker I don’t use anymore that I’d just give you!

[Boss .300 winmag]

Use a charcoal grill.

[Crunchy]

If you are on bloodydecks i am sure someone would likely have one to lend.

[grade-creek-rd]

I know I am a bit late on this one...but if this ever happens to anyone again, just remember if you are using a dry brine that you can just leave it in the brine and in the fridge for a few extra days and then give it a rinse before smoking. If you are using a water/wet brine then just remove it from the brine and place it in zip-loc bags in the fridge for a few days, and then a day before you are actually ready to smoke remove it from the bags and air dry. You can keep brined fish in the fridge for a bit longer than normal since it is cured with the salt, just keep it cold. (Don't go over 5 days or so)

Another option if your going to be out of a smoker for longer than that then put it on the charcoal bbq, with a small amount of coals (like get a small round baking pan and put three or four briquets in it) and place wood chips over the coals to get the smoke going, once you smoke it for an hour or two, remove from the bbq and put into the oven on the lowest setting (warm...usually about 170) and keep the door cracked..."smoked salmon" as we know is actually "cured and dried salmon".

Grade

[WSU]

You can likely refrigerate for a day or two also. I usually let mine sit for at least overnight to let the pellicle form and salt distribute evenly. I’d go buy a little or big chief today and smoke it.

[Boss .300 winmag]

I know I am a bit late on this one...but if this ever happens to anyone again, just remember if you are using a dry brine that you can just leave it in the brine and in the fridge for a few extra days and then give it a rinse before smoking. If you are using a water/wet brine then just remove it from the brine and place it in zip-loc bags in the fridge for a few days, and then a day before you are actually ready to smoke remove it from the bags and air dry. You can keep brined fish in the fridge for a bit longer than normal since it is cured with the salt, just keep it cold. (Don't go over 5 days or so)

Another option if your going to be out of a smoker for longer than that then put it on the charcoal bbq, with a small amount of coals (like get a small round baking pan and put three or four briquets in it) and place wood chips over the coals to get the smoke going, once you smoke it for an hour or two, remove from the bbq and put into the oven on the lowest setting (warm...usually about 170) and keep the door cracked..."smoked salmon" as we know is actually "cured and dried salmon".

Grade

See I told you so.