Smoked Ling....

[Hornseeker]

Well, i used the salt/brown sugar/coca-cola recipe on some ling cod that Buckhorn brought me this fall.... smoked it with alder for about 4 hours... and it is absolutely fantastic!!! WOW!

Now, it did come out saltier than the salmon and I wonder if that white fish meat absorbs the salt differently than the salmon?? Matter fact, I even cut back the salt on this recipe compared to the salmon recipe....

But oh man... Gooooooood! I might be able to post pics later!

[quadrafire]

Ernie
How thick was the fish, and at what temp were you at for the 4 hrs?

I did some thin sockeye with this recipe for about 4 hrs and it was like cardboard.

[Hornseeker]

3/4 inch thick... it was 8 degrees out, my smoker never got over 130 degrees....

[quadrafire]

3/4 inch thick... it was 8 degrees out, my smoker never got over 130 degrees....

That was my problem. Too high of temp. I need to rig up a cold smoker for fish.

[jeepster]

hey do you think cabezon would smoke up good? somehow got one in the freezer....

i have the same problem with getting the smoker too hot... i use a vertical charcoal bbq/smoker.... im gonna dig a pit and have the firepan a foot or 2 below the fish and smoke it for like 18 hours.... might work not sure.

[Hornseeker]

knowiing what I've learned recently, I think cabezon would smoke up just fine....matter fact, I think ANYTHING will smoke up fine!!!

[buckhorn2]

Ernie it sounds like I better get busy catching fish that sounds good. It opens for ling cod March 12 and if hunterman and quick draw don;t catch all of them I will be after them. Hoping to get drawn for montana but we still will be over we have a bison hunt at melstone.

[400out]

Man that sounds great