smoked fish

Unknown

I would appreciate anyone's advise on smoking fish slowly. What is the lowest temperature I can maintain and still maintain a fire? My aim is to produce what I have heard referred to as "cold smoked" fish. It is coated with a dry rub of spices and smoked for a long time. Still looking for recipes and directions.[p]

Spin

Ken,[p]A true cold smoke as you describe is done at temps in the 70-90F range. I have not attempted this cook, but have smoked pork bellies for bacon at temps in the 90-100F range. I use a very small fire and cold firebricks in the Egg. it works nicely.[p]If you try this, I'd appreciate your sharing. Thanks.[p]Spin

Mike Oelrich

Ken,[p] I tried some cold-smoked salmon last year. I've linked the thread below. Next time I need to dry the fish more after I smoke it. I'm also considering an experiment of lighting the fire in my small BGE and piping the smoke into the large. Should be able to keep the tempreature low that way. People have also suggested keeping the top closed and regulating with only the bottom vent (I did the opposite). What kind of texture are you looking for? Is the fish "cooked", i.e. flaky in what you're doing, or is it more gelatinous (orange-pinkish) looking?[p]MikeO[p]PS If you search the archives, there are a couple other threads about this, too . . .
[ul][li]Cold-Smoked Salmon Thread[/ul]