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Smoking Blue fish

Pdub
Pdub Posts: 234
edited November -0001 in EggHead Forum
As I read more it seems that there are many methods to smoking blue fish. I am going to have a go at in fact the blues are in the fridge brining as we speak. I plan on 2-3 hour of brining, 2-3 hours of resting and then 3-4 or smoking(hot smoke).
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  • Pdub
    Pdub Posts: 234
    Alright maybe I can get a little interest with some pictures. I brined it with some salt and brown sugar for three hours and then I let sit out for a couple of hours to develop the pellicule. Then the fish went on the egg and I am trying to keep a dome temp of 200-210.
    Here is the fish going on to the egg.

    IMG_2590.jpg

    IMG_2591.jpg
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  • Pdub
    Pdub Posts: 234
    results were good. A couple of the smaller pieces were a little bit dry. Also I would have hoped for some darker skin. Next time I think I might try bumping up the temperature a little. I think the dome to grate temp might have varied to much. I was shooting for 190 at the grate and kept the dome 200-210. Great way to cook an real oily fish.
    Pdub
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  • Rollocks
    Rollocks Posts: 576
    I try to smoke fish at about 165º-170º
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  • Rollocks
    Rollocks Posts: 576
    I try to smoke fish at about 165º-170º
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  • Pdub
    Pdub Posts: 234
    Thanks, I figure I was in that ballpark, maybee a tad high. My wife shared The fish with friend said it got good reviews, but as usual I like to find ways to improve. There are so many limiting factors like time and stomach capacity. :) Do you use your egg or a seperate smoker? Care to share any other tips?
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