Smoked trout and salmon

Unknown

What a taste treat-[p]I was out at an apple orchard the other day, and asked the propietor if he had any applewood laying around. He motioned to a pile of trimmings and said to take what I wanted, so I grabbed some well-seasoned trunk wood and left with a smile on my face (I bought a bushel of Honey Crisps to make it worth his while). I took the wood home, and cut it into thin disks with my bandsaw (that wood is dense!), and put it into a pail to soak overnight.[p]I brined some brook trout and salmon this morning, and I just pulled off the last side of salmon a few minutes ago from the smokin' egg. What a taste treat - fantastic texture and smooth smoked flavor. The trout turned out absolutely perfect, but I had some flare-ups with the salmon, due to the oil content, and because I thought I had a suitable grid (and didn't), I had to place it on the main grid, But I saved the salmon in time before the flames licked it too much.[p]Fish never tasted so great![p]What do you folks use for a fish smoking wire grid setup? I would like to do a triple batch next time, for gifts at holiday time. Any suggestions?[p]MapMan

KennyG

<p />MapMan,[p]Target Stores sell these stackable cookie racks. You get 3 in the box for about $7. I'm showing just one here (only pic I had). Obviously half a rack of ribs here. The HD foil on the bottom provides the indirect cook and catches the drippings.[p]They are 10" X 14" and you can get all 3 into a large Egg if you remove the firering. I use these alot for large batches of salmon and 3 full filets are a piece of cake.[p]K~G[p]

Smokey

<p />MapMan,[p]I did this a few weeks ago on a fish grid. [p]Smokey

Unknown

Smokey,[p]Where did you get the fish grid? How much $ should I expect to pay for it?[p]Thanks
MM

Unknown

KennyG,[p]Looks like a great idea - I think I'll pick some up next time I get to Target. I plan on putting a lot of sides/fillets on, and since they are so flat, a rack like yours will come in handy - and low $ too. Might as well do a big batch; same time to do a few fillets as much as fillin' up the egg and doin' a lot![p]Thanks-[p]MM

Smokey

Mapman,[p]I think I found it at a hardware store (no where special). It's basically a porcelin coated round piece of metal with holes in it. I think it was about $10 -$15

Unknown

KennyG,
We're on the same page of foil here. I started off using one of my wifes metal pans as a drip pan and that caused some discussion if you know what I mean. Then I started buying the a stack of disposable pans at Sams but they are 5 bucks something for 5 or 6 pans. Last week I did exactly what you did, I used some high quality foil and made my own "pan". It was the right size etc since I knew what I needed and all of us know that can vary depending upon what you are cooking. Afterwards it was turned in to a "ball" and thrown away. Marty

KennyG

LAD,[p]I hear ya talking! I've gotten my hand slapped more than once for getting smoke stains on my wife's cherished cookware, especially the corningware casseroles. Never understood, it comes off with a little elbow grease hehehe[p]I now go through heavy duty foil by the mile.[p]K~G

JSlot

Hey, Mr. G, are you coming to Eggtoberfest? If you are, I'm puttin' your name on the Fogo de Chao list.[p]Jim

KennyG

Yo Jim,[p]I wasn't planning on it but had a change of heart yesterday. I might just drive down and will decide in a couple of days. If I can make it, Fogo is a must.[p]K~G

Steve-O

MapMan,
I have done a lot of trout and salmon on my large egg and while I like apple wood ok for it, I think alder gives both these fish a much better flavor. I smoke direct at 250 degrees for about one hour and use chunks of dry alker.

Unknown

SteveO,[p]Yes - I would like to use alder, but the species isn't native to this area, and I can't find it locally. Since using the apple, I have heard that outdoor/recreational sports places often have it for the sportfisherman customers. I think I'll call a few stores around town.[p]Thanks-[p]MM