Smoking fish?

[chowder]

I have a gas/water smoker that I use for venison,turkey,etc- What I need is some good info (time/temp/mops) for smoking fish. Any help would be great!

[muskybob]

Here ya go chowder. This is a pretty basic recipe that I made my first batch out of. Give it a try & if you like it I've got others made with a variation of the basic recipe. Good luck & let me know how it came out.

I fillet the fish and also remove the skin and any bones (use needle nose pliers).

Then take:

2 quarts of water

1 cup Pickling salt

1 cup of brown sugar

1 cup of white sugar

Soak in a plastic container for at least 12 hours in the fridge. (DO NOT USE A METAL CONTAINER)

Before putting in the smoker:

Rinse thoroughly , I completely rinse the fish at least 3 times.

Then let the fish air dry for at least an hour before putting them in the smoker. A shiny film will appear on the fish. Then they are ready to smoke. Don't smoke them till they are dry with the shiny film.

I use apple wood, and hickory wood at the same time.

I have an electric smoker and check the fish after 2hours and when the fish is some what smaller then when I started I baste them with with REAL maple syrup.

[empty hook]

Bob at what temp are you smoking them at, i have peolpe tell me from 250 all the way up tp 350. i did one last weekend and it was good i did it at 300 deg.

[muskybob]

Empty Hook, some guys smoke at a fast high temp, others slow low temp. If I've got a full smoker, I usually smoke slow low. Half a smoker I usually do at fast high temp. High = 350, 2hrs, Low = 275 3 1/2hrs. Hope this helps.