I have alot of post on smoking seafood. Living in the Pacific Nkrthwest seafood is found easily. I wont say it the best because I have had great seafood in the deep south. Question is smoke in a pan or right on grill racks?
Original Post
Replies sorted oldest to newest
All depends on the type of seafood and the application. Go easy on the wood, seafood can take on too much smoke fast. The seafood racks for the CS works perfect for most items. You want the smoke to surround the seafood with good airflow. I have used a pan for some items that I wanted the smoke to touch the sauce in the pan as well as the seafood. Good luck!
Thanks Wilbur. I have smoked all kinds of seafood, but not with CS. I'll take your words and built off of them to smoke some fantastic seafood.
I'd smoke directly on the racks. You can also get some frogmats, that's what I use when I smoke fish. And like Wilber said, careful with the smoke. One or two small pieces should be plenty.
Keep us posted on your smoking adventures.
Keep us posted on your smoking adventures.
I've smoked over 22 lbs of salmon this summer, sockeye, Copper River, and king mostly, and mostly from Costco. I cook directly on the racks of my AQ, skin side down. I've settled on 3 - 3 1/4 oz of apple wood, Mr. T's brine (another thread here) overnight, and cook at 200 until the thermapen says 148 - 153 degrees, usually about 1 1/2 hours. Moist and flavorful, and keeps about a week in the fridge. Freezes very well.
Andy J & Jay 1924, I thank you for your info. Totally differant from a Treager. Differant in a sence the amount of smoke needed. Jay 1924 sounds like your could be from the P.N.W. My son will be back in town before school starts and his request is "SEAFOOD", have you guys ever tried oysters, scallopes, clams, etc.?
I love mussels!
Don't smoke mussels!
Don't smoke mussels!
There are just some things that don't work well in a smoker. Scallops need hot and fast to not be rubbery. I did cold smoke some U10 scallops once then sauté them, they were OK, scallops have a delicate flavor, the smoke was too much.
Somehow the canned versions of smoked mussels and clams and oysters come out good. I wonder how?
Maybe if you cold smoked them? I threw a 2lb sack in a large bowl, couple small chunks of wood into a pre-heated smoker, smoked at 235 for about 30 minutes. Checked about every 10 minutes to see when they opened up, stirred them up each time, then went for another 10 minutes after they opened. Ended up with shriveled, dry, barely edible mussels. I'll stick with a regular mussels mariniere recipe thank you very much.
Like Tom and several others have posted in the past. Just because you can smoke it, doesn't mean you should smoke it.
Like Tom and several others have posted in the past. Just because you can smoke it, doesn't mean you should smoke it.
quote:Originally posted by Jay1924:
Somehow the canned versions of smoked mussels and clams and oysters come out good. I wonder how?
Canned smoked mussels and oysters are steamed, shucked, cooled then cold smoked, packed in oil with some salt. There not bad. They use to be popular as an h'orderves back in the day.
Still popular today! I love 'em! I just wish I could replicate them instead of spending $3.00 for a 3 oz can!