I couldn't wait to unpack my new 55 and try it out. I chose this model for the capacity. I have a ton of tuna and I was smoking my fish on my Traeger BBQ. The BBQ took about 6 hours and a ton of pellets, the meat was also dry. I tried my new 55 and it only took 2 hours the meat was tender, it hardly burned any wood and I could hold about 3 time more meat. I would love for anyone to send me tips on smoking fish, best wood to use, brine, temperature, time and especially if anyone knows how I can "can" the fish after smoking... this would be great since my freezer is jugged plugged!

Thanks!

quote:

I can "can" the fish after smoking...

As I once said to my old friend Andi (no longer among us, but lurking in Alaska) you eat what you can, and what you can't you can!

Welcome to the forum.

I don't know if anyone will "send" you the info. We like to share things because we have a lot of lurkers who would ask the same question if they would. So, we share a lot.

I would start your search in the "best of" archives and the "seafood" archives. Hopefully you saw those on the main page. Or if you're wanting a particular type of fish, type that fish in the "search" link. After that, you might start with a specific topic and you'll get some detailed answers.

This is a great group and there is a lot of fishy experience out there

Smokin'

Pink Princess

Tuna is great smoked, second to Yellowtail. You need to brine it, and the key is to dry it for 2 to 3 hours with a fan.

Brine reciepe:
1 qt of water
1/3 cup salt - Kosher
1 cup brown sugar
1 Tbl of garlic powder or a bunch of chopped garlic
3 bay leaves
1/2 cup of Teriaki (however you spell it)
1/2 cup of cooking sherry (I switched to a good red wine)

Mix well in plastic container, sometimes I use zip locks. Brine for at least 3 hours in refrigerator, I leave mine overnight.

Put on cookie sheets to air dry with fan going. Before fan, I put a lot of fresh ground pepper on them. Kids like when I put cracked hot peppers also (left over from pizza)

3 to 4 oz of hickory, polder type therm., smoke to 160 degrees. Cool and vacu seal. Label and refrig over night, adds more flavor. I have frozen a bunch and tastes great even after 3 to 6 months (not as good as fresh, but no complaints)

Weather not so sunny today in So Cal, but Tuna and Y tail are going off.