Okay . . . a question!

I used to smoke quite a lot of bluefish (soaked in a plain brine overnight and then smoked in a Luhr-Jenson L'ill Chief over apple chips for several hours) The results were delicious with the thinner part of the fillet having a little more chewey texture and the thicker flesh being richer and moister, but all with a delightfully fishey lightly smoked flavor.

Well, things have changed, my ex got the smoker, the boat and the Long Island Sound (my source for bluefish) in the settlement. Ten years later, I've gotten a Smokette and a hankering for duplicating the smoked fish of my past. My question has to do with the moister smoking conditions of the Smokette. I also suspect that there is more cooking going on in the Smokette than ever took place in the L'ill Chief. I plan on trying some catfish fillets before stepping up to salmon, figuring that cheap experiments are better tolerated if they fail.

1) Should I do the same overnight brine soak and then a monitored several hour cook over apple or should I dry the fillets out a little before cooking? (Brining and then drying seems counterintuitive or even working at cross purposes)

2) What about a dry salt rub overnight and then a quick rinse before smoking? I don't want to end up with either fish jerky or poached catfish. Can I control the meat texture in the Smokette?

3) Since I am planning on using a milder fish to start, will that increase or decrease the time needed to impart a good smokey flavor?

Any and all help will be appreciated! Thanks in advance.

I'm sure the fish experts will jump in...but here's a start. (but how did the Ex get the smoker???)

Here's a good Website for things Fish (and they also use a CS, but that's not the only smoker)

3 Men Smoking

Also, our Seafood Archives now have over 300 posts:

Cookshack Seafood Archives

When I do fish, based upon many of the fish experts that frequent the forum, I take the fish and let it form a "pellicle" before smoking. So, whether a rub or a brine, I take the item out, rinse, let the pellicle form by air drying. It does sound counterintuitive, but you're allowing the outside to dry, not letting the brine evaporate.

As far as the CS, the shape of the fish is important. Thick middles and thin ends will create the same problem as before, the ends will dry out.

As far as "more" smokey, different fish DO take on smoke differently. Maybe one of our Fishperts can help out there.

Good Luck and let us know.

Smokin

MarDoc,
Catfish is all we have in Arkansas thats fresh,everything else is shipped in frozen,except the salmon that run year round in the Arkansas River,along with the sabertooth guppy.We smoke 15-30lbs of catfish a week,simple use a 7-9oz filet,fresh frozen,but thawed just enough that you can get them apart. Place on CS rack and sprinkle with a mixture of lemon pepper,with a touch of garlic and paprika for a redish tint.We run them for 1hour 30 min.at 225 degrees. They eat good hot or chill them and use as hors-de-orves on crackers or toast points(what ever they are). Make it into a pate its great,we even sell a catfish sandwich at lunch. Great fish to work with very forgiving.By the way we use apple or pecan wood.

West coast former Marine to an Eastcoast former Marine....GUNG-HO

Papa Shaka

I followed papa shaka's tip about the partially frozen pieces and it makes a world of difference.

Cajun seasoning works really well,if you are so inclined.

If you have a smaller CS than his commercial ones,you may need to cook another 15-30 mins.

Smokin', Papa and Tom,

Thanks all for the come backs. Now I have a project for the next free weekend!

Smokin, great sites with lots of info. Thanks! The ex got pretty much everything but me, and the little tin smoker was a cheap price compared . . . oh well!

Papa, don't want to present myself as what I'm not. I'm ex Navy corpsman, but spent some "real time" with you boys in green. A lot of good coverage for us both and more great memories. OooooRah!

Tom, the freeze thing sounds like a good idea and worth the effort. Thanks.

MarDoc

Papa, interesting idea about the "partially - frozen" catfish. Thanks, I'll have to try some.

Smokin'

MarDoc,

I was going to weigh-in on this the other day but things got busy and...

When it comes to smoking fish, I prefer brining to curing. Reason being, you can add more flavor with a brine. I like to use fresh herbs, brown sugar, acid, (citrus juice)and even aromatics such as Soy Sauce or Worcestershire.

If you're interested in cold smoking, the nice folks at CS customer service can direct you to a heat baffle for the bottom of your Smokette. I've done a lot of cold smoked salmon. It sure beats paying $13+ @ pound for the stuff you get from Maine or Scotland.

I brine it for a couple hours,blot the excess moisture with a towel, put the salmon sides on wire racks uncovered in my walk-in refridgerator overnight. You want to look for a glossy sheen on top of the fish...that's the pellicle.

MarDoc
Thanks for being there when we needed you

Papa Shaka