Question on smoking fish

I'd try using a lower temperature. Maybe around 140F. I haven't tried my 008 for fish yet, but I'll probably start at a constant 140 setting. Depending on how that turns out I may try starting as low as possible and then raising the temp as time goes on until I set it at 140 to finish. The lower temperatures give the fish a chance to dry as well as getting a better smoke. If you can find it, pick up a copy of "Preserving the Catch" by Erling Stuart. It's an excellent book and it got me started twenty years ago. It's written from the point of view of the Northwest fishing scene, but you can adapt to wherever. You can find copies at the book site "Abebooks."

Hope this helps.

Thanks -- there will be smoke at the 140 setting? I wasn't sure at what temp. the smoke actually starts? Sorry if that is a really naive question - I will look for that book too -- we have a few different ones that I look thru for recipes and ideas but not sure how to convert to Cookshack Smoker times and temps yet.

Can get smoke as low as 100F as long as it's not like 90F outdoors. If it is, crank up to 125F. Works better if wood is chopped into little chips like 1/8" - 1/4" thick. Plus, as I found out to my chagrin last nite, the wood has to be really dry.

Somehow I bet if I used my cold smoke set I got when I got my smoker it would help huh? Anyone use theirs and can help me with that ....... don't cha just love dealing with newbies?

I think even though the fish was moister than I would have liked it was good -- DH just got home from the Fire House and I have been elected to smoke a bunch of the blues for the seafood dinner they are having next month -- so far the favorite is the brown sugar - salt rub. Will try making the other into a dip of some kind to go with crackers for there also. AND DH was sent home with a cooler of porgies for me to try something with them tomorrow. The joys of having commercial fishermen in the fire house

edited to add that I didn't realize they also sent a bunch of mussels for me to try smoking too

I am just pleased everyone liked it -- I hate smoked fish so I am not a judge -- I just enjoy trying to come up with good food.

Thanks a million for all the advice.

rho ;

I agree with TJR on the chips when I smoke cheese with the cold smoke kit in my 009 I use chips and get plenty of smoke at the lower temperatures, just be careful and dont use much more than a fist full of chips..

rgs1640 - Where the hell are you getting bluefish this time of year? I'm on the coast of Maine and I can't wait til they (and mackerel) show up here. Where ever you are, you're some lucky to be there and have some fisherman bringing you all this stuff. PS. I never heard of anyone smoking pogies, if that's what you mean.

So I cut the chunks of wood into smaller pieces and when I put the fish in I started the temp. up around 190 until I saw smoke coming out then I backed it down to 140. Seems to have worked out. DH will try the porgies/pogies (must be one of those regional differences huh?) tomorrow to see how they came out. Actually growing up we considered them garbage fish and threw them back in so I haven't even tasted one cooked any way before -- DH can't believe that one as his family ate the porgies on the grill all of his life. They looked great and smelled good -- like I said though I don't like smoked fish so I didn't try it. The smoked fish spread seems to be the way I will use up the last batch that I wasn't as pleased with the texture (although the taste was great) as everyone is loving it.

Country -- I'm out on the eastern end of Long Island in NY and we are getting tons of blues in Shinnecock Bay right now. Believe me between what we catch, what friends drop off and what friends who are commercial fishermen can get for us - I'm never at a loss for fish or clams etc. (then you take into account the friends from Alaska who bring Salmon and Halibut when they come down if we haven't been up there to get our own)......So I have a freezer full of fish, venison, ducks, geese etc. -- In other words I will be having tons of fun with my smoker

Dad just came back from the outer banks (N.Carolina I think) with a bunch of blue fish. Got them for a doller a pound. Going to do them the three mens way real soon. Let me know how your blues are comming out.