Fish Smoking Questions

[RowdyRay]

One of dad's cousins is a taxidermist. Most of the clients don't want the meat, and occasionally he gives some of it to my dad to smoke. Gave him 3 big fish. The Alaskan salmon is 28" long, the lake trout and brown trout are both 24" long. That's just the meat. Dad will brine it, all I have to do is smoke it.

Here's my problem. There is no skin on it. Didn't have any choice in that matter. I'm just trying to deal with it. If I cover each rack with non-stick foil it will keep it from sticking, but not sure I'll get even smoke intake with say 6 shelves at a time. If I trim some non-stick foil under each piece, that'll help, but will it still hamper smoke intake?

Dad usually does fish in his Big Chief and then finishes in the oven. Would like to do this in one shot. There'll be 12 pieces. Was hoping 6 shelves, two loads. May have to be 4 shelves and 3 loads. Haven't seen it yet, but he says pretty thick slabs.

Help with temps and any suggestions or advice would be greatly appreciated.

[Kyote]

I have seen at several differnt stores foil pans that are preforated with holes for grilling and smoking delicate things such as fish. then lowes has wire mesh grates for this also. they work good for doing peppers also. then there are the cedar planks also sold in packages of 4 I have seen and relitivly cheap.

[RowdyRay]

I can get mesh ones at Walmart. Tried them, fish stick like glue even if sprayed with Pam. What a mess.

The non-stick foil by Reynolds worked really good on the grill. Thought it might in the smoker as well.

[JustSmoke2]

I used alum foil once but it had skin on. I did cut the foil edges to match the size of the salmon. I would poke maybe some small holes which should allow some oil to drain off. Now when I removed the foil the skin came off with it which was the reason for the foil.

[Richtee]

Parchment paper would prolly do it. Strips as wide as the fish. Should spatula off the grate, and fish roll off the paper.

[Slanted88]

Louie has used brown paper grocery bags....it worked.

[Richtee]

Louie has used brown paper grocery bags....it worked.

Prolly would. Be sure not to use ones with printing on them, or the glued seam portion. I'd still feel better with parchment, as it's guarenteed sanitary. But I'm too anal- just ask CA

[RowdyRay]

Parchment paper would prolly do it. Strips as wide as the fish. Should spatula off the grate, and fish roll off the paper.

Didn't think of that. Thanks, I'll pick some up and try it on the first load. Can always switch to foil if not working out.

Louie has used brown paper grocery bags....it worked.

Never thought of that. Really? Huh.

Any ideas on smoker temps? Didn't really get a good grasp of that from other posts. I got the drying out and forming a pellicle (SP?).

Thanks everyone. Any and all suggestions are helpful. Doing this next weekend, so studying up ahead of time. Some will go back to his cousin. Small price to pay, but I don't really want to screw it up.

[Richtee]

Any ideas on smoker temps? Didn't really get a good grasp of that from other posts. I got the drying out and forming a pellicle (SP?).

Usually below 225. Sometimes 150 ish... but I keep it in the 200 range, looking for the main thickness to flake at a slight prod. Use a "light" wood in my experience. I gotta find me some alder...

[RowdyRay]

Thanks on the temp. Dad likes to use apple and has plenty. I got a hold of some alder and would like try that. We'll see. I may be overruled.

Any other suggestions folks, I'm all ears.

[Slanted88]

Double R...that Alder is Rock On with me & the Louinator!

[JustSmoke2]

Now for smoking the fish try some corn cobs if you can get a hold of some. It produces real light smoke flavor.

[RowdyRay]

Now for smoking the fish try some corn cobs if you can get a hold of some. It produces real light smoke flavor.

Interesting. Just might have some. If dad hasn't taken the corn off of them yet. He'll pick them up outta the field while hunting. Brings them home and pulls the corn off to put in his feeders. Guess we should have saved the cobs too. Doh!

[SmokinLee]

They still serve Fish & Chips in Black Print Only NewsPaper

Prolly would. Be sure not to use ones with printing on them, or the glued seam portion. I'd still feel better with parchment, as it's guarenteed sanitary. But I'm too anal- just ask CA

[dagorich]

I dry brine mine for 24 hours ( Brown Sugar, Sea salt, Granulated Garlic and Paprika) rinse the brine mixture off and pat dry, then let them form the pellicle.
As long as you let the fillets dry with a nice pelicle on each side of the fish ( you can either just air dry or use a fan to speed up the process a little) they won't stick to the grill grates and you will get a nice even smoke. Make sure you get a nice dry surface on each side of the fish. It should have a nice shine to it, and not sticky to the touch.
. All I ever use is Alder, nice and mellow not over powering. I smoke all my salmon at 225 degrees.