I have a person that is asking me to help him smoke up some eel for him.

Can anyone offer any ideas on:
How,
What temp,
Brine or not,
spices,

Any input would be great.

Cheech Here is a link to eel. I hope it helps you out...


http://www.smoked-meat.com/forum/showthread.php?t=4935

I would try a simple brine of 1 cup regular sugar, one cup brown sugar, one cup kosher salt and 1 gallon of water.
Soak the skinned eel overnite. Was off brine in the morning and soak 1 hour in fresh water.

Smoke at 225 degrees for 2.5 -3 hours. I haven't actually done eel before, so you may have to tweek the time. Most of the fish recipes that I see want the internal temp to be at least 150 deg. Like I said, this would be a trial and error for me also.
I smoked the suckers like was presented on this site and smoked them for 3 hours. Turned out perfect..
Hope this helps.

Thanks for your help on this. I was at a loss.

We will be having a clam bake and in exchange for him bringing me fresh clams he wanted smoked eel.

Love to check off one more type of meat that I have smoked.

seriously smoked eel is probably the best fish there is for hot smoking !

It turns into a sort of smoked fish pate. Absolutely beautiful. I keep telling any fishermen I come across to go eel fishing for me - but so far no takers lol

Good luck with the smoke. follow stickan's method and you won't go far wrong :-)

Just make sure to post some pics, I gotta drool at something :bounce: