Got em again today
Jan 14, 2020 08:38:52 #
Jan 14, 2020 15:54:08 #
Jan 14, 2020 17:28:02 #
FixorFish
Loc: SW Oregon
Yes, smoked trout is every bit as good as trout gets. I have found the key is how HOT your smoke is. The lower temp (175° or even less)smoking won't dry out the fish as fast as 200°+ I don't have an electric smoker, which is probably much easier to regulate temp than my charcoal, which requires regularly checking on it.
My buddy solved the ultimate goal... smoke temp @ 110-140°...by taking his old, non-working "little Chief" and relegated it to a closeable box with trays only, cut a hole in the side to accommodate 3" pvc, did the same thing on his new smoker and set the two about 8-10' apart. He now generates the smoke in the new one (and it's still functional for "hotter" smoke) and it travels to his old one via 8'+ pipe, cooling significantly, of course, providing the "cold smoke" that the Scandinavian populace has enjoyed for centuries. By keeping the heat down, the flesh can remain practically the same as when the fish was caught, just firming slightly. Yeah, the process is hours (?? TBD..size of fish, # pounds, etc) long, but the result is so yummy.
If you ever had "a Jewish breakfast"...bagels and LOX with a "schmear" of cream cheese.... you have had "cold smoked" salmon...aka Lox....and if you always wondered how any "cooked" fish could be sliced that thin and not fall apart...cold-smoking is the method.
So, yeah, I love trout pan-fried, but, try trout on the smoker, it may be a healthy alternative (although some worry-worts are now telling us that charcoal and its smoke are carcinogenic.... tell me, isn't pretty much everything you could possibly ENJOY, being touted as carcinogenic ?) to frying.
Despite the warnings, I will continue to eat 2-5 meals a week from my grills(yeah, I have gas, as well as 2 charcoal types, and last fall added a gas griddle to my outdoor "kitchen") just love the way it tastes.
And of course, I live in Oregon......we smoke everything !!
PS -- Do try something besides meat, if you have a smoker... I have "wow-ed 'em" with my smoked pears with a cinnamon/coriander/honey glaze !
I am STILL TRYING to succeed at smoking cheese, without having a melted mess... might have to "rent" Stan's offset smoker for a day or two.
My buddy solved the ultimate goal... smoke temp @ 110-140°...by taking his old, non-working "little Chief" and relegated it to a closeable box with trays only, cut a hole in the side to accommodate 3" pvc, did the same thing on his new smoker and set the two about 8-10' apart. He now generates the smoke in the new one (and it's still functional for "hotter" smoke) and it travels to his old one via 8'+ pipe, cooling significantly, of course, providing the "cold smoke" that the Scandinavian populace has enjoyed for centuries. By keeping the heat down, the flesh can remain practically the same as when the fish was caught, just firming slightly. Yeah, the process is hours (?? TBD..size of fish, # pounds, etc) long, but the result is so yummy.
If you ever had "a Jewish breakfast"...bagels and LOX with a "schmear" of cream cheese.... you have had "cold smoked" salmon...aka Lox....and if you always wondered how any "cooked" fish could be sliced that thin and not fall apart...cold-smoking is the method.
So, yeah, I love trout pan-fried, but, try trout on the smoker, it may be a healthy alternative (although some worry-worts are now telling us that charcoal and its smoke are carcinogenic.... tell me, isn't pretty much everything you could possibly ENJOY, being touted as carcinogenic ?) to frying.
Despite the warnings, I will continue to eat 2-5 meals a week from my grills(yeah, I have gas, as well as 2 charcoal types, and last fall added a gas griddle to my outdoor "kitchen") just love the way it tastes.
And of course, I live in Oregon......we smoke everything !!
PS -- Do try something besides meat, if you have a smoker... I have "wow-ed 'em" with my smoked pears with a cinnamon/coriander/honey glaze !
I am STILL TRYING to succeed at smoking cheese, without having a melted mess... might have to "rent" Stan's offset smoker for a day or two.
Jan 14, 2020 22:28:32 #
Fixorfish, you just gave me on heck of an idea and another project I didn't need.im Gunna take the rain cap if my treger smoke stack,pipe it over to my old charcoal smoker and have a cold smoker.!!!! I can smoke some blood sausage on the hot end and fish on the cold end !!!!!
Jan 15, 2020 00:39:21 #
Jan 15, 2020 06:14:37 #
FixorFish
Loc: SW Oregon
Another project you didn't need... hehehe.. welcome to my world.... hence the moniker, fix or fish ! I go fishing to take a break from "projects"...they are endless, huh ?
Sounds like that would work, though I might suggest using metal instead of pvc (as Stan used) at the connection because of the melt possibility. Probably could go with pvc after a safe distance from your Traeger (2ft+ ?) Good luck, let us know how it goes, might just have to try the same with my Oklahoma Joe's stack, though regulating temp is gonna be much easier in yours.
Sounds like that would work, though I might suggest using metal instead of pvc (as Stan used) at the connection because of the melt possibility. Probably could go with pvc after a safe distance from your Traeger (2ft+ ?) Good luck, let us know how it goes, might just have to try the same with my Oklahoma Joe's stack, though regulating temp is gonna be much easier in yours.
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