shari
Select Nomad
Posts: 13043
Registered: 3-10-2006
Location: bahia asuncion, baja sur
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Mood: there is no reality except the one contained within us "Herman Hesse"
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New method of smoking fish!
We just got a new smoker and have had lots of good advice on how to smoke fish but Mr.Redmesa came up with the best way for sure....gotta light bud.
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BMG
Super Nomad
Posts: 1776
Registered: 6-10-2007
Location: La Paz / Bahia Asunci�n / Away from home
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I think that's illegal in most of the U.S. Not sure about Mexico.
I think the world is run by C- students.
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Iflyfish
Ultra Nomad
Posts: 3747
Registered: 10-17-2006
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I use salt and brown sugar only and light smoke. Fillet fish, cover fillets with brown sugar/salt mixture. Let stand till sugar/salt melts and glazes
fillets. Then smoke till opaque.
Don't know if this is what you are looking for or if you are just sharing your experience with bud light. Or if your experience is like mine in that
it is hard to keep them lit when smoking them.
Iflyfishwhennotsmokingfish
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mulegemichael
Super Nomad
Posts: 2310
Registered: 12-24-2007
Location: sequim,wa. and mulege
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Mood: up on step
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i do the same as iflyfish but add garlic powder to the fillets before putting on the sugar/salt mixture...i use a 5-1 sugar to salt mixture...no
water...let the fillets with the mixture on them sit overnight then rinse off the next morning, let them air dry on newspaper for 30 minutes or so
then pop them in the smoker...the air dry forms a glaze or "pellical" on the fish.....sometimes is fun to sprinkle coarse ground pepper on the fillets
before smoking them also..
dyslexia is never having to say you\'re yrros.
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Sharksbaja
Elite Nomad
Posts: 5814
Registered: 9-7-2004
Location: Newport, Mulege B.C.S.
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Might help if he lit the right end.
DON\'T SQUINT! Give yer eyes a break!
Try holding down [control] key and toggle the [+ and -] keys
Viva Mulege!
Nomads\' Sunsets
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Martyman
Super Nomad
Posts: 1904
Registered: 9-10-2004
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Do you soak the wood in water overnight too? My last smoking adventure turned into a fish burning. We tried to use a makeshift smoker that was not
airtight or adjustable. What is the proper way to fire one up?
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msteve1014
Senior Nomad
Posts: 947
Registered: 12-2-2006
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( What is the proper way to fire one up.)
First, you dont light the end with the filter on it, like the guy in the picture........
[Edited on 1-13-2009 by msteve1014]
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vandenberg
Elite Nomad
Posts: 5118
Registered: 6-21-2005
Location: Nopolo
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Mood: mellow
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| Quote: | Originally posted by Martyman
Do you soak the wood in water overnight too? My last smoking adventure turned into a fish burning. We tried to use a makeshift smoker that was not
airtight or adjustable. What is the proper way to fire one up? |
You can make a smoker out of about anything. Years ago, made one out of an old kitchen cabinet. Just drilled some holes in the side (top), used a
hotplate with a small cast iron skillet for the chips. Yes, soak the chips and I usually used half soaked and half dry chips. Of course having
electricity makes the process a lot simpler then having to fool with charcoal.
As far as the flavoring is concerned, I've pretty much tried them all and find the wetbrine giving the best result and flavor. But , to each his own.
Also, oily fish smoke better, tastier, then anything.
Best fish I ever smoked were kokanee (landlocked salmon) around 12 to 15 inches. Better then lobster.
[Edited on 1-13-2009 by vandenberg]
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Iflyfish
Ultra Nomad
Posts: 3747
Registered: 10-17-2006
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Oh, there is a joke in the pic....dah! Good one!
Iflyfish
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mulegemichael
Super Nomad
Posts: 2310
Registered: 12-24-2007
Location: sequim,wa. and mulege
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Mood: up on step
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we use an old stainless reefer...gut it, take out all the insulation...hang 10 oven shelves in it...an old cake pan in the bottom with a handful of
charcoal briquets is the fire, a big ol chunk of green alder is the smoke...GREEN being the key here as it doesnt burst into flames; just smokes and
smolders
dyslexia is never having to say you\'re yrros.
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BajaGringo
Ultra Nomad
Posts: 3922
Registered: 8-24-2006
Location: La Chorera
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Mood: Let's have a BBQ!
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Is it on the DEA's controlled substance list???
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Pescador
Ultra Nomad
Posts: 3587
Registered: 10-17-2002
Location: Baja California Sur
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I heard that yellowtail were good to smoke but I had to get a big blowtorch to get that sucker smoking, and for paper, the usual cigarette papers were
just not big enough, so we tried newspaper, but it got soggy and we ended up with plastic wrapped butcher paper.
I don't think I got high but I sure had an overpowering desire to fertilize some eggs on the kelp.
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Sharksbaja
Elite Nomad
Posts: 5814
Registered: 9-7-2004
Location: Newport, Mulege B.C.S.
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If you like garlic I suggest using it fresh squeezed added to the dry brine sugar mix. In my opinion and experience there is only one place for
granulated or powdered garlic and it's not on food. If you ever wondered
why that person smells like garlic so much the odds are they used one or the other.
Remember also that the type of wood you use can add fantastic flavor to smoked foods.
That "pellicle" is an unintended bonus we used to see a lot of in Baja 40 years ago.
I agree Michael oily skins can be unappetizing to some but others love it. It's where all those added flavors are. As a child I would eat the skin
of scaled fish. I still don't mind it on tuna spp.
DON\'T SQUINT! Give yer eyes a break!
Try holding down [control] key and toggle the [+ and -] keys
Viva Mulege!
Nomads\' Sunsets
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Russ
Elite Nomad
Posts: 6742
Registered: 7-4-2004
Location: Punta Chivato
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| Quote: | Originally posted by mulegemichael
we use an old stainless reefer...gut it, take out all the insulation...hang 10 oven shelves in it...an old cake pan in the bottom with a handful of
charcoal briquets is the fire, a big ol chunk of green alder is the smoke...GREEN being the key here as it doesnt burst into flames; just smokes and
smolders |
Perfect for salmon! When I lived on the Hood Canel I'd cook my salmon with alder by cutting an alder branch and stuffing it over the coals and close
the lid. Nice memories, thanks.
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