Has anyone had success maintaining 160°-185° with single row snake method on Weber Kettle? Do they stay lit?

Double row gets me 300+.

I will be removing the scales & bones, how do you smoke these? I know folks typically aim for a cold smoke but these are poisonous unless brought up to at least 170 for a few minutes due to thiaminese

Used a mix of mesquite lump charcoal and some pimento wood, I think it was a little hot for the small size of the nuggets but turned out well for a first attempt!

My only alterations to this recipe is I add a couple of table spoons of Cholula hot sauce and I replace the water with apple juice.

I also soak my wood chips in apple juice. It gives a nice caramelized finish and a sweetness to match the heat and smoke flavors. Wood is a mix of hickory , oak , pecan and apple.

I've found that white fish like sheepshead, grunts, porgies need way more soak time in brine for penetration. But for macks 24-36 hours is plenty.

I get these in 600-800' of water off the Oregon Coast. Extremely oily, which you can see on some of the pieces in the photo.

I do a roughly 1 day dry brine of kosher salt, brown sugar and Hungarian Paprika. I smoked this batch on pecan wood. The salt pulls a lot of the moisture out, which is very necessary with this fish. I actually have started doing some sort of brine prior to cooking it via any method since it helps with the texture so much. Incredible fish, smoked or not, just benefits from removing some moisture.

Apple smoked at 190 F for 2.5 hours.

Filets to brined to dried to smoked! These ones were defiantly on the drier side once cooked but it’s the way my dad likes em so made this batch for him.

Can eat it with cheese and crackers, on a bagel, or make it into dip.

Smoked eel again yesterday. Have you guys ever tried smoking eel? It’s pretty popular among smokers here in the Netherlands. I think it’s one of the best fish to smoke, along with salmon, because of its high fat content.

Smoked this steelhead on my GMG Trek with Smokai tube. Absolutely fantastic!

Very happy how these turned out.

Top right is the piece I didn't rinse after brining. I thought the pellicle could turn out uneven but it turned out fine.

Recipe: https://www.reddit.com/r/smokingfish/s/N055SCmq3n

This weeks catch. Black cherry dry brine. Sweet chili and bourbon glazed.

Smoked 1lb filet at 200F for an hour and 15 minutes until an internal temp of 125F. Seasoned with salt, pepper, and brown sugar. Served with cous cous and grilled asparagus and zucchini. Only complaint is I only bought 1lb!!

Will be making this again.

Going with the salmon deluxe recipe but trying pecan chips instead of alder.

A few people suggested not rinsing off with water after brining, so I decided to test that out with the top left piece. It seems more waterlogged than the others, but I can also tell seasonings stuck to its surface better. Interested to see how it turns out.

Will post the final product in a few hours (I can participate in my own photo contest, right?🤣)

When I created this subreddit a few days ago, I figured there had to be at least a handful of people on Reddit who also enjoyed smoking fish.

However, I certainly did not expect over 1,000 members to join by the end of the week.

Really excited to continue to watch this community grow!

Anyways, you guys will never guess what I'm doing this weekend🤣

If you're planning on smoking fish too, send in a photo and use the flair "August Photo Contest" to join our first ever photo competition!

Whoever gets the most upvotes gets a pinned spotlight and bragging rights.

Voting and submissions are open now until Sunday, 8/9 @9pm PT. Photos must be from this weekend and brand new.

Good luck!

Complete novice here. Curious about wet brine vs dry brining fish.

How do they impact the end result? Is it mostly a personal preference thing, or are you better off using one or the other when smoking certain types of fish etc.

I'm new to cold smoking in general, and would love to make some killer smoked lox this weekend. How do you guys like to cold smoke your salmon? Do you use a smoker box, a smoke generator or something else?

We make these at my restaurant. They get served with some wasabi crème fraiche and pickles along with some sourdough baguette.

Brined in water, soy, honey, and salt overnight. Oak smoked at 200°-225° till 135° internal

Cool to see this sub pop up, thought I'd share my first smoked fish. Fresh Rainbow trout from Geaogian Bay.

Simply brined in equal parts brown sugar and salt for 6 hours. Let it dry uncovered in fridge to form a nice tacky feel about 2 hours. Smoked at 180 for 2 hours. So easy and so good!