FishUSA.com Fishing Tackle

Author Topic: Smoking  (Read 7591 times)

Redneck

  • Jr. Member
  • **
  • Posts: 25
Re: Smoking
« Reply #15 on: Jun 13, 2004, 11:59 PM »
My best smoked fish is carp a close second is sucker. The way I was taught to smoke was the brine had to have enough salt to float an egg and brown sugar.  Soak 12 to 16 hours. Try diffrent things but keep notes of what you used and the type of wood you use. Let the smoke do the work not the heat. I tried a store bought smoker once To me it seemed to get to hot and cooked the fish more than smoked it. The best I have is still an old refrigadater with all the plastic taken out with a small fire box under it with about a three inch hole in the frige for smoke to go in and about the same on top for the smoke to go out . Fresh smoke is a big key. I smoke carp overnight and suckers for about 16 hours. DON'T OVER DO THE HEAT. I was taught buy my grandpa Who everyone brought there stuff for him to smoke so I guess I had a good teacher.
Redneck

 



Iceshanty | MyFishFinder | MyHuntingForum
Contact | Disclaimer | Sponsor
© 2004- MyFishFinder.com
All Rights Reserved.