My DBS died in the middle of a smoke with 8 racks of fish in it. The smoker was running at 140* for about 1 hr before it died.
I have 2 options; a) wait for my OBS to finish the fish in it then transfer the DBS fish into the OBS but that will mean I will have to stay up very late. Option b) is to put the fish back into a cooler and leave it on the deck (outside temps are just below freezing right now) then smoke the fish tomorrow. Don't know if that is safe or not. I checked the IT of the fish in the OBS and it is sitting around 70* to 75*.
Any suggestions?
I'd think if you could get the temps of the fish down quickly, they would be safe in your cooler outside..
Full disclosure: I've never cold smoked fish like you guys are doing.
Thanks squirtthecat.
OBS just finished and I am going to try to get the rest of the fish done tonight.
By the way I am hot smoking (or trying to) per Bradleys method, which is start at 100*-120* for 1 to 2 hrs then bump to 140* for 2 to 4 hrs then bump to 175* for 1 to 2 hrs.
never done fish, though id finish smoking then move into the main oven turning it to the lowest temp... 200 to 250 if possible and cook till finished
Quote from: beefmann on November 10, 2011, 12:12:36 PM
never done fish, though id finish smoking then move into the main oven turning it to the lowest temp... 200 to 250 if possible and cook till finished
I would not recommend this, this will dry out the fish.
Thanks Zueth - I should have responded earlier. I ended up putting the DBS fish into the OBS and finished the smoke around 11PM. This is on another thread ... forgot about this one.