Newbiehere

watchdog56 · April 26, 2009, 07:09:26 PM

Just got my new DBS last week and seasoned it already. Going to try to make smoked Lake Trout next weekend and in my old Brinkman charcoal smoker i would soak my fillets ( full fillets) in a salt,liquid smoke and brown sugar brine for 12 hours then put them on smoker for about 6 hours on medium temp (at least that is what the gauge said). Now that I am using a digital I have a couple of questions. I have read where I should start at about 110 and move to 140 after a couple of hours but I was wondering how long I should cook them for? Is it going to be shorter than my usual 6 hours I did with charcoal? Also I would leave the skin on the fillets,should I take the skin off or leave it on? Should I cut the fillets into smaller pieces?

Mr Walleye · April 26, 2009, 07:30:38 PM

Hi WatchDog and welcome to the forum.

Here is a link to a brine and recipe for trout from over on the recipe site. A number of members have tried and commented favourably on it. I haven't had an opportunity to try it.

http://www.susanminor.org/forums/showthread.php?p=695#post695

Mike

watchdog56 · April 26, 2009, 07:56:50 PM

Thanks Mike that sounds good. Will try.

watchdog56 · April 27, 2009, 04:31:50 AM

Also I have a vacuum food saver that I plan to cut up the fillets and package them then freeze them. How long do you think they will keep and will the smoke flavor get stronger?

sherlock · April 27, 2009, 08:10:39 AM

WD, welcome to our world.
8)
Now the fun begins
:)

How did your fish come out?

Caneyscud · April 27, 2009, 08:21:41 AM

Welcome WatchDog!

The forum is filled with great people with lots of ideas and experience. You will find it a fount of information. You will also find that the Bradley is one heck of a good fish smoker!

Shakespeare
The Bard of Hot Aire
Pontificator Extraordinaire'

watchdog56 · April 27, 2009, 10:43:30 AM

Sherlock- I am going to try to smoke them this weekend.

aces-n-eights · April 27, 2009, 12:30:47 PM

Quote from: watchdog56 on April 27, 2009, 04:31:50 AM
Also I have a vacuum food saver that I plan to cut up the fillets and package them then freeze them. How long do you think they will keep and will the smoke flavor get stronger?

Welcome Watchdog! I think your vac-packed smoked fish will keep a long time. I smoke a lot of salmon, vac-pack it and freeze it for later use and a year is not too long! I don't think the smoke flavor gets "stronger" the longer it is in the freezer, but i DO think it gets better. The smoke tends to penetrate better and mellows over time. I like fish that has "seasoned" for a few weeks or longer better than right out of the smoker - altho right out of the smoker is pretty dang good!

watchdog56 · April 28, 2009, 12:42:19 PM

Do you think I should keep the skin on the fish once it is vacuum packed and then frozen?

Tenpoint5 · April 28, 2009, 07:31:46 PM

Watchdog Welcome Aboard!!
I have done Lake Trout but it has never lasted long enough to freeze it. Here is a pic of one that I did. It looks odd because I DIDN'T LOOK at the bottle of syrup and grabbed Momma's Butter flavored syrup. YUCK!!! It didn't taste bad but it wasn't great either.

watchdog56 · April 28, 2009, 08:08:40 PM

10.5-looks like you left the skin on is that correct? They look good.

Tenpoint5 · April 29, 2009, 05:37:51 AM

Yep Skin on. I am going to try some with the skin off next time. See if there is a difference.

aces-n-eights · April 29, 2009, 10:46:19 AM

Quote from: watchdog56 on April 28, 2009, 12:42:19 PM
Do you think I should keep the skin on the fish once it is vacuum packed and then frozen?

I remove the skin from the salmon i smoke before it goes in the brine. Just my personal preference - guys smoke it with or without skin and it's all good.

watchdog56 · April 29, 2009, 02:36:48 PM

OK thank you. Hopefully will try saturday depending on weather.

watchdog56 · May 03, 2009, 06:24:13 PM

Well did the fish sat. Soaked it in canning salt with liquid smoke and brown sugar for 12 hours. pur in smoker for 1 hour @ 120 which read between 110 and 135 after a while so I had to open door to help cool down. Then went to 130 for 2 hours using apple pucks. The no smoke and 160 for 4 hours. tasted fish and it was a little oily so I put it in fridge overnight and WOW what a difference. Turned ouot excellent. Thanks to everyone who responded to me.