First batch of fish with my new smoker!

[Mark64]

After introducing myself to the forum and getting some good advice I did up a batch of Ling cod in my smoker yesterday. I alternated between Apple and Hickory pucks and used 8. I ended up with a total time of about 7 hours to finish the fish. Started with the Temp at 120 degrees and for the smoking time and turned it up to 140 after that. The only draw back was that only half of the fish made it to the packaging stage! Nent batck will be Some Salmon, I can't wait!!

[smoker pete]

Smoked Ling Cod sounds great Mark!!  ...  But remember the old saying "No pictures - Didn't happen"  ;D ;D  Those Ling Cod are ugly looking fish but man-o-man, them is some of the best eating ...



Never used Apple and/or Hickory when smoking fish but it sounds like it was scrumptious.  I normally use Alder when smoking fish.

[Mark64]

OK. I will do my best to get some pics next time!

[Kummok]

Just curious how the texture turned out on the Lings, Mark64....dry v.s. moist? Must have been pretty dang good if only half of them made it into packaging!  :) :)

BTW...This is what those swollen belly eating machines look like when they are OUT of the water......

[ghost9mm]

WOW !!! now that is impressive....

[smoker pete]

Impressive !!  :o  :o  I'm jealous ...  :'( :D

[beefmann]

that is what i call a boat load of fish