My first smokeout

[Primevci]

Ok here it is my first run


The prep oh... yeah... Um filleting trout for the first time wow that's hard


The brine process loaded into the fridge right after this picture....


After the correct length in the brine i let air dry for 30 mins while the smoker was warming up i also patted them with a paper towel...


prepped the wood chips while staring at my fish


loaded them into the smoker.....


Loading my alder wood chips...


And the finished product:) i made spaghetti that nice my stoves a mess

Over all it was allot simpler then i thought, Wife and Kid love it i really like it i need to figure out how to have a little less salt flavor i bought a pre package brine mix witch was great, i also took about 3 fillets and mixed it up in some cream cheese in my kitchen aid mixer that was great on ritz crackers...

[The Quadfather]

looks nice, maybe I should be doing that today. If I can't be on the water, I guess I can play in the kitchen.

[swedefish4life1]

Quad we could call Steve:-$ and hit highway((99)):-# in his lowrider:cyclopsan :cyclops:

Big Dog Fish looks great!:chef:

[Toni]

Since you use a pre mixed brine- soak it with less time. Or try a new brine that you mix up yourself. If you do it yourself you can adjust the amount of salt. Plus you can add some of your favorite spices and herbs. Smoked fish is great!

[Anonymous]

i need to figure out how to have a little less salt flavor i bought a pre package brine mix witch was great,

Hey Primevci,
The first time I used a smoker for salmon I made the mistake of not rinsing the fish off prior to smoking.
Did you rinse the fillets off in fresh water after brining prior to smoking? This will help reduce the salt flavor.

Also...Save your money on store bought brine mix.
A very good and simple brine mix recipe for trout/salmon is:

1 cup sea salt...Don’t use iodized table salt
1 cup white sugar
1 cup brown sugar
1 gallon water

Soak the fillets overnight in the fridge
Rinse off with fresh water
Pat dry
Smoke


Also…With your new smoker you’ll want to season it. This is done by not cleaning the inside of it other than cleaning the racks prior to loading it with the fillets of your choice.

Over time your smoker will build up nice dark glaze on the inside and this will also help to flavor your fish.

And one last thing…Find an old piece of plywood to set your smoker on because the smoker will eventually start to leak/drip some of the glaze/fish oil and it will stain your beautiful deck. I know this first hand…Cedar 2 x 12’s in 12 foot lengths are very expensive. I had to replace three.

Good luck & have fun with your new smoker.