Smoking questions

[hewesfisher]

I've got yesterday's catch in the Bradley smoker right now...



However, I am still trying to figure out just exactly what process is best to use. I used a recipe from the Bradley Recipe Collection - Vol One called "Peter's Fish Smokin' Wet Brine. I was pleased with the outcome the last time I smoked a batch of fish, but there are too many variables left to interpretation. For example, the recipe says to smoke at 135° - 150° for 6 - 8 hours and "suggest adding smoke for about 3 to 4 hours". Huh???

I have a Bradley digital, so I can set the smoke generator for time separate from the oven temp and time. I interpret this to mean I should set the smoke timer for 3 - 4 hours, but when do I add smoke - at the beginning or the end of the smoke/cook time? Last time, I smoked the batch at the beginning, and I'm doing the same this time, but I can't help but wonder if it should be during some other part of the process?

Another question involves transfer from the brine to the smoker. I have seen many references to letting the fish air dry to form a pelicule before putting in the smoker, this recipe says to remove from the brine and towel dry, no mention of any air dry time. So, last time and for this batch, we towel dried the trout and laid them out on the trays and put them straight into the smoker.

I'd appreciate any insight. The results we had before were outstanding, IMO, but I can't help but wonder if we can improve on that. :bball:

[mav186]

Hey Hewes,

I always add the smoke at the beginning of the process...and always let the fish stand for several hours prior to smoking. I follow Salmon University recipe for the most part. It's my favorite and very consistant. Nice looking smoker...have fun!!

[Toni]

I have to say I like my smoker. I put it on smoke make sure it has pellets, turned on and make sure I turn it off at the right time. It smokes when it wants to.


I think one purpose is to make sure the fish is dry when it goes into the smoker. As far as air drying, in my opinion, air just takes time where paper towels takes money.

[Mike Carey]

I'd appreciate any insight. The results we had before were outstanding, IMO, but I can't help but wonder if we can improve on that. :bball:

I love it - there is the prime example of a perfectionist! Just me, but I'd be happy with "outstanding". Also, I have smoker envy.

[hewesfisher]

Thanks for the advice and input. I ran into some problems last night, either the outside air temp was too cold, or something else is going on as I couldn't get the inside temp over 85° and that was with the smoke generator and oven elements both on. Once the smoke generator shut off, the tower temp dropped steadily and I pulled the racks after an hour or so and put the fillets in the oven to finish. I had to take a wild guess at how long as the lowest temp I could set the oven to was 170° and that was too high. I ended up with trout jerky, but that's ok, I like that too!

Now it's time to visit the Bradley forums and find out what didn't work. I had no problem smoking the last batch in upper-30 degree temps in November, so don't know why it didn't work out right yesterday with outside air temp at 37°.

[Rich McVey]

I had that happen to me with a Masterbuilt. Was the heating element. Covered under warantee so all was good.

I like to wait an hour on beef, to let it warn up, before I add wood. I also will add a bit more close to the end if I use sauce, such as ribs. Today I smoked some Beef Short Ribs and added chunk Misquite once an hour. It was awesome!:chef:

When you play with the variables while smoking, I like to keep notes if Im doing something I dont normaly do or if experimenting.

~Smoke On!

[hewesfisher]

Turns out it was something simple, the power cord between the smoke generator and the smoker cabinet that supplies power to the main heating element was not fully seated. I must have bumped it either putting the cover on or taking it off. Anyway, it worked just fine today, and in the same temps as yesterday, it actually reached the temp I set it at (170°) in less than 30 minutes.

I think my next smoking project will be a small turkey since we have one we didn't use over the holidays. Then I'm going to have to try my hand at some ribs, I've seen some lip smacking good looking ones posted here before.

[Splitshot]

Mmmmm, smoked turkey.

That's the first thing I tried on the Brinkman.
Best turkey I ever had.

[Rich McVey]

Good to hear it was something simple.

We did our Thanksgiving Turkey in the smoker this year. It was great!

We brined it in water mixed with Kosher Salt for 18 hours. Smoked with Cherry wood. Smoked it from 9am till 4pm at 250-275.

[dave g]

that's a beauty of a smoker. i myself have a vintage fridge i use and get excellent results, lol. i know, pretty old school and you have to keep an eye on your fish, but the end results are what counts. about the transfer process, i use a dry brine (modified salmon university's), and when i take the fish out i give it a very light rinse, no towel dry. let sit at room temp for an hour or so, them smoke em up. i believe it's all about the pelicules and taking your fish out at the right time.

[saltyseadog]

my uncle had a old fridge he made into a smoker, used a little potbelly wood stove, held the heat good worked great, ugly as sin. defiantly kept behind the shop:-$