DjButler
5/17/2014 5:44:00 PMHey Aaron, nice fish once again. Tip on smoking those bad boys is filleting them first. I soak my fillets in liquid smoke with a bit of brown sugar, garlic powder, salt, pepper and water. Some people add a bit of dill. Leave that over night and then throw it in the smoker and it's prime!
Bryce
5/17/2014 7:02:00 PMDefinitely fillet them 1st. You want the smoke to get absorbed into the meat, smoking them whole doesn't really allow that to happen because the skin gets in the way.
gramps53
5/17/2014 8:07:00 PMAgree with DJ and Bryce. Alternative smoking recipe.. 1/3 cup dark brown sugar, 1/8 cup white sugar, 1/4 cup kosher salt, 1/4 tsp onion powder, 1/4 tsp garlic powder, 1/2 tsp red pepper flakes. Mix well and rub onto fillets. Place fillets in zip lock or covered tupperware overnight. Rinse well the next morning and place on a cooling rack in the fridge for 24 hour (most important step). After 24 hour drying period, baste with real 100% maple syrup. Pop it in the smoker until done (usually 4 to 5 hours in my smoker but good idea to check after 3 hours or so). Guaranteed great smoked fish. Nice catch on Lk. Wa.
akiviat
5/19/2014 11:23:00 AMThanks for the advice gentlemen. I will definitely fillet them next time.
