Porktown
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Rope em' & Smoke em'
I've got a nice piece of rope and my gear is ready for a trip, earl Oct. My question goes out to the steel smokers.
What are some good tips on some good smoked steel?
Favorite wood to use? Should I save the apple for pork & red meat?
Does it require brining?
Should I give them the same, instant death, rip the guts out and bleed ASAP, toss on ice, treatment I gave some bluefish this Spring?
Be drippin' waiting for some responses!
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D-nymph
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RE: Rope em' & Smoke em'
2010/09/13 13:22:33
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I brine them and then dry them. Add basic seasonings like lemon pepper and a mix I get from Penzy's called "bavarian seasoning". It's a mix of a bunch of green herbs of who knows what. Haven't had any complaints, except from the wife "you cooked it too long", but those are to be expected, yea? 
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DownSouth1
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RE: Rope em' & Smoke em'
2010/09/13 13:35:44
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I use mesquite wood and leave the skin on one side and put in brine. I use the brine that has been on this site every year around Christmas
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Porktown
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RE: Rope em' & Smoke em'
2010/09/13 13:56:38
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I did a batch (non steelhead) with a traditional brine (1 cup pickling salt / 1 gallon water). It seemed to come out very salty tasting. I did another using some sort of thrown together teryikai, which came out pretty good. Although, not good if you are looking to do cajun or other spices. Do you guys have a better brine recipe?
I just discovered an apple tree close to my house, with a few branches down. Some great wood for pork and chicken wings. Not sure if that sweat of a taste would be good on fish or not though? I'll probably run a test run on some fish from my freezer.
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Porktown
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RE: Rope em' & Smoke em'
2010/09/13 13:58:21
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S-p-i-c-e-s is a banned word???
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Mr.Slickfish
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RE: Rope em' & Smoke em'
2010/09/13 14:06:45
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I broke out a rope today... camo rope....bet it'll hold plenty.
I don't always snag fish, but when I do... I choose Little Cleos I'm the best looking smartest snagging poacher alive...
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kingnuke32
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RE: Rope em' & Smoke em'
2010/09/13 14:08:45
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Alder wood and the honey brine from Gander Mt. is pretty good, brine for 24 hours let dry and smoke with the alder and some apple, I use a charcoal smoker, I like that flavor better than wood chips and gas. I use fist size chunks of wood with the charcoal.
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Admin
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RE: Rope em' & Smoke em'
2010/09/13 14:12:43
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S-p-i-c-e-s is a banned word??? It took me a while, but look at the first four letters. I'll try to find a way around this...
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Admin
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RE: Rope em' & Smoke em'
2010/09/13 14:17:41
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heyiknowyou
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RE: Rope em' & Smoke em'
2010/09/13 14:22:08
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+1 on the honey brine from gander mountain
go back to spain 11-12-11: the last time i got punched in the face
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ShutUpNFish 
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RE: Rope em' & Smoke em'
2010/09/13 14:27:57
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I just make a simple brine with brown sugar salt and water....after those basic ingredients, I simply tweek with hot spices and cajun seasonings. I only brine for an hour or so, pat dry and smoke in a homemade smoker using apple, hickory or maple. 200* to 230* for about 3 to 4 hours. Works for me...
Just sayin'
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Porktown
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RE: Rope em' & Smoke em'
2010/09/13 14:30:53
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ORIGINAL: Mr.Slickfish
I broke out a rope today... camo rope....bet it'll hold plenty.
You'll look like a magician when you pull 3 fish out of the water without anyone else seeing the rope!
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Cold
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RE: Rope em' & Smoke em'
2010/09/13 14:35:17
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ORIGINAL: Mr.Slickfish
I broke out a rope today... camo rope....bet it'll hold plenty.
I shoulda kept and froze the flounder I caught at da beach. Coulda slipped it on your camo rope with a few steelies and paraded it around the walnut project. I can just imagine the looks on some of the faces.
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pghmarty
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RE: Rope em' & Smoke em'
2010/09/13 14:35:37
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2 tbs Old Bay in quart of water for an hour
Sprinkle lightly with Old Bay then indirectly smoke if possible til it flakes.
This is not a way to preserve but it tastes good.
Saw a red Brinkman with a free sign on it Sat almost picked it up but do I need a fourth smoker.
It was On Brownsvile Rd near Curry
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Blowchowski
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RE: Rope em' & Smoke em'
2010/09/13 15:18:12
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ORIGINAL: Porktown
I've got a nice piece of rope and my gear is ready for a trip, earl Oct. My question goes out to the steel smokers.
What are some good tips on some good smoked steel?
Favorite wood to use? Should I save the apple for pork & red meat?
Does it require brining?
Should I give them the same, instant death, rip the guts out and bleed ASAP, toss on ice, treatment I gave some bluefish this Spring?Â
Be drippin' waiting for some responses!
Make sure the fish is totally thawed before smoking (if previously frozen). If it isn't, it will be mushy. Pat the filet dry after brining and refrigerate until a pellicle forms. This is key to having a moist top quality end product. Also, keep an eye on the filets as they smoke. If there is a snotty looking fluid forming and oozing out, you're smoking it at too high of a temperature. Start with Alder if you have it. Start out simple. A basic salt brine is all you need and hard to screw up. even at that, you can always make a dip out of it. Get a batch or two under your belt before getting fancy, so as to not waste any fish. Its addictive once you start. good luck!
I love cats. I just can't eat a whole one..
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JM2
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RE: Rope em' & Smoke em'
2010/09/13 15:37:24
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ORIGINAL: Porktown
I did a batch (non steelhead) with a traditional brine (1 cup pickling salt / 1 gallon water). It seemed to come out very salty tasting. I did another using some sort of thrown together teryikai, which came out pretty good. Although, not good if you are looking to do cajun or other spices. Do you guys have a better brine recipe.Â
I use a high salt brine also, but I only add the fish to a cold brine that has been in the refrigerator a while. I also vary the time I leave the fish in the brine, depending on the type of fish and how it is prepared. A whole trout that has been gutted with the head on, I may leave it in the brine for 5 or 6 hours. A salmon filet with the skin on, maybe only 3 hours. I also rinse the fish off after brining. I have considered using a lower salt and sugar brine solution and increasing the brine time, but haven't tried this yet, since it would be a trial and error thing.
post edited by JM2 - 2010/09/13 15:39:27
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Porktown
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RE: Rope em' & Smoke em'
2010/09/13 18:07:35
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ORIGINAL: Blowchowski
you can always make a dip out of it. Kind of funny. Almost every batch that I have made, turns into dip! Some batches made specifically for dip. Some good stuff. I have had a few batches of fish that were very good without the need for turning into dip too. It is very addictive. I have only had my smoker for about 6 months. I was using it 2-3 times per week when I first got it... I've calmed down and try to limit myself to once every two weeks or so now. I like getting turkey breasts and slicing down for lunch meat. Ribs come out fantastic (too good for my chloresterol). I haven't tried a brisket yet, but have done london broil and top sirloin, mid rare, and are really good. Probably my favorite toy of this year! My wife thought that I was a little too excited about finding an apple tree...
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akitadog
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RE: Rope em' & Smoke em'
2010/09/13 18:14:24
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the drying and the starting at a low temp. is the key. you have to let them dry. in front of fan for several hours. start the smoking at the lowest temp. that you can that produces smoke.
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indsguiz
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RE: Rope em' & Smoke em'
2010/09/13 22:27:49
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Just an opinion. I don't like to smoke with dropped apple branches. I prefer to cut green apple and then let it dry with the bark on, and then use it to smoke the fish after I remove the bark. Cut the apple into thin strips to release more of the sap. Peach trees work well too but they have a different taste. To find good apple wood just befriend an orchard and ask if they will be culling any trees in the coming year and then ask if you can have the wood.
post edited by indsguiz - 2010/09/13 23:15:21
Illegitimis Non carborundum
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BloodyHand
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RE: Rope em' & Smoke em'
2010/09/13 22:36:06
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For the brine I use Kosher or Sea salt, brown sugar and water. Apple Wood to smoke with, YUM!
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deetz4352
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RE: Rope em' & Smoke em'
2010/09/13 23:13:25
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The Deetz Fishermen are born honest,but they get over it
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BIGSLICK
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RE: Rope em' & Smoke em'
2010/09/13 23:24:07
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ORIGINAL: kingnuke32
Alder wood and the honey brine from Gander Mt. is pretty good, brine for 24 hours let dry and smoke with the alder and some apple, I use a charcoal smoker, I like that flavor better than wood chips and gas. I use fist size chunks of wood with the charcoal.
+1 cept i use a propane smoke house from Gndr mnt and have a dr rub that is secret weapon
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pghmarty
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RE: Rope em' & Smoke em'
2010/09/13 23:33:59
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Propane is a moist heat-mostly CO+water vapor
Electric is driest
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Porktown
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RE: Rope em' & Smoke em'
2010/09/14 09:33:25
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ORIGINAL: indsguiz
Just an opinion. I don't like to smoke with dropped apple branches. I prefer to cut green apple and then let it dry with the bark on, and then use it to smoke the fish after I remove the bark. Indy - I know you said it is just an opinion. Dropped apple branches aren't bad to use are they? I'm sure they are full of insects and fungus... But imagine burning that would kill anything harmful. I take it, it is all about saving the sap to use?
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ShutUpNFish
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RE: Rope em' & Smoke em'
2010/09/14 09:46:41
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Dropped apple branches aren't bad at all. I have used them lots, including peach and pear too with good results. Go for it.
I use strictly burned wood to smoke and I smoke the 'ol fashion way all the time....dry cured meats, priciutto, cheeses, and fish. IMO theres no better flavor....its like charcoal as apposed to propane grilling, but a Hell of a lot more work. You can't just "set it and forget it" you have to tend to that fire constantly to get the right temps.
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heyiknowyou
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RE: Rope em' & Smoke em'
2010/09/14 10:02:05
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ORIGINAL: ShutUpNFish
Dropped apple branches aren't bad at all. I have used them lots, including peach and pear too with good results. Go for it.
I use strictly burned wood to smoke and I smoke the 'ol fashion way all the time....dry cured meats, priciutto, cheeses, and fish. IMO theres no better flavor....its like charcoal as apposed to propane grilling, but a Hell of a lot more work. You can't just "set it and forget it" you have to tend to that fire constantly to get the right temps.
elitest 
go back to spain 11-12-11: the last time i got punched in the face
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ShutUpNFish
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RE: Rope em' & Smoke em'
2010/09/14 10:10:13
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kingnuke32
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RE: Rope em' & Smoke em'
2010/09/14 10:38:14
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ShutUpNFish
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RE: Rope em' & Smoke em'
2010/09/14 10:54:50
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heyiknowyou
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RE: Rope em' & Smoke em'
2010/09/14 11:06:45
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*insert can of worms here* although digital is good, just use real wood chips not the discs
post edited by heyiknowyou - 2010/09/14 11:07:28
go back to spain 11-12-11: the last time i got punched in the face
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