Went thru a number of smoked fish videos from pretentious grillers that think the process needs to be fancy and costly. It's been quite a few years since I smoked salmon and needed a refresher. Your presentation was calm, well presented and the simple, traditional way of smoking fish. This is the one for me. Thanks.
I bought a used smoker. I cleaned it and reassembled. The water pan leaked so a broiler pan I got from my late ex-mother-in-law fit! (She was always good to me). I'm Glad I watched your video first I didn't think to oil the grille or trout. Off to buy some olive oil!!! Thank you for your tutorial you save me a lot of bad words.
Good man you are doeing this right everyone i have watched does thier trout at 225 f they are cooking them at 150 your pasturizing the meat thats the proper way for good smoked trout that will have the best flavour
I always use a dry brine 1/4 cup salt to 1 kg Demera brown sugar overnight then wash off thoroughly otherwise to salty and messy. Then bathe fish in water with lots of maple syrup for 10 minutes and pat dry and let air dry for 3 hours or so.
I like te way he uses Water! To keep them moist. GREAT Vidio. Thumbs up. New to smoking fish with Apple Wood. I must say using olive oil? Best way to treat your smoker. and never stick. If you don't do this with olive oil? Then it will for sure stick. Great video..
I did it like you did however I sliced some tomatoes and put over the fish while it was smoking. Try it. The tomatoes pick up the smoke too. Slice them kinda thin like maybe something like you would put on a burger. Came out great.@@AnglerX
You can surely ride with that fish under the saddle from Texas to NY and back again and it wouldn't spoil. I smoked a very large fish whole on Friday (8lb) for 1 hour, the longest I have ever smoked fish. I get what you're saying about preference but I just can't fathom a small piece of fish being smoked like a brisket. It seems to be standard in the US and I am really not having a dig. I am just super confused how it can taste better than a lightly smoked fish.
I find them to be much more controllable, temperature-wise. I have 2 electric smokers and 1 propane smoker. The one time I tried the propane smoker wanted to run waaaaay to hot for fish, which should be 165F.
Very good, but man, the purple walls in the kitchen... really? Can we get those something more fishy, like, salmon color? ( : ( : Great video. Made my mouth water.
Great video! I need to get back to smoking meats...Glad to see ou stay away from sugar as that has no place in smoking ever....You want to taste the fish, the smoke and not something sweet....
Never oil fish before smoking it blocks the smoke from penetrating the fish, never! I have been smoking fish for 50 years, just trying to be helpful buddy
Drying the fillets before the brine is a pointless step, ur putting them right back in water. The only time u need to dry a fillet is right before smoking
I guess he thinks it’s a sponge and it will soak that brine right up And there was nothing to rinse off the fillet unless he dropped it on the ground some people just like to do unnecessary steps I bet it’s some good tasting fish though
