I appreciate the fact that you show your successes and failures. it gives us rookies hope that even if a cook doesn't go the way you expect... it can still turn out great.
Thank you. I figure that if I don’t show it, we won’t learn how to get better. Someone will come along in the comments and tell us what went wrong and then we can all move forward and have success. 😁 that’s what Weekend Warrior is all about 😎
When i was a kid, i would help my grandfather smoke whitefish in an outhouse converted to a smoke house. He would smoke 100 at a time. I would be in charge of the string and hanging them. We always hung a slip knot over the tail. Never lost a fish. Enjoy your videos!
Even with a fail in the middle of the cook you pulled it through! You help me to have the confidence to try new things on my series 4. You have taught me so much. You crack me up, your the kinda guy I'd love to kick back and drink a beer with!
Love that Cookies. Used to fish on the Missouri River out in Pierre. Salmon, smoked is excellent. Love smoked fish. My dad, back in the fifties used to get smoked whitefish.
Hahaha that was great man! As soon as you said you had the spine removed and I saw the loop trus I was thinking they may fall then you pointed it out haha. Good stuff though I love smoking trout and I like making a cream cheese dip as well!! I am glad you had the plan B and made it work. I gotta try the maple syrup idea that looks awesome!!
I like to smoke mine all the way through til it’s like a jerky.. last longer for hikes and campin trips n such. I’m actually doing some rainbows right now over charcoal and some hickory
NOOOOO, THE HEADS!😂. WE CANT WIN EVERY TIME BUT THOSE STILL LOOKED GOOD! NEVER THOUGHT ABOUT MAKING DIP OUT OF FISH BUT PUMPERNICKEL BREAD AND VEGGIE DIP IS THE JAM! PUT SOME TROUT IN THAT AND I BET ITS ♨️♨️♨️!!!
Newer hook the heads, go trhough the ribs and make sure u pree dry them in the smoker with the smoker door open for minimum of an hour. They should hang then.
Next time you smoke trout like that, you should use the Leinenkugels Traeger Brand pellets and the Leinenkugels Traeger seasoning. They have a citrus flavor and they’re amazing. It would be perfect with fish.
Hey Mike - thanks so much for sharing your smoking talent - I’m new to smoking and enjoy watching you! Question: how do I know the level at which to put the cap on the chimney? Does it differ depending on what you’re grill or amount of smoke that stays in the smoker. Thanks in advance!
Thank you, Shalina. In the warm summer months I like to keep the cap almost all the way open... maybe 75% open. In the cold winter months I like to keep it about 50% open... maybe a little less. I use it to help regulate the temperatures. Turning it all the way down is not a good idea though... it messes with the airflow and the unit shuts down. Hope this helps and thank you very much for watching my videos 😁
Hi, Jake. The smoker gets too hot for cheese. You can always use a pellet tube and not turn the smoker on though. I would open that top vent all the way to increase air flow
Fish looks amazing! Aren’t you worried about the bones being mixed into your dip? You mentioned you could still feel them when you were marinating. Also, how did you get your new smoker custom made like that? It’s awesome! Keep up the great content.
Thank you. Yes I was worried about it but I probably spent an hour carefully going through all pulling all of the bones out. For the smoker I just put a magnet on the bottom of the door that says Weekend Warrior. And for my logo, I had an automotive emblem manufacturer make me a logo that just sticks right on top of the pit boss logo
Weekend Warrior BBQ that’s an awesome setup - in fact your whole backyard looks incredible. I just picked up a Pit Boss vertical smoker because of how much I enjoy your videos. So far I have done a brisket and pork belly and both came out amazing. Thank you again for the videos!
Thank you. I have been slowly turning the backyard into a little oasis. Its nice to get home from work and just unwind in the back yard :) Enjoy that new smoker :)
Don’t hang your fish. Lay it out on the grill. Always. Don’t coat until first half of smoke is over. You want fish to absorb all the smoke it can the first half hour.
Hanging the fish is about the best way to smoke salmon,trout,whitefish etc. Just best when cut into multiple steaks and strung with a needle. In this case 2 or possible 3 steaks a trout because they’re fairly smaller. Also even better to brine it before the coat before smoking.
@@pete3839 only brine if your fish is freshly caught. Definitely don’t on store bought. I found out the hard way. The most important smoke is the first hour. If you cover it first , smoke is not going to be able to infiltrate your fish. I only rely on the smoke for flavor. Apple. Oak. Cherry. Mesquite. What ever is your flavor. If ya want to change it up use orange tree or grapefruit or some citrus. I promise you won’t regret it. I have never hung fish but I’m not sayin that’s wrong at all. To each there own. Happy smokin Andrew 👍🇺🇸
Thank you. Whereabouts do you live? Prior to the pandemic I was going to start an annual campground BBQ get together. Just a fun way to connect with the RU-vid community and walk around to all the camp sites and share some stories and good food and memories. Maybe next year
