These smoked for about 5 hours. You want the internal Temps to reach 145* F .. the fish to be flaky and golden brown. The length of time is determined by many factors... Thickness of the fish, the ambient temperature, the heat setting on the smoker, Each batch is different. There are many things to consider, Josh... I can tell you this.... It sure is worth the effort !!! Haha!! Cheers my friend!! ;-) I hope all is well in your neck of the woods!
I'M NOT LEAVING TILL I GET SOME FISH...sweet idea for a smoker,nice big box,well insulated, adjustable racks (maybe not with the biscuit feeder) great looking fish Bill
Ooooh that looks delicious Bill. It's quarter past midnight here, and now, thanks to your video, my stomach is commanding me to feed it. ^^ Enjoy it Bill, and be safe!!! Thomas
No morels here yet... They are just about ready to start... Maybe this week... We got the rain now we need some night time warm temps!! We shall see.... ;-)
Looks good Bill. Love to smoke fish. I will do catfish a couple times a year and carp as well if I can catch a great big one. Easier to pick out the bones on a large carp. Very tasty looking for sure!
Just got a chance to watch your video and man I was amazed by how good that fish looked. I can imagine how good it must have tasted. Just about time to do some catfishing myself. Thanks for sharing another great video, take care and stay safe my friend.
I know that you do.... I have watched and drooled over many of your videos over the years my friend!! I have a hard time keeping up!! Haha!! I got to tell you this smoked catfish was worth every bit of effort!!! ;-)
Anybody would give the OK to that crackerless snack. Food in general is just better when you are camping or outdoors. Especially vessels of amber fluid. I get plenty of sunny days when I'm at work but every time I get a day or two off the weather is dreary cold rainy windy. I can't wait for Summer. No chance of cold air except in your fridge and air conditioning. Drink one for me Bill. 😁👍
Great use for an electric oven. Temperature control is so important. I smoke with an old firebox pitmaster, so maintaining temperature is always challenging. Your fish came out perfect. I ocean fish and smoke anything I catch. But I always loved having my priorities while I wait! Cheers my friend.
You are so right about the Temperature control. That is a key ingredient. Keeping the priorities straight is always important... However, I have found it is much more enjoyable for me to get all my work done before having a vessel of amber fluid. What happens if I start too early?... I end up not getting my work done or done right and I have to redo the work. I have learned that I like to totally relax and not worry about the quality or the amount of work that I didn't get right.... Haha!! Sitting around that campfire without a worry and getting those priorities straight is my reward! It sure works for me!! ;-) Haha!! Thank you my friend!! And Cheers!! ;-)
@@BillGoudy I totally concur. My goal is to do my work or tasks that I want to accomplish and have them completed by cocktail hour. Then and only then do I relax and enjoy the frostiness of the “Bill Goudy twist”! Great minds!!
I don’t believe I’ve ever had smoked fish before. I’ve been getting a lot of people coming from your channel saying that you sent them I really appreciate it my friend hopefully we’ll get to see each other soon.
I have cancelled all travel plans for this year, Calvin... Maybe next year my friend!! I am happy to send people your way... You have an outstanding channel... You guys stay safe!! ;-)
I use whatever pucks are on sale. Subbed to Little Art the other day. Fish looked good. i have to try smoking some someday. Thank you for sharing your meal with us, Bill.. Stay safe
Oh Man Bill that looks so tasty Love your smoker setup as well Will head over now and check out the new channel, sure don’t want to miss out on seeing good stuff, thanks friend 👍🏻
Apple wood is my favorite to smoke with. The fish turned out looking good. i have already been sub'd to Bryan from Lil Art, I have him in my icard from a video that came out the other day.
I’m going to be honest I’m. It a fan of smoked fish , but my mom would fight you for the last piece lol I’ll have to fire up the smoker soon for her . I use Apple , mesquite and cherry it I use the chips . Thanks for sharing bud ! Stay safe stay healthy
Don't feel bad there are many people that don't like fish or don't like it cooked a certain way. I look at it like this... It leaves more for those of us that do!!! Haha!! Thank you my friend!!
Not everybody likes fish that is for sure. I will tell you that I have served my fish to non - fish eaters and have changed a few minds ... Just saying!! Haha!! Thank you, Trees!!
Haha!! .... For me.... I find I get more done and done right if I wait to have my vessels of amber fluid at the end of the day and the campfire is often an added bonus!!! ;-)
Thanks, Joseph.... I am sheltering in place and the only thing that has changed for me? I have cancelled my travel plans for the rest of the year. We shall see what happens!! ;-)
Dude, piano from Billy Joel to enter? Ya should have used "brown sugar" given the content. lol. j/k friend. That grill tray, wherever ya get one, avoid Dick's SG. Lord the prices. Haven't used Bradley's stuff, I take it you recommend it since you're using. We'll give it a try if we can find any. yeah, I have noticed, the earlier in the day I get to the amber, the less I get done. Never grab one at 11 am for example. lol. Result looks good Bill, and there's Lucy! Was hoping you had her in there!! Heading his way on the shout, and gonna leave ya another note from JSM.
Is that a newer oven? I’m getting old and don’t remember so good anymore. I don’t remember digital stuff and that fancy cooktop. I got a couple good kitties Saturday but I had to fry ‘em up! I smoked some crappie before, but never smoked catfish before.... I need to try that.... with Texas Pete, of course!
I'm thinking I have had this stove / for 5 years and the people that had the stove had it for about 5 years or more before the fire. So, it is at least 10 years old maybe more. I never checked. It was a top of the line stove and I was very lucky to get it. I have had many different smokers over the years but, this has the most control of any smoker that I have ever had. The Temperature control is key and what I like about this is: I can also use this like a regular oven. It has a large temperature swing. I like that option! I like the smoke flavor of the fish. I'm thinking maybe a pork rind on the side in place of the cracker and a little Texas Pete might work on that! Thank you my friend I sure hope you are safe and doing good during these times of change!! ;-)
Awesome Bill! What temp do you smoke the fish? I ask, because you could get more out of the smoke process. I love cooking with wood, vs charcoal... It just gives more 'oomph' to the flavor. Be well Sir 💕🙏👍
I start out 180* to 190* F Depending on thickness of the fish and ambient temperature on how long I cook them. I reach and internal Temp of 145* of the fish and look for a golden brown color and a flaky texture!!! These fish smoked for about 5 hours. I have had many smokers over the years. I started out with an old round top refrigerator with a porcelain on steel interior and a wood fire. I could smoke 4 turkeys at a time with that thing. I had nowhere near the control that I have with this smoker. This is much smaller but, way more controllable!! I have had several smokers over the years. There is a lot of effort put into a good quality result!! ;-) I learned the process from my Grandfather... I have learned many things about this process over the years... Thank you for watching and taking the interest in my process!! ;-)
@@drason69 - I have not smoked eggs... but, I will give that a try.. I have smoked everything else in your list. I have had eggs many ways never have I had them smoked!! ;-)
Hey Bill, anytime you want to clip something of mine, original or cover, feel free to do so. No need to even list it or credit it. I do NOT use content ID for my original releases. Covers? Well, ya never know what they'd do. But you do not monetize anyway, so nothing lost. Just an offer. Take it or leave it. Not looking for more followers or anything. Just got to thinking about it when you went with Billy Joel, then mentioned Brown Sugar. I would have gone with the Stones man. lol, lol, lol. Be good. -> I have all kinds of riffs and clips you can pick out of Jamie Slate Topic. I forget the number out there now. Less than 20. More than 15 tracks. Something like that. All content ID free.
Thank you so much, Jamie... That is outstanding... I will do a little research as time permits. The stuff I use I already have the raw files available to me. I will need to see about down loading and saving a file or two to use. If I use any of your stuff. I will always give the credit to you!! It is just the way I am.. You did the work and deserve the credit.... That's the way I feel about it... ;-)
@@BillGoudy Well thanks Bill! I have several if not all of them straight from the mastering studio. Let me know if you hear one and want the raw unloaded track. You can have it to use.
@@JamieSlateMusic .... This was the opening lick from " Morning Has Broken" by Cat Stevens I was going for the morning part!! But, after thinking about it Brown Sugar would have fit just right!! ;-) Haha!!
Bill I felt like I was playing name that tune. Right a way I thought Cat Stevens, cat fish good choice, went and scrolled through the comments just to make sure I was right. I'm in my early fifties and got that, surprised a the Billy Joel comments. Anyway fish looks great, need to try that this summer.
Walnut does not burn well... at least the little that I have used. If I use wood for smoking I like Apple wood for fish. I like Hickory Chips for Beef or Pork... I say chips because I like to soak them to generate more smoke. There is truly a learning curve when it comes to the art of smoking. There are many techniques used in many different ways... It actually depends on the person that is doing the cooking or smoking!!
