New smoker

[Gr8bawana]

I was given a smoker and can't wait to try it out. I already pre-seasoned as per instructions.
I have a couple of small trout about 10 inches, without head and tail. Do they need to be fillets? Or can I smoke them whole since they are small. I looked up a few recipes and I will brine accordingly.
Thanks for any advice.

 

[sneakypete]

Smoke'm whole, that's what'd i do with smaller fish

 

[Tim McCoy]

Usually do them whole like SP, lay them on their side and smoke away. If you are concerned about getting smoke flavor in the meat, you can butterfly them with a cut down the backbone from the inside and lay them meat side up.

 

[sneakypete]

I was going to suggest that, thanks Tim.

 

[missjordan]

Your going to have fun with your smoker, I use mine on a weekly basis and love it!

 

[Gr8bawana]

Well I made my first smoked trout and the are DELICIOUS! Can't wait to try making more stuff.
I've got a couple more questions though. With what kinds of meat should I put water in the water pan. Is it only for long smoking times like maybe a pork shoulder? Obviously if I'm making jerky I want to dry it out.

 

[Tim McCoy]

Lately I've used the water on pretty much anything I wanted to keep a bit moist, including fish. For many years I did not use water, and had great results too. My two cents is temperature control is more important to the final result, even for stuff you want to keep moist, than using the water tray. But I use the water tray now and love my thermostat control.

 

[Awise1]

Tim is correct in saying temp control is most important. It's always been controversial if a water pan is needed or not. I've had an ongoing argument with a friend for over 30yrs about it. He claims he can smoke salmon in 2hrs whereas it takes me 8hrs. He uses a Brinkman at 220deg+ with water and I smoke at 180deg/no water pan. He's actually "cooking" his fish, not smoking it. Smoking is a long process of curing and drying the meat to preserve it. If the fish or meat is allowed to dry after removing from the brine and let the tacky pellicle to form, the proteins will bind properly and seal the meat/fish. The final product will be firm but moist, sweet and smoky flavor. I only apply smoke for 2hrs of the process; too much can make it bitter.
Here's a recipe you might try with your trout. A Klamath Indian gave it to me years ago which he used on salmon and trout. It's a dry rub so there's no worry about getting it too salty as can happen when left in a wet brine too long.
1 cup light brown sugar
1/4 cup canning salt
1 heaping tsp. garlic salt
1 heaping tsp. black pepper
Mix all together thoroughly with a fork. Place fish skin side down on smoker rack and spread the mixture over entire fish. Place racks at an angle over ice in ice chest over night; (I use frozen milk jugs). The next morning, all excess has drained off and ready to place in smoker.

 

[Never in Doubt]

^^ I agree on the 4/1 Brown Sugar to salt ratio for trout. It tastes amazing!

On small trout I don't fillet them, after they are smoked the spine and all the bones can be peeled right off. WHILE the meat is still warm

 

[Fink]

Well I made my first smoked trout and the are DELICIOUS! Can't wait to try making more stuff.
I've got a couple more questions though. With what kinds of meat should I put water in the water pan. Is it only for long smoking times like maybe a pork shoulder? Obviously if I'm making jerky I want to dry it out.

I always use water, unless I'm doing jerky. I agree with Tim and Awise, temp is most important, but, with water in the pan, I seem to always be able to regulate my temp a little better. The water helps deflect all of that direct heat, that you really don't want. Seems to me that whenever I don't have water, my heat situation can get out of control in a hurry.

All this smoking talk is making me think that this weekend would be a good weekend for brisket. Been craving some burnt ends.

 

[laxwyo]

I thought for sure you just started buying Marlboros

 

[Gr8bawana]

I thought for sure you just started buying Marlboros

Gonna try making my first batch of Marlboro smoked elk jerky today.

 

[Gr8bawana]

Ok so I made my first batch of elk jerky yesterday. A few observations.
*I need to start earlier-it took about 6 hours and finished up around 8pm.
*Marinade overnight-I used Yoshidas but I only let the meat soak maybe 1/2 an hour, didn't pick up much flavor.
*Less smoke-smoke flavor is a little overbearing-maybe only apply smoke for 2-3 hours instead of the entire time. I used Mequite because that is what I had. I've heard Mesquite is a strong/bitter smoke if over applied.
It is quite tasty though so overall it was a success. It passed the wife test so it must be ok.

 

[Tim McCoy]

Well done. All three points are ones I've learned along the way too. I've pretty much gone to a blend of apple and alder wood chips with a touch of hickory for everything. Got tired of the bags of all three and dumped them in a box, hahaha. The longer it can marinade, the less salt I tend to use, shorter the time the more salt. As I understand it, the greater the salinity difference, the quicker it tries to equalize/absorb.

 

[Awise1]

Hi Mountain Seasonings have about 2 dozen different jerky seasonings and there is a number of them I've tried and enjoyed. You coat the meat with a dry seasoning/cure mix, mix in a bowl to ensure all meat is coated and then place in a large Ziploc overnight in the fridge. Place in the smoker or dehydrator the next day. You don't even need smoke to have a great flavor, but I give it about an hour of smoke.

http://www.himtnjerky.com/jerky-cure-and-seasoning-kits/

 

[Gr8bawana]

Got another question about smoking meats.
Should I soak the wood chips? I haven't soaked them because they go into a tray that sits above the heating element.
I thought they only needed to be soaked if the were placed directly on coals so they would not burn.
Any advice is greatly appreciated.

 

[Fink]

Got another question about smoking meats.
Should I soak the wood chips? I haven't soaked them because they go into a tray that sits above the heating element.
I thought they only needed to be soaked if the were placed directly on coals so they would not burn.
Any advice is greatly appreciated.

In that smoker, I usually soak mine, they last longer, and give off a little better smoke. When I use whole chunks of wood, in my other smoker, I don't soak them. Wood chips seem to do better soaked though.

 

[Hilltop]

I soaked mine this weekend for the first time. My tray sits directly on the heating element. The chips lasted much longer and the smoke flavor was better to me. I smoked two whole chickens and only used one full pan of soaked apple wood chips for the entire 5 hour cook time. There was plenty of smoke flavor but it wasn't over powering like I have experienced in the past. I will definitely do this going forward.

 

[Awise1]

Got another question about smoking meats.
Should I soak the wood chips? I haven't soaked them because they go into a tray that sits above the heating element.
I thought they only needed to be soaked if the were placed directly on coals so they would not burn.
Any advice is greatly appreciated.

I soak the chips and you'll notice it gives a "sweeter" smoke flavor; takes out the bitterness. If I'm using sawdust like Luhr Jensen sells, I'll put what I need in a small pail and add just enough water to make it moist after mixing but not soaking wet.

 

[nv-hunter]

Hi Mountain Seasonings have about 2 dozen different jerky seasonings and there is a number of them I've tried and enjoyed. You coat the meat with a dry seasoning/cure mix, mix in a bowl to ensure all meat is coated and then place in a large Ziploc overnight in the fridge. Place in the smoker or dehydrator the next day. You don't even need smoke to have a great flavor, but I give it about an hour of smoke.

http://www.himtnjerky.com/jerky-cure-and-seasoning-kits/

High mountain kits are great I smoke for the 2 hours it takes to finish my jerky.

How thick are you cutting your jerky strips? 8 hours seems like you'd have brittle meat and not a nice chewable piece of jerky.