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steelhead smoking help!?!?!?
I'm a "newbie" to smoking fish and need a little help here. Ive had it in a great outdoors smokey mountain propane gas smoker @ 175 - 200 degrees for 5 hours now. I know thats a little hot for smoking but it was an accident! Should i pull the fish now or let it cook for another hour? or more? or less? they are about 1" thick fillets on bottom and 1/2" thick up top. Any other tips are welcomed!!! thanks!
2 Answers
- paul zLv 69 years agoFavorite Answer
The flesh should be firm yet flake with some pressure to it when done.The key to smoking well is low and slow,so it penetrates all the way through the fillet.way too hot for these fillets,they're done,overdone maybe,don't give up.Next time give lower heat,longer time,or thicker fillets.
- jonalLv 79 years ago
They've had plenty...far too long.At 170 -200 they're done in 20 minutes.
Keep it cool for smoking.Smoking isn't cooking unless you want them smoked and cooked at the same time.
Here are some smoking sites
