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steelhead smoking help?!?!?!?
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!
3 Answers
- Anonymous9 years agoFavorite Answer
nut shells & vinegar or wine soaked wood chips add an amazing zing.
use a ratio of like 90/10 wood/nuts & make sure you make a mixture of water/vinegar or wine the same but you can experiment with your own stuff and even do 50/50 or even 95/5 vinegar or wine/water depending on your palette & experience.
- The Unknown ChefLv 79 years ago
I use to only smoked salmon and other fish for 1-2 hours, it is fully cooked now, I would take it off, for sure.
- Mr. GrummpLv 79 years ago
Fish doesn't need to be smoked that long. It's probably more like fish jerky now.
