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10-10-2020, 12:03 PM
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Join Date: Nov 2007
Posts: 1,842
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Fire Up The Smoker.
The bit is on.   
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10-10-2020, 04:01 PM
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Join Date: Jan 2013
Location: Sylvan Lake/South Calif.
Posts: 3,465
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Doesn't look like turkey, nicely done ....congrats.
D.
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 Z-z
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10-10-2020, 05:47 PM
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Join Date: Mar 2020
Location: Leduc County
Posts: 1,079
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Nice catch. That will be way better than turkey
Can’t wait to catch some whites this winter
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The secret of getting ahead is getting started.Mark Twain 
Last edited by Jigsalot; 10-10-2020 at 05:54 PM.
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10-10-2020, 08:16 PM
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Join Date: May 2011
Location: Edmonton Alberta
Posts: 1,879
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nice catch! lookin delicious ! 
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10-10-2020, 09:34 PM
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Join Date: Sep 2008
Posts: 387
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I am turning my smoked bull trout from Kootenay Lake into fish dip and are about to try a smoked trout chowder recipe for Thanksgiving. I love smoked fish.
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10-11-2020, 10:22 AM
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Join Date: May 2009
Posts: 1,593
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i have a very curious question, i noticed when smoking fish no matter what species people just cut them in half length wise soak them in the brine and into the smoker. is it just personal preference to leave the bones in or can you remove the bones, fins and such?
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10-11-2020, 10:57 AM
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Join Date: Oct 2018
Posts: 7,493
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Quote:
Originally Posted by the local angler
i have a very curious question, i noticed when smoking fish no matter what species people just cut them in half length wise soak them in the brine and into the smoker. is it just personal preference to leave the bones in or can you remove the bones, fins and such?
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Smaller fish I split like you see. larger fish I fillet and cut into strips at times.
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10-11-2020, 11:37 AM
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Join Date: Sep 2008
Posts: 387
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I generally filet them but leave the skin on to hold them together on the smoker.
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10-11-2020, 01:40 PM
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Join Date: Nov 2007
Posts: 1,842
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Quote:
Originally Posted by the local angler
i have a very curious question, i noticed when smoking fish no matter what species people just cut them in half length wise soak them in the brine and into the smoker. is it just personal preference to leave the bones in or can you remove the bones, fins and such?
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I find picking the bones clean when I eat them is less waste.
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10-11-2020, 02:06 PM
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Join Date: Nov 2007
Posts: 1,842
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Let the magic begin. 
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10-11-2020, 03:14 PM
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Join Date: May 2009
Posts: 1,593
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drooling already looks good
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10-12-2020, 12:33 AM
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Join Date: Dec 2012
Location: At the end of the Thirsty Beaver Trail, Pinsky lake, Alberta.
Posts: 24,586
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Dam fine looking...did salmon today too....
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Be careful when you follow the masses, sometimes the "M" is silent... 
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10-12-2020, 12:34 AM
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Join Date: Dec 2012
Location: At the end of the Thirsty Beaver Trail, Pinsky lake, Alberta.
Posts: 24,586
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Quote:
Originally Posted by deschambault
I generally filet them but leave the skin on to hold them together on the smoker.
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Yup and skin down....
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Be careful when you follow the masses, sometimes the "M" is silent...
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10-12-2020, 08:56 AM
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Join Date: May 2007
Posts: 4,444
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Quote:
Originally Posted by the local angler
i have a very curious question, i noticed when smoking fish no matter what species people just cut them in half length wise soak them in the brine and into the smoker. is it just personal preference to leave the bones in or can you remove the bones, fins and such?
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I fillet them boneless and leave the skin on. Skin keeps it together and moist. Pull the skin off after smoking and them remove the grey/brown stuff, any fins left. It is nice and soft so this is easy work at this point.
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10-12-2020, 11:40 AM
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Join Date: Nov 2016
Posts: 358
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Sent from my iPhone using Tapatalk
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10-12-2020, 01:08 PM
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Join Date: May 2009
Posts: 1,593
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all this smoking is all new to me and very curious, so tempting to get one to try.
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10-12-2020, 09:15 PM
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Join Date: Apr 2010
Posts: 1,615
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I see you got the masterbuilt propane there sweld...when set super low mine would put itself out due to lack of oxygen sometimes. I bought a cast iron frypan to replace the factory wood chip pan and use a 6 inch spike placed crossways on the circular burner lip to give a little space and airflow between the pan and the burner. Just a heads up if you have troubles with the flame choking itself out at the lowest setting. Its a great smoker and the food tastes incredible out of it. Get ready to gain weight.
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10-13-2020, 05:53 AM
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Join Date: May 2012
Posts: 2,535
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Quote:
Originally Posted by the local angler
all this smoking is all new to me and very curious, so tempting to get one to try.
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You will wish you did it sooner.
Smoked anything is amazing. Any kind of meat, fish, veggies even. I do a bunch of cheese a few times a year, load it right up with nothing but cheese. 5 or 6 different kinds.
I started out with a cheap low end "Big Chief" and I loved it, still use it from time to time over the new Char Broil digital.
https://www.canadiantire.ca/en/pdp/s...-0776343p.html
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10-17-2020, 10:02 AM
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Join Date: Nov 2007
Posts: 1,842
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Since the smoker is going. Last of the moose meat jerky. 
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10-17-2020, 10:56 AM
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Join Date: Oct 2017
Location: Calgary-Red Deer area
Posts: 3,253
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Quote:
Originally Posted by Dale S
Since the smoker is going. Last of the moose meat jerky.
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If I was your neighbour you might be missing a tray or two on your final check 
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I'm not really a licensed bodyman or heavy duty mechanic. I just play one at work.
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10-17-2020, 04:50 PM
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Join Date: Nov 2007
Posts: 1,842
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Oh yeah. Smoked spicy hot. Can you smell it. 
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Last edited by Dale S; 10-17-2020 at 04:57 PM.
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10-17-2020, 05:43 PM
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Join Date: Oct 2017
Location: Calgary-Red Deer area
Posts: 3,253
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Did you count them? Lol
Looks good!!
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I'm not really a licensed bodyman or heavy duty mechanic. I just play one at work.
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10-28-2020, 06:05 PM
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Banned
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Join Date: Oct 2020
Posts: 19
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That fish looks amazing in the smoker, bet it tasted pretty good .
Well done
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