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  #1  
Old 10-10-2020, 12:03 PM
Dale S Dale S is offline
 
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Default Fire Up The Smoker.

The bit is on.

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  #2  
Old 10-10-2020, 04:01 PM
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Doesn't look like turkey, nicely done ....congrats.

D.
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Old 10-10-2020, 05:47 PM
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Nice catch. That will be way better than turkey
Canít wait to catch some whites this winter
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Last edited by Jigsalot; 10-10-2020 at 05:54 PM.
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Old 10-10-2020, 08:16 PM
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nice catch! lookin delicious !
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  #5  
Old 10-10-2020, 09:34 PM
deschambault deschambault is offline
 
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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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Old 10-11-2020, 10:22 AM
the local angler the local angler is offline
 
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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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Old 10-11-2020, 10:57 AM
Smoky buck Smoky buck is offline
 
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Quote:
Originally Posted by the local angler View Post
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?
Smaller fish I split like you see. larger fish I fillet and cut into strips at times.
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  #8  
Old 10-11-2020, 11:37 AM
deschambault deschambault is offline
 
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I generally filet them but leave the skin on to hold them together on the smoker.
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Old 10-11-2020, 01:40 PM
Dale S Dale S is offline
 
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Quote:
Originally Posted by the local angler View Post
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?
I find picking the bones clean when I eat them is less waste.
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  #10  
Old 10-11-2020, 02:06 PM
Dale S Dale S is offline
 
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Let the magic begin.

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Old 10-11-2020, 03:14 PM
the local angler the local angler is offline
 
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drooling already looks good
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  #12  
Old 10-12-2020, 12:33 AM
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58thecat 58thecat is offline
 
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Thumbs up

Dam fine looking...did salmon today too....
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Old 10-12-2020, 12:34 AM
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Quote:
Originally Posted by deschambault View Post
I generally filet them but leave the skin on to hold them together on the smoker.
Yup and skin down....
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Old 10-12-2020, 08:56 AM
SNAPFisher SNAPFisher is offline
 
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Quote:
Originally Posted by the local angler View Post
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?

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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Old 10-12-2020, 11:40 AM
sweld sweld is online now
 
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  #16  
Old 10-12-2020, 01:08 PM
the local angler the local angler is offline
 
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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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  #17  
Old 10-12-2020, 09:15 PM
pikeman06 pikeman06 is offline
 
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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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  #18  
Old 10-13-2020, 05:53 AM
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does it ALL outdoors does it ALL outdoors is offline
 
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Quote:
Originally Posted by the local angler View Post
all this smoking is all new to me and very curious, so tempting to get one to try.
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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  #19  
Old 10-17-2020, 10:02 AM
Dale S Dale S is offline
 
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Since the smoker is going. Last of the moose meat jerky.

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  #20  
Old 10-17-2020, 10:56 AM
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Quote:
Originally Posted by Dale S View Post
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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  #21  
Old 10-17-2020, 04:50 PM
Dale S Dale S is offline
 
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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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  #22  
Old 10-17-2020, 05:43 PM
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Did you count them? Lol

Looks good!!
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