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Discussion in 'Fish' started by btnune, Aug 18, 2014.
What are the best chips for smoking trout, and h how long do you smoke them.
Chip flavor is a matter of preference. Since I have 150 lbs. of hickory dust I pretty much use that for everything. Time again depends of preference. Plus size of the fish and whether filleted or whole, smoker style , smoker temp. & outside air and winds. For small trout 12-14 in. head on I gen. do whole 140 degrees, 1st hr. then raise temp to 165-175 til 145 internal. I like my fish a little moist. If you want more smoke flavor or drier keep temp lower longer.They could take anywhere between 2 - 4 hrs. in my smoker at these temps. with vents full open depending on the winds & outside air temps. Modified Masterbuilt analog & home made amaz. style smoke gen.
Alder wood is the classical choice. Some of the milder woods, such as pecan, work good too. Avoid the more intense woods, such as mesquite, unless you want a super-smoky character.
The last yellow fin tuna I did was on Pecan, at 150 for 2 hours, then finished with hickory, at 200 until an internal temperature of 145 was reached. I had a sweet soy glaze I wanted to "set" at a higher temperature. The tuna finished with a beautiful reddish-bronze color, with a savory sweet smoky finish.
I ended up getting apple wood chips, seasoned them with black pepper a little salt and seseme oil, their almost done.