Recent content by freddi fish

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. freddi fish

    Final Smoked Salmon with recipe, instructions, and Qview

    Yah, that stuff rivals Angus NY Strip in price any more.  Carp is a lot cheaper.
  2. freddi fish

    Final Smoked Salmon with recipe, instructions, and Qview

    Yah, I fully expected the thin edges to be a bit chewy and they were.  Kind of like fish jerkey.  The rest of the fillets were perfect.  They did taste great, but I need to find some different fish.  Those "Y" bones in the Redhorse suck.  I would like some bigger fillets as well.  I wish I knew...
  3. freddi fish

    Final Smoked Salmon with recipe, instructions, and Qview

    Well, they are done.  I have a photo just before I took them off the grill and they are in the fridge now.  I will taste them after they are cold. They wound up pretty much how I expected them to be.  I guess that is a good sign so far.  The taste test will be the final say however.  I will let...
  4. 20170820 Smoked Redhorse - Done.JPG

    20170820 Smoked Redhorse - Done.JPG

    • freddi fish
    • Media item
    • Comments: 0
    • Album: Final Smoked Salmon with recipe, instructions, and Qview
  5. freddi fish

    Final Smoked Salmon with recipe, instructions, and Qview

    This is what I am looking at after 2.5 hrs.  I am at 180 grill temps and 121 internal fish temp.  I have lowered the grill hood a bit to boost the temps inside.  I am also on my third tray of wood chips/chunks.
  6. Final Smoked Salmon with recipe, instructions, and Qview

    Final Smoked Salmon with recipe, instructions, and Qview

  7. smoked fish.JPG

    smoked fish.JPG

    • freddi fish
    • Media item
    • Comments: 0
    • Album: Final Smoked Salmon with recipe, instructions, and Qview
  8. freddi fish

    Final Smoked Salmon with recipe, instructions, and Qview

    I agree on the catfish. Me and a buddy used to catch Bullheads and do the same thing.  They were nice sized critters.  I can't remember the exact method, but we would slit the belly, then cut them up under the chin and then pull the head back and just pull the skin and all back towards the tail...
  9. freddi fish

    Final Smoked Salmon with recipe, instructions, and Qview

    I hate picking bones as well.  My wife basically wont eat fish if she finds bones.  She does like catfish.  I fillet (boneless) almost all the fish I keep to include catfish.  But, the fish with "Y" bones are hard to work around when filleting fish.  There is a way to remove them after you take...
  10. freddi fish

    Final Smoked Salmon with recipe, instructions, and Qview

    Thanks Bearcarver:   I have the fish in the grill now.  I had to tin foil 2/3 of the one of three burners on low to keep the temps down.  I also have the lid propped open a few inches and I am still at about 150 in the cook area. I don't see any way to shut the grill down any further.  I am...
  11. freddi fish

    Final Smoked Salmon with recipe, instructions, and Qview

    Bearcarver:  One question.  I have some fish and am getting ready to try this out on my gasser.  I am a bit confused about the overnight   pellicle stage.  You say you put it in your extra fridge, but I am unsure if that is a real fridge or one converted for smoking? Thanks, Bruce
  12. freddi fish

    Final Smoked Salmon with recipe, instructions, and Qview

    Yes, that will help.
  13. freddi fish

    Final Smoked Salmon with recipe, instructions, and Qview

    Thanks for the advice.  I just may get out and buy a dozen crawlers and head for the river today.  Wish me luck. My problem will be getting the wood to start smoking at such low temps and being able to dial my Weber propane grill down enough to keep the temps as low as 100 degrees to start...
  14. freddi fish

    Final Smoked Salmon with recipe, instructions, and Qview

    Thanks Bearcarver.  So, if you don't leave the skin on, do you have any problems with the meat falling apart after it cooks a while?  Any problems with it sticking to the grates?
  15. freddi fish

    Final Smoked Salmon with recipe, instructions, and Qview

    I have a question about prepping the fish.  I plan to use freshwater Drum (Sheepshead).  My question really is, when you prepare the fish, do you skin the fillets or do you leave the skin on for smoking?  If you leave the skin on, I assume you would scale them?  Correct? FYI:  I am expecting...
See more
Top Bottom
Back
Clicky