Smoker report 8/22:

[AndyS]

Smoked some ling, very good, came out like whiting. Tried a big eel also. I was surprised how white and flakey the meat was on that big saltwater eel, maybe not the best meat to smoke, plus it was FULL OF BONES. I thought the eel would have very few bones, boy was I wrong.
If I smoke some more stuff I'll try to report my findings. Just went with a simple saltwater brine this time with Applewood and Hickory mix on da chips.

[jmurr711]

Smoked some ling, very good, came out like whiting. Tried a big eel also. I was surprised how white and flakey the meat was on that big saltwater eel, maybe not the best meat to smoke, plus it was FULL OF BONES. I thought the eel would have very few bones, boy was I wrong.
If I smoke some more stuff I'll try to report my findings. Just went with a simple saltwater brine this time with Applewood and Hickory mix on da chips.

meet on thos ebig silvers is gorgeous but they are unreal with the bones but smoking them in bigger pieces helps

[Chris G]

Andy.... porgies & blackfish are also excellent in the smoker. Porgies need very little time to brine & smoke up pretty quickly.

[frugalfisherman]

If you are catching a lot of silver eels just smoke the part from the bunghole back. All those fine bones are in the front.

[NJ Dave]

Put a lil honey and brown sugar into the brine. Sweet like candy. Yum Yum Yum!

[codbuster]

Brown sugar and garlic and onions added to basic brine is my thing!! Porgies, ling, tog, cod, pollack etc. However tried seabass several times and I didn't care for it!! The oillier the better IMO!!

[AndyS]

It was my 1st time smoking eel and ling so I went with the basic brine. Yes, in the past I have used brown sugar and all the great stuff. Thanx for the tips.

[captmark]

TRY SOME BLOWFISH, they are awesome with just bbq sauce and or some brown sugar and garlic and onions with pepper, going down the bay SUNDAY for some more, cant wait

[bigal427]

Have to second the blowfish. Kingfish are the closes I've found to whiting

[jigman90]

I smoked some bluefish that had been in my freezer vacumm sealed since 11/11 marinated it over night then smoked the fish for 2 hrs at 225 degrees OMG it was awsum! gave some to my buddies they loved it! they couldnt believe it was blue's! took the remainder and cut it up into small pieces added mayo, pickel relish, seasoning. What a great dip to put on crackers!
will never throw a blue fish back again!

[AndyS]

YES !! Boofish are awesome smoked !!

[GDubya07]

Good Morning Guys

Question - I am looking for a smoker - for fish , pulled pork ribs - any recommendations .

I am not looking to smoke a side of beef , looking for something descent - not to exspensive - not super cheap - dont mind paying for something good though

Thanks guys and please let me know

Gdubs - :cool:

[tropics]

Good Morning Guys

Question - I am looking for a smoker - for fish , pulled pork ribs - any recommendations .

I am not looking to smoke a side of beef , looking for something descent - not to exspensive - not super cheap - dont mind paying for something good though

Thanks guys and please let me know

Gdubs - :cool:

George I have a charcoal smoker and it is a PITA at times you may want to look at some of the electric they have at sorry Cabellas.

[dfish28]

I have a weber grill with side box smoker it cost about a grand but have had it for 8 years now, 4 burners and side burner, awesome grill and smoker works great, it is direct smoke but works for me

What up George?
Been out lately?
We're gonna hit up the J2 for the Saturday 14 hour trip hopefully march1st-2nd as long as there's no snow in the forecast!

Good luck w the smoker!!

[aduma1107]

Picked up a Bradley smoker after experimenting with a more basic smoker. I would say it a middle of the road smoker as they can get up there in price.

http://shop.bradleysmoker.com/detail.php?pid=110&category_id=2

Here is some of there other products:

http://www.bradleysmoker.com/products/electric-smokers/

[PeteyHD]

My favorite fish to smoke is mackerel. I have an awesome brine recipe

[reefsquater]

If you are getting an electric smoker from cabellas it will take a little practice getting smoke at lower temps. They are good for maintaining temps for long periods of time though. They also take a lot of the guess work out.

For mine, I have to use a tablespoon of sawdust in with very fine wood chips to get the smoke going. The smoke will be bitter if you do not open the vent well.

If I don't have the sawdust, I let mine go 45 minutes with the door open, this way the element still heats the wood chips but it stays on longer as the unit doesn't reach temp. Once it gets smoking a little, then I close the door and bring it to temp.

[GDubya07]

Adam that Bradley looks awesome and now I know about automatic - that thing just looks cool - Want to stick my head in it and turn it on - dont know why - just looks really cool

Richie Thank you - might see you this weekend at Hi-Mar what time you going morning /afternoon?

DFish - whatup tog slayer - no havent been out - last 3 trips blown out - I am considering a grill/smoker - we need a new grill too - have an older weber and just wont die _ I keep replacing everything and it just works - Good Luck on the J2 - cant make it nasty for letter words lately - work/wife

Thanks for the Help guys and just what I needed to know

GDubs-

[AndyS]

...............
Brinkman

[PeteyHD]

I use an old school barrel smoker with a side barrel fire box. At first it was very hard to regulate but after a few goes controlling the smoke and temperature I learned the sweet spots and got it down to a science. Makarel is the primary fish I smoke but have expeimented with many others. Also love to smoke whole pork butts, ribs, and whole chickens.

[the1jonc]

I have the Masterbuilt 30" electric smoker. Like Reefsquatter wrote, getting smoke can be tricky.

If you have the older Masterbuilt the smoking capabilities are weak. They offer a free retrofit with a chip tray that is twice as big as the original. The first picture shows the newer tray on top and the older one on the bottom.

http://i941.photobucket.com/albums/ad251/the1jonc/2013-02-24_21-00-06_799_zps1bac8816.jpg

I also just got an awesome smoke generator called the A-Maze-N Smoker. It will produce smoke for about 10 hours. It uses pellets or sawdust. I got about 3 hours of smoke from the portion that is burned in the picture. And you can use it to cold smoke Salmon or cheese.

http://i941.photobucket.com/albums/ad251/the1jonc/2013-02-24_21-00-29_787_zps133cf5c7.jpg

[codbuster]

Good Morning Guys

Question - I am looking for a smoker - for fish , pulled pork ribs - any recommendations .

I am not looking to smoke a side of beef , looking for something descent - not to exspensive - not super cheap - dont mind paying for something good though

Thanks guys and please let me know

Gdubs - :cool:
The best home smoker IMVHO is the Little Chief or the Mini Chief available at Cabellas!! I have had the Mini for several years and it will do about 9 small ling at one time! Perfect for the smaller family! Cherry or apple sawdust from a SHARP chainsaw is all ya need!!