Smoking fish ??

[Greenenvey]

Alright, im planning on smoking alot of Kokanee salmon this season. For those that arnt familiar with Kokanee they arnt a big fillet in most cases. Anyway I got the #2d and want to know is there anything else I need to buy to make my smoked fish turn out better? I'll be doing this in the summer heat. Thanks!

 

[BedouinBob]

You'll want a frogmat. Can get these on Amazon. Keeps small fish from falling through. You also may want a cold smoke plate (on the SI web site) if you want to keep the temps down while you smoke the fish. You can get a lot of ideas in the fish section of the forum. Good luck! Send pictures! 

 

[Greenenvey]

Thanks Bob, I'll differently post pics. I was differently considering the cold plate, bit since I have the pid controller will it keep my temps were I need them without the cold plate? For example I'd like to cook at 120 the 140 then 160 temps.  And am curious if the pid can hold these temps without the plate? Also will it even smoke at these low temps?

 

[NDKoze]

The PID can hold the temps, but without a cold smoke plate or an addon smoke generator like an A-MAZE-N Smoker you may have trouble getting much smoke at the low smoke temps. When using a cold smoke plate, it prevents much of the heat from entering the cooking chamber. The element (below the cold smoke plate) has to run hotter to get the area above the cold smoke plate to temp. This allows the extra heat below the cold smoke plate to be high enough to get good smoke generation.

I would definitely use chips verses chunks as they will smoke at lower temperatures. Chunks are my preference for most smokes, but not low temp smokes.

 

[BedouinBob]

+1 to what Greg said.

 

[Greenenvey]

Ok thank you I ordered the frog mats and I'll order the cold plate nowq

 

[prudentsmoker]

I like mine with Slap Ya Mama seasoning.

 

[SuperDave]

Hi Laura, another Koke fisherman here.  I brine mine over night in soy sauce, brown sugar, 7-Up and minced garlic.  Will you be smoking fillets or whole bodies?  If fillets, they will get plenty of smoke even on a hot smoke around 200.  They are so thin that they don't require as much as say a king salmon.  I also brush mine with a brown sugar and maple syrup paste towards the end of the smoke for a glaze. 

 

[Greenenvey]

Hi Dave, thanks  for the info, I'm pretty sure I'll be doing them fillet with skin on...how do they taste are they yummy ;D I can't wait to try it.

 

[SuperDave]

They taste like candy.  I also do a 1/2 smoke when I can them.  The freezer can only hold so many Kokes.  We love canning them with just the hint of smoke flavor. 

 

[Greenenvey]

Oh man you are making my mouth water. If you have any pics feel free to post them!

 

[SuperDave]

In the brine:

1/2 smoked:

Ready for jars:

Product and Koke patty.

 

[Limey]

Very impressive!

 

[Greenenvey]

Oh yummy thanks for the pics those look awsome

 

[Master-Hack]

As I recall, Kokanee is like a land locked sockeye.  I smoked a lot of sockeye while living in Alaska.  I used the Alton Brown recipe.  Mainly kosher salt with regular and brown sugar.  I didn't brine.  Just packed and pressed them overnight.  Smoked with alder chips at about 200 with a pan of water in the smoker to no more than 145 internal temp.  You have to watch it close as they are fairly thin.  Make sure you air dry them well between the brine or rub prior to smoking or they won't get that film.  We would do about 5-10 pounds at a time and vacuum pack them in sizes appropriate for Sunday football games.  I'm jealous.  Since moving back south, I don't have a source of free sockeye's anymore.