I want to smoke one of the steelhead I caught the other day. I've smoked trout once but that was along time ago. Anyone have any Recipes for me to try.
Thanks
Tyler

I use a dark brown sugar and pickling salt dry brine. just cut your fillets up in strips, then sprinkle your desired salt prefrance. I dont use to much salt on mine, just about ateaspoon on each steak. Then I pat on a hole lot of brown sugar on top of the salted fish. after you do all the fish put it in a plastic container over night, to let it cure. then just put them on your smoking racks "dont pat dry them" and stick them in your smoker for about 8-10 hours. 4 pans of chips. JB

Same recipe for me, but only 2 pans of chips. i smoke mine for a longer duration. I like my fish to be a bit firmer.

I like to let them glaze over (or dry a little)after removing them from the brine.

FJ...out.

Same brine pretty much.
1/4 cup of kosher salt to one pound dark brown sugar.Mix well,then sprinkle over fish about 1/4
inck thick.Let brine for twenty four to forty eight hour.you can keep layering fish with brine
until container is full.Rinse in luke warm water real quickly,then smoke to desired texture.Good luck,
STRIKE ZONE
P.S. Try useing cherry wood chips!!!!!!!!

Anyone on here use an Old Smokey, or some other brand of waterless smoker? It's airtight and seems to smoke much faster than the Chiefs or Brinkmans. Just got one for my B-day and was wondering about other's experiences...

Aw, just stick its beak in your mouth and light its tail... :p