Yeah, I'm around 115F for most of the smoke.
Duration is usually around 14 hours +/-.
I don't think it would hurt to crank up the heat for the last hour, although I don't typically do it.

I did have a batch that was a little soft...would have benefited from the heat crank up.

I lol'd when I saw that you posted something about food safety...

Perpetually eating "on the edge" does a body good.

+1

Fish on...

Todd

I'll take your word for it.

That 14 day old clam performance was one for the record books.

Anyone for a bowl of tortilla chips and month-old "kim chee" salsa?

Overnight wet brine in the fridge, quick rinse in the morning, pat dry w/paper towels, 2 hr air dry in the fridge and then a 4-7 hr hot smoke usually gets me close to this………..

Pickle it!

This. I should put up the recipe,it's unbelievable.

So I have learned to keep it simple when it comes to fish. Sugar salt and water,brined overnight. I rinse and let it dry for at leats 8 hours and smoke in apple chips,and not much,I like a little less smoke . Maybe 2 pans.

I'll personally vouch for this dude's smoked summer runs... DEE LISH!

that looks good

I've been using half as much salt and a 2 day dry brine to achieve the proper amount of emulsification for the last several years with excellent results..give it a shot on your recipe.. my recipe is on recipe forum.

The Pickle Recipe is too easy. Piper shared some with me a couple summers ago and I have been hooked.

In Quart jars, fill with loosely packed bite size chunks of Coho. Add 5/8 cup salt. Fill with white vinegar. Wait 5+ days.

Rinse . Repack in large mouth pints alternating with slices of onion. (I threw in some jalapenos in recent batch) .

Heat to boiling 2 cups vinegar (I am using cider) 1 cup sugar and 1 tbsp pickling spice (I use more). Throw in some ice to cool. Fill jars. Seal tight. Wait another week. Enjoy.

All my fish are skinless and boneless before going into the brine. It works great. I'll still brine for 2 days. Keep the temperature low at the start too avoid the curd.

Even an old dog can learn new tricks. Maybe.

After reading through this and some of the things referenced, I think I have learned a few things. I have always thought the "ugly white curd" was fat coming out of the fish. Although it has never bothered me, nor anyone to whom I have gifted much fish, I think I will try drying my fish a while.

I have taken the fish out of the brine. (in since this time yesterday)
It's in the fridge til around this time tomorrow, onto the racks and into the garage until Monday AM. Then into my too hot smoker for too long .

Pictures Monday. (but only if it's not butt ugly sawdust smoked looking )

That's some of the prettiest smoked fish I have seen in a while.
Nice job....I know it tastes awesome.
chuck

The white stuff is protein and can still come out after air drying if the smoker gets too hot.

Whats the white stuff in Seagull [Bleeeeep!]? Ha!

I'd pay for that