OK... 95% of you probably thought otherwise, but we just came back from vacation in Alaska with salmon & halibut.... I was in CT a couple days ago and bought a Masterbuilt electric smoker.... (don't bother with remarks about the smoker... I wasn't going to spend $400-600 on a smoker...)

Anyways.... do you guys have any suggestions on how to smoke salmon (cold smoke/lox style) or smoking halibut?

Raoul.... unfortunatley smoked goat is not an option at the moment.... I'll let you know after a hunting trip to Jersey City.....

 

an elctric smoker ???? How does that work ???

When I smoke Fish, I go low and slow, with a light flavored wood, something like Apple, Cherry, ALDER etc. (alder being one of the better, more "traditional" woods)

I don't cold smoke though. Thats gives you that taste of the store bought stuff, and is nice, but I prefer a hot smoke. Also, cold smoke generally takes a few days, vs. a few hours, so that also helps my decision.

Also, I use a "plank" to put the fillet on. I use Cedar and have used Alder
http://www.northwoodssmokeofmn.com/p...FQsQagodMV_6YQ

Adds some extra flavor, makes it nice. Make sure to oil up the plank before hand.

here is a good recipe:
http://allrecipes.com/Recipe/Alder-P...on/Detail.aspx

 

This is the one I bought.... Powder version @ $199

http://www.cabelas.com/cabelas/en/te...t=search_redir

Basically an electric coil that heats up the wood.....

Thanks for the links... I've never smoked anything before (ok.... I didn't inhale.... thanks Al Gore..) but this stuff seems to be so much more an art than science..... everyone (and their brother) has a different recipe and method to make the "perfect" smoked fish/ribs/brisket/whatever.....

anyways... thanks for the suggestions!!

 

hmm... never seen an electric smoker. interesting stuff, but one helluva deal, so why not huh ?

Ya, my old man is all about smokin (don't care who ya are, that sounds funny ! ), and past on that tradition to me. You nailed it, its definately an art, but once you got it, you GOT IT. Best meats and REAL BBQ.... no other way to go. I just wish I could do it more often, keep it pretty much just the weekends.

Watch, you'll get into it, just like I did, You'll start wanting a better smoker, with more add-ons. The start making all your own rub and sauces, and before ya know it, you'll be entering into competitions ! They are a blast, and you get to eat more food then you can imagine ! Not to mention all the brews. Good times. Let us know how it turned out !


** that might be a pretty cool smoker for a cold smoke salmon. Doing it that way preserves the fish, and makes it more like a snack/hand food. Just another thought.

 

If you have ever watched the show Good Eats, they had a show specifically for smoking salmon. What dd they use, hardwood sawdust (clean) from a wood working shop, an electric hot plate, an old cast iron fry pan, an oven rack, and a cardboard box.

Here is a link to it.

http://www.foodnetwork.com/food/show..._19322,00.html

 

Go to this link:

http://forums.outdoorsdirectory.com/...splay.php?f=63

And do a lot of time reading.... some good stuff in there.

 

Funny, I just bought a gas smoker yesterday. Going to put it together tonight, might even go buy some ribs and get to work. I'm a total newb at smoking also, but I'm mighty excited about learning.

Here's what I bought...
http://www.lowes.com/lowes/lkn?actio...il=&lpage=none