smoked rock fish?

Ok, I need to taste the smoked tuna belly.  Who's gonna hook me up?  Mooch, you can stand behind me in line.

Stuart

Like I said, I got a couple of older packages sitting around begging to be smoked.  I'll see when I might be able to hook you all up.

-Allen

Thank you for the "smoked Rockfish" idea.  Halibut was clearly not happening again today so I happily brought home the rockfish.  I loaded the smoker up before heading out for the afternoon.  Wow.  I would have never guessed that it would be so moist........

Practicing catch and eating can be good..........

Pat

In collage my roommate showed me a recipe for smoked Shad that involved pressure cooking the shad(dissolves the bones) then forming cakes (Ala crab cakes) w/ bread crumbs. lightly smoke and enjoy. YUM

My second rockfish smoking event.  Vermillion is beautiful even when smoked!

Pat, that looks so tasty!!!  

....hmmm....all you need now is a bowl of garlic fried rice...yummy.

THANKS FOR TEASING US PAT  

Some things(eating good food and teasing good friends) just give so much pleasure..........garlic fried rice?????

..........garlic fried rice?????

ooohhh yeeahhhh  

I'm sure Chuck can provide us with  step by step instructions on how to prepare the famous Filipino Garlic Fried rice  

One of my favorite party snacks to make is a cheese ball with smoked fish. I marinate   rock cod fillets in teryiaki sauce then smoke them in a little chief smoker, then I break up the fillets and mix them with cream cheese to make a cheese ball. these disapear very quickly I will also make one from salmon as well.
                                                       Morgan

..........garlic fried rice?????

ooohhh yeeahhhh 

I'm sure Chuck can provide us with  step by step instructions on how to prepare the famous Filipino Garlic Fried rice 

Ingredients:
2 cups of day old cooked white or brown rice,
1 tablespoon of finely minced garlic,
olive oil,
sea salt.

Combine in a non-stick skillet, cooked at med-high heat, stir contstantly until rice and garlic begin to brown.  Plate it up and enjoy!

GD!! That sounds really yummy right now.

If you have very little room to store stuff, you might be interested in making a cardboard box smoker. Saw this on Food Network's Good Eats program, Alton Brown's, I couldn't find the smoker details on his website, but the recipe's there.   Get a hot plate - Toastmaster Basic Burner Buffet Range is 8-15 bucks.  Make sure it has heat adjustment.   Get a small cast-iron skillet (or a cast-iron barbeque chip box with lid) a small metal  pie plate with holes poked in it for lid for skillet.  Get a heavy-duty short extension cord. Get a clean new cardboard box at storage units.  Mine is 24x24x18, I think, anyway, my oven racks fit in it, held up by clean new pine 1x2's (clean dowels would work too)shoved thru holes in the box at least halfway up.  Get a electronic thermometer with alarm and probe - some have remote units - about 25 bucks. These are great for BBQing and oven roasting too. If you don't have a BBQ thermometer -the kind that stick into the Webber top, get an instant read pocket thermometer, or a second electronic alarm one, cause you're going to stick one probe into the fish, and one probe into the box from the outside near the fish so you can read both the inside air temp and the meat temp., and adjust the hot plate up and down.
  Leave the flaps on the box on both ends, put on concrete/dirt away from valuable combustable things so flaps are folded under on bottom and open on top.  Put cookie sheets inside on top of the bottom flaps to catch drips and for fire safety (did I mention it's a good idea to have a kitchen fire extinguisher? -it is if you cook like I do!), cut a flap big enuf to get the fry pan and lid out at the bottom, the hinge part on top, put the hotplate and fry pan in, add soaked apple/alder shavings sawdust, or hardwood, no plywood sawdust, put lid on, turn h plate up to high, grease the racks,put racks on the wood rack holders, add brined/rubbed/rinsed/air dried fish, put probe in thickest part on one piece, close flaps.   Goal is to get air in box between 140 and 160 degrees, and gradually get fish up to 150 degrees.  You can get box temp higher, and fish could be 140 and still be safe to eat.  Adjust hot plate up and down as you watch the box air temp.  Replace chips 2-3 times to taste, it's just flavor anyway.  Remove fish, cool, package. In frig, it's good for a week, in freezer, maybe a month or two, or maybe longer.  Depending on the kind of box you have, you might need to cut a small air hole or two at top, go easy on it tho.Also might need to open bottom flap a little to let air in.
  The meat probe leads outside to the readout, of course. It will take 4-8 hrs to get fish to 150 with air temp 150.
   Box folds up, racks go back in oven, the rest of it stores easily.  The smoked box smell covers up the smell of your stinky wetsuits and yak in the garage.   

I've got to go fishing more, now I'm starting to reply to my own posts. 
Jeff Smith/ Frugal Gourmet had a Garbage Can Smoker in his 1984 book.  He used a metal garbage can and arranged racks about the same way, and used a hot plate. He did put a disc of aluminum between the hot plate and the meat, that hung on an angle and I guess allowed juices to flow away from the hot plate, but it fit loosely enuf so the smoke got up around it.  if you'r seriously interested, I'll try to figure out my scanner and send it, but it seems it would be cheaper to buy a Little Chief or Chef smoker.

Cardboard box smoker diagram attached.

Garbage can smoker diagram attached