Smoking fish --first time newbs..

I will learn as you guys go...I have done smoking 2x myself. First = dog jerky, second was pretty good. A good bud of mine has a nice smoker, so for now, the stuff goes to him and he gets a piece of the pie.

Other ideas to smoke:  Any birds (Duck, Geese, etc), Turkey, Chicken, Hamburgers, heck....even shark (not the landlord LOL).

Here is my holiday smoked salmon. You will sure enjoy your smoker! Happy holiday!

beautiful  job......thanks for all the positive advice and pics-and for not making fun of my "jerky"

I got home from work and opened the smoker to see the mess from last nights trial run ---wow
laughing at ourselves....we/ /she ,sure made a mess...have to say it was pretty easy clean up and we are good as new......
I had let her do the first attempt but to be fair I had used too much stuff on the marinate on the Rock Fish...I would have towel dried the fillets first but she just let them sit on a tray then put them in dripping...what I'm trying to say was our smoker today-looked like an old stove top burner catch pan thingy, after a lot of messy meals had been cooked--and we only did one trail...drier marinate prep and lower heat??....we are learning 

I thought.....

well there it is..I was wondering how long it would take..that long!

Sweet, I love smoking fish, I use a little chief as well.

There a little hard to light but good though

Here is how I did it last time, no fancy equipment just time and smoke at low heat

Low and slow

Low and slow

Here is how I did it last time, no fancy equipment just time and smoke at low heat

What kind of fish is that? Trout?

Yep, brook trout. Smokes up nice, oily fish is best for smoking.

Just got 2 new smokers this week; one vertical & one horizontal.  When you get it figured out Craig, you can come teach me! 

I've been smoking Lings for a few years now and have some great results. Like my wife says , it's hard to get them lit...
anyway here's how I do it.
I got an older Char-Broil electric smoker, the cylindrical type. I think they all will do they job, you just have to ride the learning curve . But I have a simple recipe.
Just take a 50/50 brown sugar- Kosher salt  mix with water, I'm not sure what the kosher salt does but I guess it's important,  and add a splash of liquid smoke and put in a pan so the solution covers the fish. Let sit in fridge for 12-24 hrs.  When you take it out and put it on the grates then I take a pepper grinder and grind fresh pepper over the fish to kick it up a notch.As for the smoke, I use some kind of fruit wood. Lately I've been using wood from my plum tree. Wood must be soaking in water as well, so it smokes and not burn. Then on medium heat for 3hrs or so. Usually add more wood every 30-40 min to keep the smoke rollin.  It should be golden brown on the outside  and  white and moist in the middle. One important thing is I have  a pan in the bottom and keep water in it. I think this is the trick to keep it moist. I feel fresh fish is the best, I've used frozen as well and it was a bit drier.
 Take  crackers with cream cheese and put a small hunk on the cheese and WOW!!! Killer !!!!!!!!
I found rock fish are thinner than Ling so they get drier (or just take  em off earlier), so I stick with the Lings.
I don't have any pics but  think this will get you away from the jerky and get some awesome  smoked Ling!
Good luck!

[quote . But I have a simple recipe.
Just take a 50/50 brown sugar- Kosher salt  mix with water, I'm not sure what the kosher salt does but I guess it's important


Try using apple juice instead of water.
also butterfly cut the fish from the top to increases the smoke penetrating the fish