Smoking fish --first time newbs..

we just did the second try--letting it cool off,i think we nailed it pics later...thanks for all the advice and tips

these are pics of the fish going in for second try...not as wet this time and when it was done it looked a lot like this ..pics tomorrow

Lookin good!

Nice! I usually avoid water pan when smoke fish. And I found they taste better after cool in refrigerator for a night.

came out AWESOME...low heat shorter time...room to improve still but, soft and chewy and smoky..like smoked salmon but not as oily...excellent...cant wait smoke thing x-mas lure ling....bam!!!

Looks good

Soon that smoker will be black inside too!

Man this smoker is so easy to use.
This time we soaked the fish olvernight in soy sauce,brown sugar,molasses,and spices
I  sprayed them with a quick shot of canola oil spray can before closing the door on the smoker
I am wondering next time about using a throw away brush and some final syrupy thick coatings of spices and a pepper shake or two over that...but for now ,I'm done for a while-we did about 20 packs...

We finally bought the Costco food saver last week--(should have bought this for fishing season sooner ,awesome) --and this makes the smoked Rock Fish and Ling pretty usable as I did portions in vacuum bags

shitty phone pics  but the end result is bad ass soft smoked fish...

Looks tasty.  Will have to try fish other than salmon and tuna. 

How long in smoker, and what temp? Looks great.

Ur looking like a professional!
Next summer , you'll be one.
Great Job!



The crackers and cream cheese / ling  look tasty!

lowest temp and checked it every 20-30 minutes- then I turned it on high for a minute after letting heat out each time I checked it,until I saw smoke again, then back down to low for 20 minutes--turned it off and let it finish in its own heat
the fish looked like it had a glazed finish with a dry to touch look...maybe an hour total

I forgot to spray the racks with cooking oil /pam/canola spray oil..the first batch and had to flip the grills over on my counter and lift and push the fillets off careful.....also on my second batch the light oil spray on the fillets before smoking worked well I think

I have a Smoke Hollow propane smoker. Very similar to your Masterbuilt smoker. Love it! It's good to get a smoker that is wide enough for a whole rack of ribs. Six hours low and slow and OMG are they good.
Due to the low oil content of cod only 45 min - one hour. Basted with butter and some Dill. If you catch some Lassen Trout put it in for only half an hour - take it out and finish on the stove with butter, wine and capers. Soooo... good!!

I line the bottom of the smoke with aluminum foil (turn up the edges) and every 2-3 time replace it.  This makes cleanup easier.

Jelous of these nice smokers since I have a Lil' Chief.  But I've done some great fish in that tiny smoker!  Didn't try meats because of the temps, and our outside temp is pretty low too.  But one thing that someone told me to try is smoking cheese and nuts.  Haven't yet, but should work well in a small smoker.  Trout candy is my favorite!  Halibut does really well cut into strips and smoked.  And I never in my life liked smoked salmon on cream cheese bagels, until I caught a salmon and smoked it myself, and that is the bomb! 

Damn, that looks so good!

my input for smoked salmon or fish is to paint it with maple syrup half way through smoking it.