Reply With QuoteI like smoked fish but never tried it with crappie. As thin as the fillets are I think it would be easy to over smoke and dry them out. Good luck and let us know how they come out.
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Slabmaster II
Smoked Crappie?
Has anyone ever smoked crappie before? I got a new smoker for Christmas and have been throwing around the idea of smoking some crappie. I have a few fillets from last year in the freezer that I have been wanting to do something with and figured I might go this route.
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I like smoked fish but never tried it with crappie. As thin as the fillets are I think it would be easy to over smoke and dry them out. Good luck and let us know how they come out.
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Send ScottV a PM. He does it all the time. He had some pictures on the MS board a couple of days ago of some Crappie he had just smoked. He's up at Grizzly's today.
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I've smoked them and they are really tasty, but it is easy to dry out the thin end of the fillet. I've found that a better way to get that smoky flavor is to grill them on a cedar plank. I soak a 1/4" thick cedar plank in water for at least an hour, then lay crappie fillets on it as tightly as I can, sprinkly some seasoning on (whatever I'm in the mood for, cajun is good) and put the plank on the grill. The grill is hotter than the smoker (probably around 500 degrees) and so the crappie cooks more quickly and is less prone to drying out... but the cedar plank will char and smolder around the edges and really add a great smoky flavor to the crappie. Give it a shot, my wife and I really like them that way and it's much quicker than running the smoker. I use the smoker for larger fish, mostly for steelhead trout.
Minnow
leave em whole
Ive smoked em before, just leave them whole, skin on, and brine them overnight, and cold smoke em. they are delicious...on a cracker with a little raw onion, maybe some cheese, and a cold beer.
Can you give us the recipe? Like what you use for the brine and the temp/time you cold smoke them for? Also, what are you using to cold smoke? Thanks!Originally Posted by perchnut
Slabmaster II
I've smoked em a couple times, but they are hard to roll...lol
Minnow
ok,,sorry. So I mix up water with molases, brown sugar, and enough kosher salt to float a raw egg. (in the shell of course.) I'll soak em over night. (and i just gut and wash the fish before hand, even leave heads on for presentation). then the next day, I'll hang them in the smoker, using hooks made from coat hangers. My smoker is an old 50 gal hot water heater. I use a propane burner in the bottom, with a cast iron pan for the apple chips. I usually smoke very low, 200-225 for the first couple/few hours, then slowly raise the heat to 250. usually takes 10-12 hours. mmmmm
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scale head gut and fin the crappie. make brine of salt brown sugar and water and soak fish 12-24hrs. remove and rinse fish off. place fish on a drying rack to develope a dry skin(pilicle sp?). when dry place in smoker and smoke with heavy apple smoke under 200* for 4-6hrs.
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