Fish in smoker ?

**FurFlyin** · 10-14-2018, 02:50 PM

I cook crappie on my Big Green Egg all the time. I use the plate setter to cook indirect to not cook over direct flame. I don't slow cook but the fish pick up a lot of smoke flavor. I cook at around 300. I put the fish on a big aluminum pizza pan.

**SpeckledSlab** · 10-14-2018, 05:22 PM

A good friend of mine smoked some bluegills last year and they were delicious. All he did was slit up the belly, gut, and wash them, no deheading or scaling, when they were done the skin and scales just peeled back easily.

**gabowman** · 10-14-2018, 07:21 PM

Originally Posted by gaspumper

I smoked them in a Bradley smoker. Used a dry rub 3 parts brown sugar 1 part pickling salt,In a plastic container layer fish with dry rub in between each layer, put in the frig over night and stirred a couple of times,in the morning rinsed each piece and patted dry,arrange on smoker rack let get tacky,turned smoker on till temperature reached 120 degree,then put fish in smoker 60 minutes, No Smoke at 120 degrees,
160 minutes Smoke at 120 degrees (I used 4 apple and 4 cherry bisquets alternating)
100 minutes No Smoke at 140 degrees
60 minutes No Smoke at 160 degrees
Brush with warm maple syrup
60 minutes No Smoke at 160 degrees

So you cooked those fish over 7 hours? Who woulda thunk!?!

**Jerry Bryant** · 10-14-2018, 08:40 PM

Never tried smoking crappie. Have smoked salmon and trout. Used cedar plank with foil underneath it.

**Hydrasport202** · 10-15-2018, 08:22 AM

One of the best ways to cook striper in my opinion, we always put it on foil because it falls apart easily once cooked. Usually put a small amount of lemon juice and some cracked pepper on it never dissapoints.

**SeaRay** · 10-15-2018, 06:03 PM

Originally Posted by gabowman

So you cooked those fish over 7 hours? Who woulda thunk!?!

I smoke them for 6 to 7 hours at 180° . Secret is in the brine we use. Marinate overnight, air dry until pellicle forms then onto smoker. I never touch then after I start smoking. I usually refill pan with wood chips a couple of hours in.
Pictures show prepping for brine, pellicle formed on fish and final product.
Never tasted any as good as this. Can't take credit for it my Oregon buddy developed this method. Name: 20180622_224907.jpg
Views: 176
Size: 47.2 KB