When it comes to smoking fish, you can't go wrong with the Little Chief Smoker or Big Chief Smoker. These smokers keep the fish at a constant temperature without the worry of heat fluctuation that may cause the fish to "cook" instead of "smoke." The Smokehouse Gas Smoker will also smoke fish at lower temperatures but must be monitored more to keep temperatures low. The temperature gauge located in the door of the gas smoker, makes checking temperatures very easy. Once you have smoked a few batches of food, it's easy to regulate temperatures and find the sweet spot on the low setting. On really hot days it may be necessary to open the smoker door to cool things down every 30-45 minutes, or to simply leave the door open a crack.
WHOLE SMOKED TROUT OR KOKANEE, WET & DRY BRINE
When smoking smaller fish like trout and kokanee be sure to adjust time, accordingly. These fish will smoke up significantly faster than a thicker salmon or large steelhead. They've cured all the way through with the brine and can be taken off the smoker when still moist in the middle, or if you prefer, can be smoked until quite dry.
Small trout can be smoked whole but to optimize flavor and shorten smoke time, butterfly open before brining. Smoking whole fillets is also an option.
WET BRINE INGREDIENTS:
4-6 Whole Trout or Kokanee, scaled and cleaned, heads removed.
2 Cups Water
1 Cup White Wine
1/3 Cup Sugar
2 TBSP Non-Iodized Salt
DIRECTIONS:
In a large casserole dish or crock, mix all brine ingredients until sugar is dissolved. Add fish and cover, making sure all fish are submerged in the brine. Refrigerate at least 8 hours, stirring a few times.
DRY BRINE INGREDIENTS:
4-6 Whole Trout or Kokanee, scaled and cleaned, heads removed.
3/4 Cup Brown Sugar
1/4 Cup Non-Iodized Salt
2 TSP Black Pepper
DIRECTIONS:
In a small bowl combine sugar, salt and pepper. Place fish in casserole dish and cover with dry brine. Cover and refrigerate 12-24 hours.
SMOKING DIRECTIONS:
Place fish on racks and air dry at least 30 minutes. Make sure fish is no longer dripping brine liquid. Fill Smokehouse Gas Smoker, Big Chief or Little Chief chip pan with wood chips. Plug in Big Chief or Little Chief. If using the Smokehouse Gas Smoker, preheat to 250° to get chips burning and turn dial to low, keeping the temperature between 160°-190°. Smoke 2-4 hours or until fish reached desired consistency.
When fish is done, cover with plastic wrap or place in a sealed container. Refrigerate until ready to serve. Vacuum seal for longer refrigeration storage or for freezing.
Recipe by: Tiffany Haugen
