View Full Version : Smokers, back to basics, Koke Porn.

06-21-2009, 10:44 AM
* *I started out smoking fish using charcoal briquettes as my heat source, in my Weber Kettle. *My next smoker was a garage sale Brinkman, electric, that I picked up for 10 dollars. *It didn't hold a lot of fish, but the end product was good. *it didn't require much hands on with the electric element, but, once I removed the fish and forgot to unplug the smoker. *I didn't find it until I went to use the smoker 4-5 days later. *My initial horror was small, compared to the shock I got when the electric bill arrived.

* *A couple months ago, I boought a Chat Broil 600, a propane unit. *I used it several times, and never was happy with it. *I could not get the ehat low enough, I had to keep the water pan full to cool it down, but the resulting moisture just didn't let me turn out fish the way we liked it.
* *So, here is what I have done. *Back to briqueetes, nice even heat, not too hot. *the flavor is better, I think, and so is the end result. *This is a batch I put in about 45 minutes ago.

On the rack, and ready to go



Apple and a chuck of Hickory


More pics to follow

06-21-2009, 11:09 AM
Yum, looks like good eats!

06-21-2009, 11:17 AM
MMMMMM.....I think I can smell it! Lookin' good there Steve. I'll P.M. you my address so you can send me some :D ;D

06-21-2009, 01:07 PM
Three hours later, here we go. *I got chunks to can, on the right. *I separated some fillets to eat now, we have some family over for Fathers Day BBQ. *I break off the upper section of the fillet to eat, and the bottom section, with the bones and belly section get canned as well.


* Nobody like eating fish in my family, until I started smoking them. ;D

06-21-2009, 02:55 PM
Brine'em, Swine'em, and Dine'em that is some sweet lookin' BBQ. Who is gonna can leftovers, bagel and cream cheese in the morning is what I do with them......Jetspray

06-21-2009, 03:01 PM
If you like the meat a little dry try this in the gas smoker. Remove the pan, and the lid to the smoke box. Put only a small amount of wood in the box and get the temp regulated. Later add some soaked wood in a small amount about each 15 minutes (less time may be needed depending on the meat). This way the moisture will go away..........Jetspray

06-21-2009, 04:45 PM
The problem I had, was not being able to get it low enough. That picture was of the first load, I have another batch that size too. I used 1/2 pint jars the first time around; I'm only going to do a few of those, (daddy needs some fishing snacks ;D), and the rest are going in pints.

I have to give credit to Super Dave, somewhere he posted about cutting the Kokes in chunks, I never thought of that. It gives you 2 ends to get smoke into the meat. Plus, I think a lot of the flavor goes into the skin, I'm going to include some pieces with the skin on, to see if the flavor infused into them transfer into the canned Kokes. Ahhh. this research is sooo exhausting. ;)

06-21-2009, 07:03 PM
Steveo, I'm thinking that the next time we get together and Fish,
that somewhere on the Boat will be a large helping of your.......

* * * * * * * * * * * * * * SMOKED KOKANEE....... ::)

Stones [smiley=rollingstones.gif]Fan

06-22-2009, 03:40 AM
I use vaccum containers to infuse the flavors and seasoning prior to smoking. The gas unit that I have goes real low, but the smoke woods tend to drive up the heat, that is why I go to the method above to keep it low. I also have a portable temp unit that I can watch while doing other things in the house.....jetspray

06-22-2009, 08:52 AM
That's some Killer looking Kokanee, Really NICE !!!
Bilge Rat 8-)