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 Post subject: Re: gnoibs
PostPosted: Oct 6th, '18, 01:49 
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How long do you smoke your trout at 150 ?


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 Post subject: Re: gnoibs
PostPosted: Oct 7th, '18, 09:43 
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I used this recipe as a base for tomorrows first smoke.

https://www.thespruceeats.com/how-to-sm ... on-1300787

I do not like celery, instead of brown sugar I used Maple syrup, the salt, sea salt.
As herbs Cilantro and Parsley.
Chopped the onions and garlic to a pulp, with a very small medium hot pepper/red.
Added the Salmon, fresh, my frozen Tilapia, 2, they had to get out of the freezer.
Since its fall temps at night in the lower 40s, I just put a lid on the pan and set it on the porch.
50s tomorrow no sun but clouds. When I get back from the company I will crank up the stove and well we will see.


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 Post subject: Re: gnoibs
PostPosted: Oct 7th, '18, 10:37 
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This last batch we did was very fatty maybe due to the cheap food we've been feeding them for the last few months. I had them at 150F for three hours and they still needed more heat.
Brian

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 Post subject: Re: gnoibs
PostPosted: Oct 8th, '18, 23:45 
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How do you keep the trout lit when you smoke them? I thought maybe the fat would help keep them lit.

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 Post subject: Re: gnoibs
PostPosted: Oct 9th, '18, 06:14 
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rininger85 wrote:
How do you keep the trout lit when you smoke them? I thought maybe the fat would help keep them lit.

Plumber's torch, includes a hot shave, for free.


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 Post subject: Re: gnoibs
PostPosted: Oct 9th, '18, 06:29 
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She was a smoking moma, yesterday afternoon. It was rather cool, rainy, so I got only 160F, with the help of the torch.
I have to look into that. We had 48F outside 100% air. To run the torch for 2.5 hours is no solution, good for start up, but than it becomes expensive, a cartridge costs 15$.

Never the less, the result is outstanding, scrub oak with cherry pellets. 3.5 hours.
The Tilapia turned out ok, they could have had more fat, taste is very good, the Salmon is mouth watering, just falls apart, just enough juice and the taste perfect.
Tilapia tasteful, but a bit dry. Warm water fish, not enough fat/oil.

Salmon, cold water fish, fat/oil, more juicy.


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 Post subject: Re: gnoibs
PostPosted: Nov 10th, '18, 01:25 
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The batch I did last time wasn't as fatty for some reason. Yummy nonetheless. Made cleanup easier, lol. I haven't tried salmon, I bet that was good.

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Specs: 2600 gallon (347.56cf) Masonry fish pond. 44cf GBs. 200 gal (26.7cf) ST. 15 gal (2cf) RFF. 50 gal (6.7cf) biofilter. Brook trout and Comets.


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