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Post by trapperw3 on Apr 28, 2012 8:44:38 GMT -5
i would like to smoke some spoonbill but don't have a good recipe need help has anyone got a good way of doing it thanks
paul
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Post by trappingfarva on Apr 28, 2012 13:37:53 GMT -5
Never had it smoked. But my dad smokes a bunch of salmon. Just brushes it with olive oil. Every once in a while.
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Post by krank on Apr 29, 2012 9:13:14 GMT -5
I have smoked alot of salmon in cold weather and didnt do anything to it other than smoke it.
My fear in smoking paddlefish in warm weather is smoking it fast with enough heat that the center didnt get spoiled. If you semi- cooked it and then smoked it then fine.
We used to grind buffalo fish and mix with lard and put the patties on the smoker and start out with high heat and back it off and let them drip and flare and my-my-my.....
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Post by trappingfarva on Apr 29, 2012 10:29:25 GMT -5
I had smoked buffalo yesterday. Makes me wanna move a few into the pasture. That stuff was good enough to make your tounge slap ya.
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Post by resoman on Apr 29, 2012 15:47:20 GMT -5
Smoking fish that is not greasy comes out dry but dont let that stop you. Brine your fish first. A good overnight Salmon brine will work good. Let your fish get hot before you add smoke or the smoke will stick to them.(makes them black) If you are using a BBQ grill put heat on one side and fish on the other. Smoking should only take 2 hrs or so.--RESOMAN--
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Post by yote on Apr 29, 2012 18:44:38 GMT -5
Back in old days I got this from fred he told me in north woods the indian didn't have teepee they use birch bark for a hut and one hut is for their meat and fish to smoke .He said that they hang all there meat and fish off the raffer inside their hut and let smoke cure them from their camp fire .He also said they never let the smoke go out thew top it alway come on the side for that reason.I don't know if they use brine before they hang it up or not .
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Post by krank on Apr 30, 2012 10:43:55 GMT -5
Depends on what you are doing. If you are just gonna eat it then throw it on the weber in a thick chunk and grill/smoke it for an hour or so.
These primitive folks would hang meat in thin pieces and smoke it to dry it out. They would smoke it for a couple days and maybe just leave it hanging. This was a cold smoke.
Huge mistake is to oversmoke on high heat as that will be like eating out of a stovepipe.
Fish spoils real easy so I would say to smoke it fast and hot and eat it.
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Post by resoman on May 1, 2012 7:57:30 GMT -5
 --RESOMAN-- Smoked trout |
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Post by trapperw3 on May 1, 2012 9:14:16 GMT -5
thanks guys
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Post by krank on May 1, 2012 10:22:51 GMT -5
Resoman: Didja leave the lures in the fish also?  |
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Post by yote on May 1, 2012 10:44:34 GMT -5
Is that a brown trout
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Post by mofotrapper on May 1, 2012 11:47:02 GMT -5
Its brown now... lol...
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Post by yote on May 1, 2012 12:11:04 GMT -5
You got me on that one very funny
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Post by petabeater on Jun 4, 2012 22:31:49 GMT -5
Dont know about spoonbills as we dont have them but i smoke lots of fish every year.Our weather stays hot and i smoke my fish slow with nothing but wood.It often stays in the smoker 8-10 hours with the outside temp often over 90 and i have yet to have a single piece go bad.Down here smoking was the way they kept fish back in the day. I
have kept smoked fish weeks in the fridge and several days inside without having them go bad.I have even seen them grow mold on the outside without spoiling after being smoked and still be eatible,although i would not recommend it.And i have never heard of them turning black from smoke if you use a good hard wood.The more oil a fish has the easier it is to smoke and dont let it get too dry
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