How To Smoke Fish On A Pit Boss Pellet Smoker

what's in the box fish fish is in the box we are gonna be smoking some steelhead it's been brining in here overnight i did it wet you can also do it dry really depends on the quantities you're doing what kind of storage container and space you have in the fridge how you do it i don't even find the quantities of ingredients matters that much this happens to be a gallon of water half a cup of salt i use pink himalayan and about a quarter cup of ground pepper and almost a cup of sugar that's about it what i've got in here are quarters you can cut them up smaller you can do a whole fillet whatever you want to do you can also do whole fish and butterfly it you can do a skin on skin off also works really well with salmon but what we're going to do right now is rinse all of these off so all the salt is removed dry them off really well with paper towels and then i'm sticking them back in the fridge for at least another hour to dry out i knew i forgot something also had a half a cup of soy sauce in there all right so we've got these dried off i'm just gonna put them on racks in the fridge hour or two at the most and they'll be dried enough to go on the smoker all right let's fire up the smoker get it up to temp now if you need to go ahead and coat your grates with a little bit of vegetable oil just so the fish won't be sticking to anything mine are sufficiently seasoned and they're ceramic coated so they're no problem there we're going to be doing this as low as possible i'm going to kick it down to about 180 i'm going to use the p settings which is a timer and that controls how much the auger feeds for how long and then how long the pause is between so you can absolutely dial it in with about a 10 degree fluctuation all the way through your smoke i'm also going to be using a smoke tube it's good for at least four hours of extra smoke i want as much smoke flavor on these as possible it's only gonna take maybe two two and a half hours to get them done but that's it let's go ahead and fire it up have the smoke tube started the only negative thing i don't like about the smoke tube is you need a huge lighter luckily i've got one a creme brulee toaster and it takes a good five minutes of fire to really catch the pellets because they don't want to burn on their own this is just about ready to kick off if you're new to pellet smokers don't make the mistake of lighting it with the lid down because if there's enough thick smoke in there and the flame ignites it can blow the thing apart literally so just make sure it's open you'll hear the flame ignite it'll sound like a little jet engine taken off right now all you hear is the blower fan nothing's ignited yet the pellets are just smoldering kind of like this just a lot more of them there we go look at that now the fire is burning it more than smoldering it it's gonna clear it off put the lid down [Music] let's see what mode i'm in i'm in p4 which is the lower middle temps should equalize about 180 give it about 15 minutes let it come up to temp warm everything up see where it settles and then we'll adjust it if we have to might be high might be low we've got some variants 15 minutes later and it's stabilized 185 to 190 that's good go let's bring out the fish now the only thing important for the next couple hours is don't touch the fish because you just want it to sit there place them so you've got good space around each piece so the smoke can penetrate how you do it from here on out is really dependent on what you're gonna do with the fish now my goal with this batch is to chill it and eat it cold as basically snacks so i'm going for pure smoked fish flavor no extra seasoning on here you should never need to put extra salt on the brine will take care of all that but if you're for example going to be doing this as an entree or just eating them hot with any kind of dish you might want to put some butter on there you want to might put some lemon slices on there maybe some dill something extra totally fine too but that's all up to you there we go i pulled it off when they reach 150 so this batch was on the left-hand side those got done first peels right off look at all that oily goodness and just full of smoke and flavor that's it guys see you next time

Channel: CO Guy Stuff

Views: 65,401

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Id: E7BQFK_GYao

Length: 5min 3sec (303 seconds)

Published: Sun Nov 01 2020