I'm new to the PBJ and have spent the last two weeks learning it. My last couple of cooks on the PBJ have been great. Now, I'd like to try smoking a fish. In the past I've used my Smokin-It electric smoker for fish, and it's always been delicious. I'd now like to try it in the PBJ, and I'm looking for some suggestions.
Has anyone tried to hang a whole fish, like they do in the UP of Mich with whitefish and chubs? I'll probably go with Kingfish, but I'd really like to hear what others have done and whether they've hung them or used the grill rack.
I haven't ever tried hanging a fish. I would worry about it getting flaky and falling apart. I would use a grill basket if you want to hang it or just set it on the grate. 🎣ðŸŸ🔥🔥🔥ðŸ¿â¤ï¸
Cookers:
Oklahoma Joe Offset (older thick steel version!)
Camp Chef Woodwind
OK Joe Bronco
Weber Genesis
Ooni Karu
Weber Kettle
My goal is to eventually have at least one of every style of cooker….. I have work to do. Lol!
Thermometers:
ThermoWorks Thermapen MK4
ThermoWorks Thermapen ONE
ThermoWorks Thermopop
ThermoWorks RFX
ThermoWorks IRK-2 Infrared
Maverick XR-50
TempSpike Plus
Other Gear:
Megaforce 3000 Meat Grinder
Weston 7-pound sausage stuffer
Jerky Gun for making poppers. (Game changer!)
Amaz-N-Tube
Original SnS with drip n griddle
Weber Chimney
Fuels Used:
Splits/Chunks, whatever I can get. Usually B&B competition. Favorites are Cherry, Apple, Post Oak, and Hickory.
Pellets, Lumberjack.
Charcoal, whatever is on sale. Currently have a bunch of KBB. Will eventually try B&B. Use whatever lump is on sale in my Ooni.
Propane, Blue Rhino.
Rubs:
Usually make my own riff’s on Memphis Dust and BBBR. Also use Meathead’s commercial rubs and occasionally try something new. I like a couple from Tuffy Stone and Kinder’s. After several surgeries, I’m very sensitive to “spicy” stuff, so I need to be careful about heat levels.
I don’t have a PBC or PBJ, but I do have a Bronco and I smoke fish in it all the time. I’ve never hung, I always use the grate but it’s certainly and interesting thought. I guess I’ve never tried it because I typically smoke fillets or make Schmancy Salmon. Which I did tonight actually……
I just did a whole side of Kingfish in the Pitbarrel Jr. (PBJ). I used a DigiQ to hold the temp at 210° and cooked the fish to 140°. The fish was moist and tender and made a sensational Kingfish salad.
For this cook, I only filled the PBJ with half of the normal charcoal and used barely-lit charcoals to put on top. I also added some alder chips for more smoke flavor. The DigiQ took it from there and in about 15 minutes the temp was at 210° and held steady for the next hour while the fish smoked. Also, I decided to use the rack and not hang the fish.
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
Don't try hanging them. Just use that grate. It will turn out fantastic. I smoke salmon in my PBC all the time on the grate. Per the free side, put a sheet of paper down and lay your fish skin-side down on the paper. The skin will stick to the paper and you will have a clean, delicious filet.
Thanks for the suggestion. I did a Kingfish the other day and it came out great using Alder as the wook. I used a DigiQ to keep the temperature low (225°). The end product was delicious. I will certainly be trying salmon soon!
Comment