Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Smoking Fish in PBC

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Smoking Fish in PBC

    Anyone tried hanging a salmon or something similar? Trout? Herring? Mackerel? I've absolutely no experience in this, never tried anything similar, don't even know if you can hot smoke a fish. But I though fellow pitters might have a clue.

    #2
    I've done fish, but I only cook on Chinese Tallow Tree planks. kidding......

    I prefer most my fish fried, but 2-zoning some Talapia with a little cherry wood smoke really hits the spot. Never worried about the Pit Barrel for that with such a short cook.

    Comment


      #3
      I wouldn't hang fish.

      Comment


        #4
        I won't smoke fish in my PBC because Meathead warns that the fish oils can be deposited on the smoker's walls and can affect the flavor of future smokes. I smoke salmon in my gas grill because it's easier to clean the walls if/when necessary.

        Kathryn

        Comment


          #5
          I smoke bluefish in my PBC. I use those disposable aluminum grill toppers folded in half with the fish inside, then hang from the hooks. I've also just placed them on the grate inside the grill topper.


          Click image for larger version

Name:	IMG_0817.JPG
Views:	1248
Size:	226.4 KB
ID:	78222 Click image for larger version

Name:	IMG_0818.JPG
Views:	1303
Size:	295.5 KB
ID:	78223

          I've not noticed any ill effects on subsequent cooks.

          Comment


            #6
            I did hang a red snapper once, it ended up in the coals (posted a picture here, probably in the fail thread). Use a basket.

            Comment


            • Jerod Broussard
              Jerod Broussard commented
              Editing a comment
              With your exotic spice room, I'm sure it was still quite good....

            • Ernest
              Ernest commented
              Editing a comment
              Oh we devoured it. I called it caveman char-grilled red snapper.

            #7
            I saw on a PBS cooking show where they used chicken wire fencing to make a basket. The salmon was sandwiched between two layers of thin chicken wire fencing that was fastened together with wire ties and hung by the wire. It worked but I don’t know if that was the magic of TV since I’ve never had a chance to try. I want to. I’ve got to get a PBC first...

            Comment

            Announcement

            Collapse
            No announcement yet.
            Working...
            X
            false
            0
            Guest
            500
            ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
            false
            false
            {"count":0,"link":"/forum/announcements/","debug":""}
            Yes
            Rubs Promo

            Spotlight

            These are not ads or paid placements. These are some of our favorite tools and toys.

            These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

            Use Our Links To Help Keep Us Alive

            A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


            The Pit Barrel Cooker May Be Too Easy


            The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

            Click here to read our detailed review and the raves from people who own them


            Is This Superb Charcoal Grill A Kamado Killer?


            The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it’s easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

            Click here to read our detailed review of the PK 360

            Click here to order directly and get an exclusive AmazingRibs.com deal



            Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

            Click here to see our list of Gold Medal Gifts


            The Cool Kettle With The Hinged Hood We Always Wanted


            Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

            Click here for more about what makes this grill special

             

            Comprehensive Temperature Magnet With 80+ Important Temps

            Amazingribs.com temperature magnet
            Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

            Click here to order.


            GrillGrates Take Gas Grills To The InfraredZone


            GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

            Click here for more about what makes these grates so special


            The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

            kamado grill
            Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

            Click here for our article on this exciting cooker