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Smoking Fish in PBC

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    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.

    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.


      I wouldn't hang fish.


        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.



          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.

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


            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.


            • 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.

            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...



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