Randyman, you need to brine the halibut in a water based brine mixed with an acidic juice of your choosing. I use sprite and add real lemons to it for the acid. White fish needs to absorb water before smoking to give it moisture. The acid will help hold the moisture in while smoking. Smoke to a medium rare temp and it will turn out. Pineapples work well also and oranges are ok. depends on what flavor you like. Brine it for at least 8 hours so fish will absorb water. Water absorbtion is the trick for white fish. Good luck
Low temp smoke ?
Making summer sausage for the first time and having a blast, just retired !
Question: my casings are stuffed and ready for the smoker. Most info I’ve read/watched says to start out low and slow 125deg and eventually up to 175deg. My question is how do you get your wood chips to smoke at that low of heat ?
Thanks - Uncle Dave
UDave Dave, you don’t want smoke for the first hour or two. Once you bump your temp upto 140-155 the chips will start smoking.
Thanks for the great info guys - I started at 12:30 and can’t seem to get it below 135deg but I’m guessing that’s ok. I’m using a Smoke Hollow gas smoker for the first time. Everything seems to be going great so far. I plan on cranking it up to 160deg at about 2:30.
Thanks again for the replies !
denny66 last edited by
I don’t own a fancy smoker just a cheaper electric model. Where is the best spot in the smoker to place an a maze-n-tube smoker for best results.
glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner last edited by
denny66 The smoke tube needs airflow but not too much. The trick is to keep it from flaming up. I put it in the air intake of my egg but I have to adjust the flow.
I also have a gas smoker. I Just lay the pellet tube on the lowest rack, usually to one side. Never had a flare up until going over the 200 deg. mark.
Congrats on the retirement. Send some pics when your done.
Yes Sir ! when I hit about 150deg it started smoking. It took a total of about 5.5 hrs when internal hit 160deg then gave it an ice bath. Tried it today and I was very impressed with the flavor. It took a 12 pack of heffe weiss with my buddies to wipe out a half stick! Now on to snack sticks - thanks for the help !