Dusting off the ole' smoker! - Kayak Fishing Adventures on Big Water’s Edge

Mongo Johnson · 01-25-2014, 10:54 AM

GREAT info. Thanks.

Anyone use a Bradley Smoker out there? I've not done fish yet but have had great luck with mine. Easy to exactly control the heat and such.

Any tips on doing fish? Smoker temp? Do you put a big bowl of water in the smoker to keep some moisture in the mix?

How long is the smoked stuff good for, how long's it keep?

StinkyMatt · 01-25-2014, 05:40 PM

I have to start experimenting a little more.

Why not lingcod?

What type of smoker do you use Neil?

JarrodMc · 01-26-2014, 08:40 PM

I smoke mine in a Brinkmann smoker with Oak coals and cherry or hickory chips at 200 degrees for around 2 hours depending on size of fillets. I don't use a pan of water because the brine locks in a lot of the moisture and if you let the meat develop that pellicle Neil is talking about when you let it sit, you won't lose much moisture.

I did some yellowfin I got from a buddy this weekend and it was perfect.

TravisLovesYaks · 01-26-2014, 11:13 PM

Yummy! That looks so good.

Baja_Traveler · 01-27-2014, 06:04 AM

Smoked Fish....... My favorite subject.......Mmmmmmmm

StinkyMatt · 01-27-2014, 06:24 AM

Baja Traveler.......you should be arrested!

That photo is going to cause civil unrest.....

Sweet eats.

01-25-2014, 10:54 AM	#1
Mongo Johnson Senior Member Join Date: Jul 2012 Location: Long Beach Posts: 192	GREAT info. Thanks. Anyone use a Bradley Smoker out there? I've not done fish yet but have had great luck with mine. Easy to exactly control the heat and such. Any tips on doing fish? Smoker temp? Do you put a big bowl of water in the smoker to keep some moisture in the mix? How long is the smoked stuff good for, how long's it keep? __________________ A day on the water . . . priceless.

01-26-2014, 08:40 PM	#3
JarrodMc Senior Member Join Date: Nov 2012 Location: Vista Posts: 411	I smoke mine in a Brinkmann smoker with Oak coals and cherry or hickory chips at 200 degrees for around 2 hours depending on size of fillets. I don't use a pan of water because the brine locks in a lot of the moisture and if you let the meat develop that pellicle Neil is talking about when you let it sit, you won't lose much moisture. I did some yellowfin I got from a buddy this weekend and it was perfect. __________________

01-26-2014, 11:13 PM	#4
TravisLovesYaks Big Pappa Join Date: Jan 2014 Location: In My Yak Posts: 10	Yummy! That looks so good. __________________ Viper 10.4 ~

01-25-2014, 05:40 PM	#2
StinkyMatt Senior Member Join Date: Jun 2010 Location: Under a bridge Posts: 2,169	I have to start experimenting a little more. Why not lingcod? What type of smoker do you use Neil?

01-27-2014, 06:04 AM	#5
Baja_Traveler Senior Member Join Date: Nov 2005 Location: Table 17, Bay Park Fish Co. Posts: 943	Smoked Fish....... My favorite subject.......Mmmmmmmm

01-27-2014, 06:24 AM	#6
StinkyMatt Senior Member Join Date: Jun 2010 Location: Under a bridge Posts: 2,169	Baja Traveler.......you should be arrested! That photo is going to cause civil unrest..... Sweet eats.