Smoking my Kokanee

[cdennis]

I have dabbled in smoked kok and smoked tons of salmon as a child but I was wondering if anyone would be willing to share their favorite smoking recipe and technique (cook time and such). I have about 30 I want to do and I don't mind continuing to experiment with recipes but I figured it might be worth going to the experts. Thanks in advance for any suggestions or guidance. -Cortney
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[just_fishin]

I smoke quite a bit using my Little Chief Smoker. If you go to smokehouseproducts.com and download the little chief recipe book there are several really good brines and recipes for all kinds of fish. I'm sure they will turn out great. Derick

http://www.smokehouseproducts.com/recipes.cfm
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[hooknhunter]

Cooking time depends on 2 things. Size/thickness of the fish and temperature. Cook it until it is done. I prefer to fillet them so the smoke penetrates better but leave the skin on 1 side so they don't dry out excessively.

My favorite brine recipes is:

½ gallon pine-orange banana juice
½ cup non-iodized salt
2 cups brown sugar
1 cup molasses

Smoke with Alder until done.

Works well on salmon and trout.

My fee for the recipe is one smoked fish.....[]
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[Metalheadgene]

Brine

1/2 gallon of water
2 lb's of dark brown sugar
1 cup of pickling salt (or kosher)
1 cup of real maple syrup
soak from 12 hour to 2 days

Smoke at a temp of around 180. Use any wood you like. I prefer a combo of apple, cherry, alder and maple.

Brush though the process with a 50/50 mix of honey and water.

Smoke time depends on thickness. I use a Bradley, 8 racks packed with whole fish, averaging 16 inches butterflied, skin side down and will take around 8 hours.
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[crappyslayer]

I always liked the brine recipe that came with my little chief smoker.
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[forrest2906]

I have a bradley smoker that I smoke a bit of steelhead in. you can find this info on the bbq-bretheran forums.

For 5-6# of Fish
2 C. Water
3 C. Apple Juice
1 C. Brown Sugar
1/2 C. Honey
1/2 C Soy Sauce
3/4 C. Kosher Salt
***1/8+ C Molasses
***1/8+ C Sweet Thai Chili Sauce
3 Bay Leaves

Adjust your measurements proportionately for the amount of fish you use.

Mix all the above into a large non corrosive stock pot and dissolve well.

Cut your skinless fish loins into the size of tennis balls to almost fist-size. ( for Tuna or salmon/steelhead )

Put the fish into the brine and let soak completely covered for about 4 hours. You should weight the filets down to completely submerge them in the brine. Use a plate or something similar for that.

When the brining is complete, remove the tuna, rinse with cold water, fan cool for about 1-2 hours hours, then dredge the tuna chunks in light brown sugar.

Preheat the smoker to no more than 200 degrees. I like160-190 degree range. Lay your tuna chunks on the cooker racks with a little separation between pieces. Cook for about 90-120 minutes, turning over once in the process (leaves nice black grill marks). I don't know what the internal temp of the fish should be when done. (maybe 140 or so). The duration of the cooking time averages 90-120 minutes but really depends on the size of your individual fish chunks and pit temperature.

Remove and let rest at room temperature before packaging and eating.

Link with pics-
[url "http://www.bbq-brethren.com/forum/showthread.php?t=123040"]http://www.bbq-brethren.com/forum/showthread.php?t=123040[/url]

Good bbq info, really nice people, just like here.
[url "http://www.bbq-brethren.com/forum/"]http://www.bbq-brethren.com/forum/[/url]

Chuck
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[cdennis]

Thank you everyone for the suggestions! I will try them all eventually. Hookhunter I am going to owe you a fish. I'm trying yours first.
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