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Boundary Waters Quetico Forum :: BWCA Food and Recipes :: Smoking Fish
 
Author Message Text
BearDown
03/19/2014 01:32PM
  
Yep wood cops in bottom, then twigs, then fish. The twigs support the fish over the chips. Trying this in June, will report back how it works.
 
Saberboys
03/19/2014 11:20AM
  
I'd love to try this! Are you adding the wood chips to an empty pot with the fish after brining?
 
BearDown
03/18/2014 10:20AM
  
I've always wanted to smoke fish up there, but making any kind of small smoking tent seamed like to much weight and work. Finally I found an easy solution.

Mix brine and add fish for 30 or so minutes per inch of thickness

8c water
1c salt
1/2 c brown sugar
2.5 T lemon juice
1.5 t onion
1.5 t garlic
1/2 t allspice
1 t pepper

After brining, put two handfuls wood chips, then add twigs, put the fish on the twigs and cover pot tightly with foil and cook over hot coals until it starts smoking, then move to slightly cooler visits and smoke for about 10 minutes, depending on thickness.

You could hope to find a down and dry ceder branch, or bring your own chips. And you could rally use any brine that you prefer.

I'll be trying it out this spring if the fish accommodate me.
 
OBX2Kayak
03/18/2014 01:06PM
  
Interesting concept. Please let us know how it works.
 
brantlars
03/25/2014 05:17PM
  
We made a smoker last year outta branches and moss..used cedar chips..brined with wine salt and water. Turned out good but I like your idea better. Will have to test it out first at home.