SMOKING!!! Striper

[fishinone]

This is a report of my first use of the Little Chief Electric Smoker that I got for my birthday.

I think it belongs in the recipe section.

http://i454.photobucket.com/albums/qq265/fishinone/Pyramid%20with%20Alex%20and%20Ritchie/IMG00366-20110218-1929.jpg
My brine was made well ahead of time from 1 gallon of water, 1 1/2 cups of light brown sugar, 1/2 cup of turbinado sugar and 3/4 cup of sea salt. I stirred it over and over until everything was dissolved.

http://i454.photobucket.com/albums/qq265/fishinone/Pyramid%20with%20Alex%20and%20Ritchie/IMG00368-20110218-2110.jpg
The Fillets and in this case 2 whole cleaned striper were submerged in the brine.

http://i454.photobucket.com/albums/qq265/fishinone/Pyramid%20with%20Alex%20and%20Ritchie/IMG00369-20110219-0756.jpg
The brine with the fish was left overnight in the refrigerator.

http://i454.photobucket.com/albums/qq265/fishinone/Pyramid%20with%20Alex%20and%20Ritchie/IMG00370-20110219-0800.jpg
In the morning the Smoker was prepared, the Alder chips were soaked in water for about 30 minutes to keep them from burning to quickly.

The fillets were dried on both sides with an old towel.

http://i454.photobucket.com/albums/qq265/fishinone/Pyramid%20with%20Alex%20and%20Ritchie/IMG00372-20110219-0829.jpg
Then placed on the racks and allowed to dry until a glaze formed on the outside of them.

http://i454.photobucket.com/albums/qq265/fishinone/Pyramid%20with%20Alex%20and%20Ritchie/IMG00371-20110219-0817.jpg
I sorted the fillets for size so that I could move the racks around to control how much the different sized fillets were smoked.

http://i454.photobucket.com/albums/qq265/fishinone/Pyramid%20with%20Alex%20and%20Ritchie/IMG00373-20110219-1005.jpg
The racks were placed in the smoker "outside". I started with the bigger fillets at the bottom.

http://i454.photobucket.com/albums/qq265/fishinone/Pyramid%20with%20Alex%20and%20Ritchie/IMG00374-20110219-1032.jpg
Here it's starting to smoke. It's hard to see though.

http://i454.photobucket.com/albums/qq265/fishinone/Pyramid%20with%20Alex%20and%20Ritchie/IMG00375-20110219-1054.jpg
The wind was blowing and keeping the smoker too cool to suit me, so I shielded it with this handy weather resistant enclosure.

http://i454.photobucket.com/albums/qq265/fishinone/Pyramid%20with%20Alex%20and%20Ritchie/IMG00381-20110219-1722.jpg
It even has a lid. It's raining now.

http://i454.photobucket.com/albums/qq265/fishinone/Pyramid%20with%20Alex%20and%20Ritchie/IMG00376-20110219-1325.jpg
This picture was taken about 45 minutes before I took 3 racks out. For these thin fillets I did 4 1/2 hours total smoking time.

http://i454.photobucket.com/albums/qq265/fishinone/Pyramid%20with%20Alex%20and%20Ritchie/IMG00378-20110219-1516.jpg
I decided to take a break from my hours of hard labor to refresh myself.

http://i454.photobucket.com/albums/qq265/fishinone/Pyramid%20with%20Alex%20and%20Ritchie/IMG00379-20110219-1529.jpg
It's good! I like it! My fears were allayed.

http://i454.photobucket.com/albums/qq265/fishinone/Pyramid%20with%20Alex%20and%20Ritchie/IMG00377-20110219-1342.jpg
This batch is smoking now along with one tray of the larger fish from the last batch. I'm experimenting with how dry I want it.

I'm planning to smoke the whole fish for 8 hours.

http://i454.photobucket.com/albums/qq265/fishinone/Pyramid%20with%20Alex%20and%20Ritchie/IMG00380-20110219-1541.jpg
This is the first batch ready to go into the refrigerator.

I don't generally care about cooking but I had a good time SMOKING!!! Striper.

[Hometown]

Looks like you have the smoking down
this is a report of my first use of the little chief electric smoker that i got for my birthday.

I think it belongs in the recipe section.

http://i454.photobucket.com/albums/qq265/fishinone/pyramid%20with%20alex%20and%20ritchie/img00366-20110218-1929.jpg
my brine was made well ahead of time from 1 gallon of water, 1 1/2 cups of light brown sugar, 1/2 cup of turbinado sugar and 3/4 cup of sea salt. I stirred it over and over until everything was dissolved.

http://i454.photobucket.com/albums/qq265/fishinone/pyramid%20with%20alex%20and%20ritchie/img00368-20110218-2110.jpg
the fillets and in this case 2 whole cleaned striper were submerged in the brine.

http://i454.photobucket.com/albums/qq265/fishinone/pyramid%20with%20alex%20and%20ritchie/img00369-20110219-0756.jpg
the brine with the fish was left overnight in the refrigerator.

http://i454.photobucket.com/albums/qq265/fishinone/pyramid%20with%20alex%20and%20ritchie/img00370-20110219-0800.jpg
in the morning the smoker was prepared, the alder chips were soaked in water for about 30 minutes to keep them from burning to quickly.

The fillets were dried on both sides with an old towel.

http://i454.photobucket.com/albums/qq265/fishinone/pyramid%20with%20alex%20and%20ritchie/img00372-20110219-0829.jpg
then placed on the racks and allowed to dry until a glaze formed on the outside of them.

http://i454.photobucket.com/albums/qq265/fishinone/pyramid%20with%20alex%20and%20ritchie/img00371-20110219-0817.jpg
i sorted the fillets for size so that i could move the racks around to control how much the different sized fillets were smoked.

http://i454.photobucket.com/albums/qq265/fishinone/pyramid%20with%20alex%20and%20ritchie/img00373-20110219-1005.jpg
the racks were placed in the smoker "outside". I started with the bigger fillets at the bottom.

http://i454.photobucket.com/albums/qq265/fishinone/pyramid%20with%20alex%20and%20ritchie/img00374-20110219-1032.jpg
here it's starting to smoke. It's hard to see though.

http://i454.photobucket.com/albums/qq265/fishinone/pyramid%20with%20alex%20and%20ritchie/img00375-20110219-1054.jpg
the wind was blowing and keeping the smoker too cool to suit me, so i shielded it with this handy weather resistant enclosure.

http://i454.photobucket.com/albums/qq265/fishinone/pyramid%20with%20alex%20and%20ritchie/img00381-20110219-1722.jpg
it even has a lid. It's raining now.

http://i454.photobucket.com/albums/qq265/fishinone/pyramid%20with%20alex%20and%20ritchie/img00376-20110219-1325.jpg
this picture was taken about 45 minutes before i took 3 racks out. For these thin fillets i did 4 1/2 hours total smoking time.

http://i454.photobucket.com/albums/qq265/fishinone/pyramid%20with%20alex%20and%20ritchie/img00378-20110219-1516.jpg
i decided to take a break from my hours of hard labor to refresh myself.

http://i454.photobucket.com/albums/qq265/fishinone/pyramid%20with%20alex%20and%20ritchie/img00379-20110219-1529.jpg
it's good! I like it! My fears were allayed.

http://i454.photobucket.com/albums/qq265/fishinone/pyramid%20with%20alex%20and%20ritchie/img00377-20110219-1342.jpg
this batch is smoking now along with one tray of the larger fish from the last batch. I'm experimenting with how dry i want it.

I'm planning to smoke the whole fish for 8 hours.

http://i454.photobucket.com/albums/qq265/fishinone/pyramid%20with%20alex%20and%20ritchie/img00380-20110219-1541.jpg
this is the first batch ready to go into the refrigerator.

I don't generally care about cooking but i had a good time smoking!!! Striper.

[trail blazer]

YAAAAAAAAAAAAAAAAAA!!!!


I Always wonderd if those smokers work,d,,,,,,,,,,,,,,,,,Keep up the work bro,,,,,,,,,,,,,Il be having me one of those smokers soon,,,,,,,,,,,,,,,I hope you,l let me COPY down all your homework

TRAIL BLAZER

[fishinone]

Looks like you have the smoking down

This is the first time that I ever did it. A freind of mine has been coaching me and the smoker came with instructions. I didn't find stuff like wetting the chips in the instructions. I'm glad that I had help.


YAAAAAAAAAAAAAAAAAA!!!!


I Always wonderd if those smokers work,d,,,,,,,,,,,,,,,,,Keep up the work bro,,,,,,,,,,,,,Il be having me one of those smokers soon,,,,,,,,,,,,,,,I hope you,l let me COPY down all your homework

TRAIL BLAZER

Sure no problem but on the test your on your own! I don't want to get detention, again. lol

I tried to put the notes in here.

[MonsterGuppy]

For your brine try adding one cup of teriyaki and a half can of frozen orange juce not mixed.

[fishinone]

For your brine try adding one cup of teriyaki and a half can of frozen orange juce not mixed.

Thanks, I'll try it but first I need to catch some more fish.

[cutbait]

Looks good Ron.

I've tried smoking striper one time and put too much smoke in and wrecked the filets.

Gonna try it again. I did smoke tuna last summer and it was EXCELLENT. Just ask TB.

All I did was cover in salt and pepper, I mean load it with salt and pepper. Smoked for 2 hrs at 260 and was outstanding. Big ole 5 lb filets at a time

I have the egg smoker, I've heard bad things about those electrics and energy bills at months end. Running for up to 12 hrs draws lots of KW's

[Marine_Michael]

Seems like the box is working for now, but did you know they have this. http://www.cabelas.com/product/Camping/Outdoor-Cooking/Smokers-Accessories/Smokehouse-Products-Electric-Smokers-and-Accessories%7C/pc/104795280/c/104754780/sc/104582880/e/4300/Smokehouse-Products-Smoker-Insulation-Blanket/e/4300/732456.uts?destination=%2Fcatalog%2Fensemble.jsp%3 FparentCategoryId%3D104795280%26categoryId%3D10475 4780%26subCategoryId%3D104582880%26ensembleId%3D43 00%26type%3Densemble%26destination%3D%252Fcatalog% 252Fproduct.jsp%253FparentCategoryId%253D104795280 %2526categoryId%253D104754780%2526subCategoryId%25 3D104582880%2526productId%253D732380%2526type%253D product%2526destination%253D%25252Fcatalog%25252Fb rowse%25252Fcamping-outdoor-cooking-smokers-accessories%25252F_%25252FN-1100709%25252FNs-CATEGORY_SEQ_104582880%25253FWTz_l%25253DSBC%25252 53BMMcat104794380%2525253Bcat104754780%2526WTz_l%2 53DSBC%25253BMMcat104794380%25253Bcat104754780%252 53Bcat104582880&categoryIds=104795280|104754780|104582880

Looking at the pictures it looks like that's a dry smoker. Does it come with a water pan to keep things moist if you want to smoke things longer without drying them out?

[fishinone]

Looks good Ron.

I've tried smoking striper one time and put too much smoke in and wrecked the filets.

Gonna try it again. I did smoke tuna last summer and it was EXCELLENT. Just ask TB.

All I did was cover in salt and pepper, I mean load it with salt and pepper. Smoked for 2 hrs at 260 and was outstanding. Big ole 5 lb filets at a time

I have the egg smoker, I've heard bad things about those electrics and energy bills at months end. Running for up to 12 hrs draws lots of KW's

The smoked tuna sounds good!

The elictric shoudn't be too much. 750W should be like running 2 TVs.


Seems like the box is working for now, but did you know they have this. http://www.cabelas.com/product/Camping/Outdoor-Cooking/Smokers-Accessories/Smokehouse-Products-Electric-Smokers-and-Accessories%7C/pc/104795280/c/104754780/sc/104582880/e/4300/Smokehouse-Products-Smoker-Insulation-Blanket/e/4300/732456.uts?destination=%2Fcatalog%2Fensemble.jsp%3 FparentCategoryId%3D104795280%26categoryId%3D10475 4780%26subCategoryId%3D104582880%26ensembleId%3D43 00%26type%3Densemble%26destination%3D%252Fcatalog% 252Fproduct.jsp%253FparentCategoryId%253D104795280 %2526categoryId%253D104754780%2526subCategoryId%25 3D104582880%2526productId%253D732380%2526type%253D product%2526destination%253D%25252Fcatalog%25252Fb rowse%25252Fcamping-outdoor-cooking-smokers-accessories%25252F_%25252FN-1100709%25252FNs-CATEGORY_SEQ_104582880%25253FWTz_l%25253DSBC%25252 53BMMcat104794380%2525253Bcat104754780%2526WTz_l%2 53DSBC%25253BMMcat104794380%25253Bcat104754780%252 53Bcat104582880&categoryIds=104795280|104754780|104582880

Looking at the pictures it looks like that's a dry smoker. Does it come with a water pan to keep things moist if you want to smoke things longer without drying them out?

I know about the blankets. This is the first time I've used it. The box worked well though. It's sitting out in the back yard, it looks dry.

There's no pan included for water but there is plenty of room to put some bowls of water in around the element.




I took some more pictures of the finished product.

http://i454.photobucket.com/albums/qq265/fishinone/Pyramid%20with%20Alex%20and%20Ritchie/IMG00383-20110220-1339.jpg
Here's today"s lunch. This is the last batch of fillets. When I took them out of the smoker last night I thought that i had burned them but I through them in the refrigerator anyway. Today I got them out and decided to try them, the meat is leathery but I really like it.

http://i454.photobucket.com/albums/qq265/fishinone/Pyramid%20with%20Alex%20and%20Ritchie/IMG00382-20110220-1331.jpg
Here are the whole smoked fish. Aren't they lovely?

[Sparky70]

Best way to smoke striper is to get big papers..Ur smoker is like mine, ur doing the right thing so far. U can put any leftovers in a Vac. Bag and store em in ur freezer for a long time

[Sparky70]

That botttom 1 looks like a WIPER to me !

[dockboy]

You might want to try a reduced smoking time. Striper is a fairly lean fish, it doesn't require much time in the smoker. I smoke tuna bellies, which are full of fat, for about 2 hours. Trout take about a hour max in my experience, seem to have about the samel moisture and fat content as a small stiper fillet. Just a suggestion. My Dad's smoker is also not the Little Chief, so that may account for something I suppose.

[Sparky70]

What kind of papers do you use to smoke a lineside ? :EyePop: :EyePop: :EyePop:

[fishinone]

That botttom 1 looks like a WIPER to me !

It could be the flashbacks that you were promised when you bought the LSD.:Razz:

They came out of Pyramid Lake, I didn't check their DNA.


You might want to try a reduced smoking time. Striper is a fairly lean fish, it doesn't require much time in the smoker. I smoke tuna bellies, which are full of fat, for about 2 hours. Trout take about a hour max in my experience, seem to have about the samel moisture and fat content as a small stiper fillet. Just a suggestion. My Dad's smoker is also not the Little Chief, so that may account for something I suppose.

The tuna sounds good!

I was following instructions provided by my "OLD Salt" friend. They turned out OK. I liked the stuff that I smoked longer, better. The texture of the stuff I smoked first (a shorter time) improved after if was in the fridge overnight.

Striper fat depends on the condition of the fish. Castaic striper are really fatty, my hands wind up greasy from cleaning them. Pyramid striper are usually lean but lately they have been getting a little heavier.


What kind of papers do you use to smoke a lineside ? :EyePop: :EyePop: :EyePop:

As long as you don't use toilet paper you'll be OK.

[SDDave]

I don't no how to do the multiple copy and paste, but first I'd say good job on finding a new way in eating all the striper you catch... I love to smoke.. fish...
there's many ways to prepare and also to smoke, dry and wet, brine and marinades with striper and with tuna, I prefer a marinade and a wet smoker.
I had about 60 pounds of striper fillet from back in the day when I had a ten fish day all over ten pounds after a trout plant at the west ramp, so I had to figure out what to do with all of it, gave away as much as i could. and smoked the rest.
I used a marinade, apple juice soy sauce butter and other seasoning, soaked over night, and apple wood chips also soaked, my smoker is the Brinkman electric can type, temp gets up to around 200, and time in is around 1 hour to hour and a half depending on the size of the fish...
this and smoke of all my smoked fish, tuna bellies, fillets come out very tasty, I vacuum pack and freeze for future snacks, the way I serve is any type of gourmet cracker and cream cheese and smoked fish... very tasty

[dockboy]

The tuna sounds good!

I was following instructions provided by my "OLD Salt" friend. They turned out OK. I liked the stuff that I smoked longer, better. The texture of the stuff I smoked first (a shorter time) improved after if was in the fridge overnight.

Striper fat depends on the condition of the fish. Castaic striper are really fatty, my hands wind up greasy from cleaning them. Pyramid striper are usually lean but lately they have been getting a little heavier.

Yeah, when the shad and trout populations are thick the LMB and stripers make more fat than muscle. This is often why summer stripers are much thicker than their lean winter state, because the bait is plentiful and the water temperatures allow their metabolism to feed constantly.

Tuna bellies are great. I don't like a lot of seasoning or marinade on my smoked fish, lots of salt guys marinade it in sweet stuff. I like a good teriyaki brine for tuna. For trout and other lean fish, its almost always just a little Lawyrs and some pepper, and thats it.

[fishinone]

I don't no how to do the multiple copy and paste, but first I'd say good job on finding a new way in eating all the striper you catch... I love to smoke.. fish...
there's many ways to prepare and also to smoke, dry and wet, brine and marinades with striper and with tuna, I prefer a marinade and a wet smoker.
I had about 60 pounds of striper fillet from back in the day when I had a ten fish day all over ten pounds after a trout plant at the west ramp, so I had to figure out what to do with all of it, gave away as much as i could. and smoked the rest.
I used a marinade, apple juice soy sauce butter and other seasoning, soaked over night, and apple wood chips also soaked, my smoker is the Brinkman electric can type, temp gets up to around 200, and time in is around 1 hour to hour and a half depending on the size of the fish...
this and smoke of all my smoked fish, tuna bellies, fillets come out very tasty, I vacuum pack and freeze for future snacks, the way I serve is any type of gourmet cracker and cream cheese and smoked fish... very tasty

60 lb after cleaning is pretty is a plenty. I'm glad that I didn't have to clean all of those.

How much of the smoked striper do you have left?

[yolo]

My neighbor has been smoking me some of my duct stripers and they are darn good. I don't know his recipe but he did mention brown sugar and I want to say orange juice??? Did a duct kitty I gave to him and gave me a taste and it was really good too.