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OT Fish Smoker

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Jerry1960

New User
I have been reading forums on here for about a year now and this is my first official post. I have received a lot of helpful information from this site. I am wondering if anyone has any experience operating a Model 1008 COHO fish smoker or similar device. I received this smoker as a Christmas present in the mid 1970's and I have only used this a couple of times. I would like to smoke some pond fish but I would like some advice or suggestions on how to use the smoker since it has been so long. Also, if you have any suggestions on the best way to receive the most flavor or great recipes, that would be helpful as well. Thank you.
 

I have been lurking around this site for a while. I have a Lang's 60 smoker and have done everything from brisket, pork shoulder, ribs,
turkey and even meat loaf (yes, meat loaf, it was great). I haven't smoked fish, but I do know it won't take long compared to brisket and pork shoulder which takes from 9-12 hours generally. There are a number of good sites out there about smoking, check 'em out, you should find something helpful.
 
I dont know how he did it,but my neighbor gave me some smoked blefish,and it was great,I will ask him and get back to you
 
I just did some coper River salmon on our Little Chief smoker and I brined thee fish over night in amixture of 1/4 cup brown sugar, 1/4 cup of pickling salt and four cups of water. I used mesquite chips and smoked it for 7 hrs.
 
While books are taking a beating from computers I will say you should find some books on smoking meat and fish.Much internet info is wrong.No room for mistakes in smoking meat and fish.
 
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