dadof3illinois 09:23 PM 04-20-2011
Has anyone smoked catfish? If so do you brine it like salmon? What temp do you use?
I've been smoking food for 20+ years but I've never done fish before.
A local BBQ joint has some smoked catfish that's out of this world good but the owner wouldn't tell me how he does it...LOL. I tried some the other day and it dried out and stuck to the grates pretty bad. I was only using 190 degrees for 20 mins?
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He very likely cold smokes the meat and cooks it regular style to order. But I am no expert.
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dadof3illinois 07:08 AM 04-22-2011
I bet your right!! I need to make a little smoker box to try that. I didn't brine the fish first either and I have a feeling that's part of the reason I had so many problems.
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I have tried smoking catfish before and it comes out as you described, leathery and delicious,
not very smokey, but some. You can see what the guys do if you go back in this thread.
Search for the word "Soldering" and you should find it....tin can, soldering iron, wood chips.
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Giant & 49er Fan 06:24 PM 04-22-2011
That's not nice. David's a friend of mine.
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Smokin Gator 07:22 PM 04-22-2011
Originally Posted by RPguy:
That's not nice. David's a friend of mine.
LOL... took me a second though!!!
As to the OP... all fish I know of that is good smoked has a high fat content such as kingfish, spanish mackeral, salmon, mullet, etc. If I were going to smoke catfish it would be done cold smoked them pan fried. Otherwise, I can't think of any good outcome.
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