You are replying to: Smoke Times
Your Name

Message Text

Enter this code before submitting.
This will help reduce the amount of SPAM we receive from programs that automatically complete these types of forms.
Topic Title: Smoke Times
Created on January 10, 2010 at 12:36 AM

Gene

I am looking into using my Holland to smoke fish. Anyone ever try this and if so how much time should the fish be on to get fully smoked?

Jeff G

I use an instant read thermometer for all my cooking. Your times are going to vary with the type of fish, cut(steak or filet), and thickness. For example I don't cook Tuna and Swordfish above 120, or its tough. Grouper I go to 140-145. I would also suggest a light wood for fish, like alder, maple, or pecan.