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Topic Title: Smoke Times
Created on January 10, 2010 at 12:36 AM


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.