muskybob

40 minutes ago, fishmaster said:

I have a few smaller steelhead that I cleaned up but did not fillet, thinking that the fillets would end up being too thin for smoking. Will this work on whole fish with the skin on? 

Geez, I really can't say.  I'd hate to say yes & have you ruin the fish.  What I would do is, when you're ready to smoke some bigger fish, put 1 or 2 of the smaller fish in with them & take them out sooner. I'd probably put them on the rack with either the cavity propped open with something so the smoke can permeate or else put them on the rack with the cavity side down.  I'd be interested to hear how they came out so please let us know the results.  Good Luck

PS:  CharlestonFuller, hope you like it.

You asked for it, I posted in the recipe section.  Hope you enjoy

Adirondack Smoker Brine
From My Adirondack Way of Cooking
by muskybob

2 Tbs. Garlic Powder
2 Tbs. Kosher Salt
1 Tbs. Cayenne Pepper
1 Cup Brown Sugar
64 Oz. Apple Juice
2 1/2 Tbs. Hot Sauce
3 Tbs. Lime Juice
½ Cup Soy Sauce
2 Tbs. Old Bay Seasoning

No need to rinse these fillets after removing from the brine. Allow to air dry for about an hr. till pellicle forms.

I used hickory this last time, but I've made it before with a combination of apple & maple or pear & apple. Any fruit wood will suffice for smoking fish. Ya just gotta experiment with what tastes best to you at the time. I keep my smoking time to the minimum because like you say it can get overpowered pretty quick and ruin a good batch. You also have to experiment with the amount of hot sauce to use for your liking.

I have a Brinkman electric that holds 3 racks. I also use the brine instead of water to fill my water pan to keep the fish moist.

Btw, it tastes real good on top of a fresh salad.

Always happy to hear comments, good or bad.   Although, only bad comment I've had so far is they didn't make enough. LOL

So glad it passed the test. ;)  Now get ready for the compliments from family & friends.  Thanks for the comment.

Really glad you guys liked it.  Thanks for the nice comments

Thanks guys, I'm sure you're gonna like it so make enough LOL

Adirondack Salmon Chowder
From "My Adirondack Way of Cooking" by Musky Bob

If this doesn’t make your mouth water in anticipation on those cool Fall or Winter days nothing will. I use salmon mostly, but you can substitute most any type of fish.
· ½ stick butter
· ¼ cup flour
· ½ cup chopped onion
· 6 slices bacon, diced
· ½ cup diced celery
· 1½ teaspoons garlic powder not garlic salt
· 1 teaspoon Old Bay Seasoning
· 1 ½ cup diced potatoes
· ½ bag baby carrots, cut bite size
· 1 cup chicken broth
· 1 cup grated parmesan cheese
· 1 teaspoon salt
· 1 teaspoon ground black pepper
· 1 teaspoon parsley
· 2 bay leaves
· ½ teaspoon thyme
· ½ teaspoon dried dill weed
· 2 6” salmon fillets, cubed 1”
· 1 qt. milk
· 1 (15 ounce) can creamed corn
· 1 teaspoon cornstarch
· 1 12 oz. pkg. Cream cheese
1. Sauté bacon, then add butter, onion, broth, celery, carrots, and garlic powder & cook until all is tender. Stir in potatoes, old bay seasoning, parsley, bay leaves, salt, pepper, and dill.
2. Bring to a boil, and reduce heat. Cover, and simmer 20 minutes or until potatoes are tender.
3. Stir in salmon, milk, creamed corn, flour, cornstarch, and cream cheese. Cook on medium, stirring frequently until heated through and cream cheese is melted.
4. Serve steaming hot with oyster crackers.
Please let me know how you like it. It’s one of my favorites.