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Fish Preperation

Fillet fish and leave skin on. Fillets may be cut in half for smaller smoker racks.


Dry Brine

4 Cups of Dark Brown Sugar

1 Cup of Non-Iodized Salt

10 - 15 Cloves of Garlic 

Mix well.

*This amount should handle Eight 4-5 pound Steelhead adjust as needed.


Apply Brine

Rub a generous amount of dry Brine to the flesh side of the Fillets. Lay them Skin Side Down in a large Glass or Plastic Container. You may stack them on top of each other. Cover and refrigerate 6 to 8 hours. For smaller fish such as stocked trout reduce time to 4 hours.


Air Dry


Rince Brine of of fillets with cold water rubbing gently. Pat dry with paper towels and place on your smoker racks in a coold place, room temerature or cooler. Allow to dry for 4 to 6 hours. They will form a skin on the meat side. A small fan may help.

Smoke Em Up!

Use smoke through out whole process. Dampers wide open and small bowl of water NOT OVER HEAT SOURCE.

Preheat Smoker for at least 15 minutes to 110F

Smoke for 1 hour.

Raise Temperature to 120F 

Smoke 1 Hour

Raise Temperature to 130F

Smoke 1 Hour

Raise Temperature to 140F

Smoke 1 Hour

Rasie Temperature to 150F

Smoke 1 hour

Raise Temperature to 160F

Smoke 1 Hour

Internal Temp Should be at least 125F in the thickest part of the fillet.

Remove from Smoker and allow to cool. Wipe off any oils Seal up and store. I usually vaccume seal and freeze what will not be consumed over the next few days.