I have tried every receipe in the book, purchased three smokers, a little chief, Bradley, and a smokey mountain. God knows how much salmon I've ruined over the past 20 years trying to get it right. I finally brought a load of fish to Brinney Sea in Olympia and had them smoke it for me. The results were the best smoked fish I have ever tasted, far better then anything I've accomplished in 20 years and I didn't have to spend any of my own time doing the work. Give them a try, thier smoked fish is fantastic and they are reasonably priced at $2.50 lb. My smokers are now retired.

1 Cup Brown Sugar
1 Cup Non Iodized Salt
1 Gallon Water

In the smoker for as many pans as you like then into the oven on 200 to 225 for 2 to 3 hrs.
Any higher the meat will trun dark.

A lot of good information. I have noticed during years of using a little a little cheif a problem with insufficient heat during cold weather even with the box on the unit for insulation. I finally realized that if (after the fish was sufficiently smokey) I let the chips turn to charcoal, then let them burn, that process releases a lot of heat. Now I save the charcoal from the early stages in a metal pan for heat during the finish. If you think this is to much hassle the oven or a microwave also works great,for finishing.

A lot of good information. I have noticed during years of using a little a little cheif a problem with insufficient heat during cold weather even with the box on the unit for insulation. I finally realized that if (after the fish was sufficiently smokey) I let the chips turn to charcoal, then let them burn, that process releases a lot of heat. Now I save the charcoal from the early stages in a metal pan for heat during the finish. If you think this is to much hassle the oven or a microwave also works great,for finishing.

I have always used a simple dry brine of rock salt and brown suger. It has always worked great for me. The delux recipe also works great but I find it to be more of a hassle.

My question is about the little chief on the deck. I have always run my smoker on the deck plugged directly into a wall socket. I have never had a problem or seen any concern with it. I'm now a little freaked out I'm going to burn the place down while napping. So what's the deal. Camofish could you please explain what happened or what the safety issue is. I live in a Condo and cannot imagine not using my deck for smoking and barbecueing.

the fish was smoked for over 8 hours, it had an extreamly salty flavor so i dont think i would want to use more salt. Also, the salt was non-iodized and the pan was glass. Any other ideas? Thanks

Try this one It's won a PSA smoke off.

Smoked Candy



1 cup white sugar

1 cup brown sugar

1/3 cup salt

2 tbsp garlic powder

2 tbsp onion powder

2 tbsp pepper

Cut fish into no bigger than 6"x4"

Mix all ingredance into bowl .Place fish into mix coating all .Place fish skin side down in a 2ndglass bowl (the bigger the better).Layering the fish till done.

The fish will start to emulsify so don’t fill to the top. Cover with plastic wrap and put in frig for 2 days rotating fish from top to bottom after 1 day. After 2 days rinse the fish slightly and shake off water put on smoker rack. Let sit for 1/2hr. Preheat smoker then place fish in for 6 to8+ hr depending on thickness using HICKORY or your preferred smoking chips. Fish should look caramel in color when done.

Rack your fish by splitting at the belly and filleting out the backbone. Then cut some vine maple and weave into a stake and load with fish. Next, build a smoky fire in the beach and stand the loaded stakes against a log so they are within a few inches of the fire. Allow to smoke thusly for at least two days while the whole family celebrates and prays and generaly gives thanks to the great spirit.
When all of your fish is done to perfection, set up your fireworks stand and sell the whole batch to people driving by on the highway.
Then go to Olympia and buy some of the best smoked fish you ever had at the farmers market.

I also agree with the olympia based brinney sea,and I also use johnnies in tacoma.Both of these places have different flavors and you can sample before you chose.Johnnies is a little cheaper at a $1.50 per pound and it's perfect every time.Smoking fish in the winter is a pain in the arse.

I use the recipe on the WDFW site simple dry brine I just add a few seasoning before it goes in the smoker

You have heard it enough times by now, go with the Luhr-Jensen book's gourmet recipe, but here are some helpful hints to avoid that mush:
1. Whenever possible, use fresh fish. (Frozen fish also absorbs salt more than fresh, and you can always freeze smoked fish)
2. Rinse till your hands are frozen from the cold water, but don't let the fish get blasted to mush by the water.
3. Paper towl dry (Make sure it is DRY), and set on racks in the fridge. Fish that has been proplerly salted can last several days in the fridge. If dry is what you are after, try this. I always dry for 24 hours like this, and I have gone as long as three days, and still had fantastic results.
4. I almost forgot, the wine is what does it for me. I use extremely dry white wines such as a sauvigon blanc.

Best of luck, and for your self, add some touch to any recipe to make it uniquely yours.

grumpr I have had fish prepared like that only they used cedar instead of maple for the basket,you must have missed out on the clams and oysters steamed open on a bed of hot rocks covered with sea weed. than a canvas tarp they were excellent it also helps knowing what rocks to use those exploding rocks can be almost as dangerous as the fireworks. I still prefer Budweiser over the Schlitz bull beer. Never have tried commercially smoked fish though,might have to one of these days