Bluegill - Big Bluegill

Do you love big bluegill?

 Since anything fried is been forbidden to me now, I'm thinking about buying a smoker to do fish in this year. What's everyones thoughts on this? Recipes, Charcoal or propane or electric?

   

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My buddy just gave me some smoked salmon, awesome. I think it would be easier to go with propane and wood chips, but I'm no expert. Have fun.

My buddies have electric,just plug in, keeps the right temp,a lot less hassle. I still use charcoal and fruitwoods , but I like to play with my food. LOFR

Never used propane only charcoal and electric both being a great way to smoke. Smoking is really a great tool and starting out I used Charcoal soak small Apple wood and Hickory branches and put on the coals for smoke. Things have gotten easier since my younger days and for me being absent minded I changed over to electric. It the easiest and most forgiving way to smoke meats its kinda like that commercial set it and forget it much harder to make mistakes. Both ways work but with coal you'll find the coal smokers cheaper and much cheaper if you make your own as I have made 1/2 dozen they really aren't all that hard to make and I'm sure you can get on y-tube and there will be examples. Hope that helped and if you need a brine recipe get back with me and I'll hunt mine up for you.

I pruned an apple tree in our yard today, so I saved all the live wood I cut off. I stood it up in the shed to cure.

When it dries, I'll have a tidy supply of smoking wood.

And that you will David great for smoking fish speaking from experience.

Thanks Dick. I havent had a smoker in years, but I told my wife I was getting one this season.

I have to replace mine this year the old one burnt up on me it was my fault so I guess complaining will do no good.

Aw, go ahead. Dont get carried away, but it feels good to vent now and then. You're among friends!

I use a charcoal smoker myself.i like to use cherry or apple wood it gives it a great taste. 

I went through two charcoal smokers then three or maybe four propane smokers sounds like I need to try the electric! Maybe if I keep it out of the weather it will last longer.  So far I get a couple seasons and then something usually the in the heating part goes.  ah well I do like smoking stuff.  I like the fruitwoods, mesquite or oak for fish.  Hickory it good for the fish with more natural oil like salmon also mullet which I never thought of as a food until a buddy talked me into smoking some. I split the fish from the belly side (unless its a big fillet) lay it out and add a little old bay or some sea food rub and a dollop of butter and smoke till done.  I even like smoked ribs.

I smoked some catfish fillets once on a mister meat smoker and had them on the bottom rack, on the top rack I had  a  brisket which was dripping juices and basting the catfish, it was  the best smoked catfish   I  have ever had, didn't plan it that way , it just turned out great. LOFR

I'm new to smoking myself, and I just kinda figured it was for more oily fish. I did some blackcod (sablefish) that turned out pretty good but the lingcod and rockfish were ruined in a comparatively short period of time. I'd say be careful and try not to leave it in there too long. I use alder and an electric smoker. Brine was a simple salt/sugar solution with a little soy vey teriyaki added. good luck

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