Would any of the forum members be able, please, to tell me how long to smoke a three pound rainbow for.
It will be smoked whole. Should I use charcoal to get the smoker going and then add the oak, or, should I just get the oak dust smoking and do it that way.
I have all of the gear needed to smoke fish, just not sure how to go about it, weight, time, method etc.
Any and all help very much appreciated as she who must be obeyed has more than hinted that that is how she wants it done!

Lol!
hot smoked with oak dust burning only! charcoal will impart a burned taste! can take a bit of time with blow torch to get dust/chips going though.
if cold smoked then you can get chips going with charcoal, but dont put fish in till is wood dust only.
assume you are going to brine the beast first?
24 hours in brine with maybe a bit of your favourite flavouring(such as mint leaves juniper berries etc etc) rubbed in after brining, however timing of smoking will depend on what style of smoker you have!
google the model type and you will get explicit timing for each weight of fish to be smoked.
regards
bert

Bert, you are a gentleman! Thanks very much, I am away to put it in some brine now ready for tomorrow, I hope.

A whole 3 lb fish takes me about 30-35 mins to hot smoke over oak dust in a Snowbee smoker.

How to smoke a trout???? Roll it in a Rizzla, put one end in mouth, light other end, suck hard.... What's there to know?

Don't forget a filter, it removes the muddy taste

__________________
Started: 19/09/2010 | First fish: 11/12/2010 | Biggest fish: 8lb Brownie

Oh I have always found the paper goes soggy. Pipe,s better lol.

Hi Kieth1, if you are cold smoking the size of the fish does not matter, you are not cooking the fish, you are curing it and imparting a lovely smoked flavour. If properly cold smoking then I use 24 hours in Brine, 12 hours to air dry and at least 8 hours to smoke. I use manuka chips but Oak is OK and Apple or Pear wood is fantastic.
If you have a hot smoker, then size of fish matters, a 3lb fish Butterflied and sprinkled with Brown sugar, salt, pepper and Dill, then a few knobs of butter should take no more than 20 minutes. A 5-6lb Trout should take about 30 minutes, if you get one bigger than that it may not fit in the smoker!
Here is a link to an article on Hot Smoked fish. http://www.flyanglersonline.com/arti...ng20110103.php
Let us know how it goes.
All the best.
Mike

Thanks to everyone who has offered advice on this subject. I am sure that I am not the only one out there who wants to smoke some of the catch, those who thought papers and filters,never mind, the oldies are still the best

Yep.
and i am def an oldie!
hope her indoors likes her meal!
regards
bert