Guest writer: Outdoor Chef Kurt Ploetz
As a young boy, I grew up in a family where sport fishing was a way of life. My father would smoke fish in his Little Chef; he claimed it was the best there was. As I grew older and fished and hunted more I also used the Little Chief, but I was never quite happy with the finished product. Smoking took too long and was always a little on the dry side or stringy.
After graduating from culinary school, to become a chef I knew I had to step up my game on my smoked meats and fish. I found the Smoke Vault line from Camp Chef and I do believe it has spoiled me forever.
The temperature control is perfect for all types of jerky and fish. I keep the temperature of my Smoke Vault Smoker as low as it goes. Using two pans of chips or chunks for a good smoked flavor. I can adjust the temperature for a perfect finished product. The meat or fish comes out moist with perfect smoked flavor. When you are ready to step up your game, Camp Chef Smoke Vault Smokers are the ticket.
Fishgriller.com all purpose fish smoking brine
10 lbs fillet chunks Salmon
1/2 cup teriyaki sauce
1 cup brown sugar
1/2 cup Kosher salt
1/2 cup Johnny seafood seasoning
2 tbsp garlic salt
2 tbsp black pepper
1 tbsp liquid smoke
Have chunks in large bowl, put on teriyaki sauce, use hands to make sure each piece is coated thoroughly.(see pictures)
Sprinkle all the salts and use hands to make sure each piece is coated thoroughly.
Sprinkle smoke, brown Sugar, and pepper use hands to make sure each piece is coated thoroughly.
Leave fish in bowl liquid will form, rotate fish after 2 hours.
Leave overnight in refrigerator.
Shake liquid off of each piece.
Put in warm Smoke vault.
Smoke to desired taste...and ENJOY! www.fishgriller.com