we actually have bullhead which is some smaller than catfish, but look simular. how long does one have them in the smoker and how hot should one let the smoker get? do you go by the size of the fish or the total wieght of all the fish being smoked?
I've never tried to smoke catfish, but have smoked trout about the same size. Mix a brine of 1/3 cup plain salt(not iodized) and 1/3 cup light brown sugar in a quart of water. place the fish in a glass or plastic bowl(no metal) and pour the brine in. Finish filling with plain water till the fish is covered. You may have to put a plate on them to keep them covered. refrigerate overnight. smoke in a regular smoker(little chief) with a pan or two of alder chips for 12 to 18 hours.
a cheating way to do it is to first soak some hickory, (or other good wood) in water for at least 1/2 hour and then put it over the hot coals in a charcoal grill and then put the catfish in to cook. You should get some good flavor of the wood smoke in the fish.
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I've never tried to smoke catfish, but have smoked trout about the same size. Mix a brine of 1/3 cup plain salt(not iodized) and 1/3 cup light brown sugar in a quart of water. place the fish in a glass or plastic bowl(no metal) and pour the brine in. Finish filling with plain water till the fish is covered. You may have to put a plate on them to keep them covered. refrigerate overnight. smoke in a regular smoker(little chief) with a pan or two of alder chips for 12 to 18 hours.
you need some type of meat smoker
a cheating way to do it is to first soak some hickory, (or other good wood) in water for at least 1/2 hour and then put it over the hot coals in a charcoal grill and then put the catfish in to cook. You should get some good flavor of the wood smoke in the fish.
Grind them up in a food prossesor, dry them out, mix in 1/3 prince albert & roll em up............
Not sure why you'd want to smoke them but whatever.............