smoking suckers

[hfitch]

Never smoked suckers before but we've got a smoker now and I'm trying it out today. I've already brined the fish and it's setting out right now to form the pellicle. We gutted and deheaded and cut the find off and then cut the fish in 2, bigger ones in three places. My question is, is 150 degrees for 2 to 3 hours enough or 2 much?? what do you guys recommend.

[Fishwhisperer]

I would go with a temp of 120 for six hours. Two hours doesn't allow the smoke enough time to penetrate the meat.

[hfitch]

do you keep the smoke going on it for 6 hours? I've heard both ways. No smoke after 2 hours and smoke the whole time.

[Fishwhisperer]

Smoke the whole time for me.

[Line Dancin]

I agree 120-130 for six hours. you want a goog smoke the whole time. Not overly heavy though or the fish will get a bitter after taste. One good way to check is to take a glass of ice water and place it direclty over the smoke vent one inch above it for about a minute. It you have black specks you have to heavy of a smoke so you need to cut the smoker back a little.