smoker question/problem

[Pennsy Guy]

Been using an electric smoker for 20+ years with no problems. now, the last two times the fish tastes like smoke-not good...same temp 160-170 and 1 tray of wet chips, same time length...Too much smoke? Chips too dry? Really pissed-hate to screw up the catch:( especially the tuna...Anyone experience this problem?

Chucky

[Fishfish]

I do alot of smoking of fish. Since you have been doing it for twenty years, you must be doing it the same way. I had that problem once when my water/ brine basin didnt have enough and dried out. My other guess would be dry wood chips. I soak a good half hour to an hour. if and when you ever buy a new smoker go Charcoal! I have the large Weber 3 rack.

[PeteyHD]

Weber Smokey Mountain.

Here's the big boy 22" Happy Birthday to me :D

[tropics]

Chucky Have you tried the chips dry? Reason the chips have to burn off the water, causing steam that turns into condensation. This could be dripping down on your fish that would make it taste bad.
Check the top of your smoker inside to see if there is a build up. Hope this helps.

[tropics]

Almost forgot I don't use chips I like the pellets and no water in the water pan.

[PeteyHD]

Chucky Have you tried the chips dry? Reason the chips have to burn off the water, causing steam that turns into condensation. This could be dripping down on your fish that would make it taste bad.
Check the top of your smoker inside to see if there is a build up. Hope this helps.

I used to have an old barrel smoker with a side firebox. Always used dry wood for smoking and never soaked the wood for both fish (mackerel) and meats. I hear a lot of guys soak wood but I don't really think that's ideal for your temps.

[tropics]

I used to have an old barrel smoker with a side firebox. Always used dry wood for smoking and never soaked the wood for both fish (mackerel) and meats. I hear a lot of guys soak wood but I don't really think that's ideal for your temps.

That is a good point Not knowing what kind of electric doesn't help any.

[frugalfisherman]

I'm guessing it's the wood. If I use just hickory it can give the food a strong acrid taste especialy on something as delicate as fish. If you can find an apple tree and make your own chips do it. Cherry is good and oak.

[Pennsy Guy]

FINALLY---Thanks for the info guys---reason for the delay was my computer crashed before Christmas, went through a divorce & moved from a 3 story house to a one bedroom apt.. borrowed my ex's laptop and yes, it crashed too.

I'm thinking it's the chips & water-didn't soak 'em more than 5 min...but I leave the middle of the racks open to avoid the drips--figured that out years ago...Again, thanks for the info...

Chucky