Smoked Pike

[Fishingguy001]

Merry Christmas to all AOL members and visitors.. I got a smoker for christmas. Never used one before just looking for some tips for smoking pike. going out sunday and hoping to land some pike to smoke. Any tips would be nice thanks in advance.

[omega50]

Best advice once you tell us what smoker you have!!!!

Brine the pike sides skin on scales off overnight. Usually fattier fish do better in the smoker , but Pike will be just fine. Keep it low and slow about 130-150 F if you can till pike hits a minimum of 125F internal.

Pm if you need more on brining

[Safety D]

Go get some whites they smoke better....

[aulrich]

Pike are nice out of the smoker, the inlaws do them regularly filleted but bone in. I did a batch deboned and it turned out fine you just nedd to minimize any flipping. mind you if you put them on the rake skin side up they drain better anyway and you don't need to flip them.

[Jims71duster]

I smoke mine at around 150 until the meat very slightly starts to seperate then brush on a mixture of corn syrup and fresh maple syrup then let it heat into the cracks in the meat,,,mmmmmmmm

[aulrich]

Oh that trick is going into the "need to try this summer" list.

[Jims71duster]

Originally Posted by aulrich

Pike are nice out of the smoker, the inlaws do them regularly filleted but bone in. I did a batch deboned and it turned out fine you just nedd to minimize any flipping. mind you if you put them on the rake skin side up they drain better anyway and you don't need to flip them.

I do them with skin off, placed on the bamboo shish-ka-bob sticks to stop them from sticking to the racks. I like mine on the dryer side. The mushy stuff makes me quezzy