Traeger BBQ40001 Manuel

                    
                     SMOKING FISH 

1) When you see dots in 2 time range columns, that 

indicates the approximate length of time to smoke, IE: 
8-12 hours total. All times are approximate, and will 
vary depending on the OUTSIDE AIR TEMPERATURE! 

2) In order to prevent bacteria from developing in the fish, 

YOU MUST FIRST BRINE FISH in a mixture of 3.5 
cups of salt per each gallon of water. Brown sugar and 
additional spices may be added to the brine for 
seasoning.  

3) Figure 1 gallon of brine for every 4 pounds of fish. 
4) Approximate brining time: ½ hr. for every ½ inch 

thickness of fish.  

5) After brining, rinse fish under running cold water. Allow 

to dry for 3  hours, then begin to cold smoke. 

6) Once finished smoking, wrap in plastic and refrigerate. 

Fish will remain edible for up to 2 weeks.