Smoking Fish 101

“4 cups brown sugar, 1 cup kosher salt… how long do I let it sit? How long in the Big Chief?”

If it’s been years since you last smoked fish, these are exactly the questions that can make you second guess yourself. 🔥🐟

One of the biggest mistakes people make is using a cure recipe without adjusting for:
• Fish thickness
• Fillet size
• Salt type
• Desired texture
• Smoking method

That’s exactly why we built the Smoking Fish 101 Cure Calculator.

Instead of guessing, the calculator helps members dial in:
✅ Cure ratios
✅ Cure times
✅ Drying/pellicle guidance
✅ Smoking timelines
✅ Fish thickness adjustments

Whether you’re firing up a Big Chief for the first time in 15 years or smoking every weekend, it takes a lot of the uncertainty out of the process.

Check out the Cure Calculator here:

https://www.smokingfish101.com/cure-calculator

Who here still uses a Big Chief? 👇

Photo and question submitted by Smoking Fish 101 group member Lloyd Mcdaniels.

Just added wild sockeye salmon to the marketplace-and this timing worked out pretty well.

The vendor is running a 25% off sale this weekend + free shipping, so it’s actually a solid time to stock up.

If you’ve never worked with sockeye before, it’s one of the best fish you can smoke-firmer texture, deeper flavor than Atlantic.

We’re still dialing in parts of the site, but the product itself checks out.

Link below 👇

Smoking Fish 101 — Craft · Technique · Tradition Master the craft of smoking fish. Guides, recipes, techniques, and gear reviews from a community of 195,000+ fish smokers.

This might be the best glaze I’ll ever put on smoked salmon.

And I didn’t buy it…

I made the maple syrup myself from scratch.

I made my own maple syrup from scratch… just to glaze some smoked salmon.

Worth it?

Full video on YouTube 👇