Hot Smoking Kokanee on the Bradley P10 Professional Smoker.

Hot Smoking Kokanee on the Bradley P10 Professional Smoker.

Hot Smoked Kokanee “Sweet Heat”

🍑 Apricot Glazed · Chili Flake Finish · Smoked Low & Slow in the Bradley P10

🔥 Why You’ll Love This Recipe

This Sweet Heat Kokanee recipe has become a staple in my smoking lineup — and for good reason. It's a sweet, salty, subtly spicy masterpiece that showcases the natural flavor of Kokanee and Trout. Perfected in the Bradley P10 Professional Digital Smoker, this recipe features a rich dry brine, light alder smoke, and a final glaze of apricot jam and chili flakes.

Whether you’re fishing in freshwater or working with store-bought fillets, this recipe is made to impress.

🧂 Ingredients

  • 4 racks of Kokanee fillets (Trout, Chinooks or Pink salmon work too)

  • Kosher salt

  • Demerara sugar (Rogers or Taikoo recommended)

  • Garlic powder

  • Apricot jam

  • Chili flakes (optional)

  • Bradley Alder Wood Pucks (bisquettes)

🔪 Step 1: Filet & Prep

  • Start with partially thawed kokanee for clean, firm fillets.

  • Remove rib bones (pin bones are fine to leave on kokanee as they're soft).

  • Pat each fillet dry with paper towel.

🧂 Step 2: Dry Brining (Layered Method)

Skip the pre-mixed cure. Instead, layer your ingredients for control and consistency.

Layering Instructions:

  1. In a non-metallic container, create a base layer of Demerara sugar

  2. Light sprinkle of kosher salt

  3. Place fillets skin-side down

  4. Sprinkle fillets with more salt and garlic powder

  5. Fully bury in sugar

Repeat this process until all fillets are layered.

⏱️ Refrigerate for 9–12 hours, depending on fillet size.

💡 Pro Tip: Halfway through, check the firmness of your fillets and re-stack them if needed for even curing. You’ll see liquid extracted — a good sign the brine is working.

📸 Pre-Smoke Pellicle Formation

“Dry-brined and ready — pellicle forming before the smoke.”

🌬️ Step 3: Dry & Form Pellicle

After curing:

  1. Rinse fillets under cold water

  2. Pat dry thoroughly

  3. Place on cooling racks with airflow underneath

  4. Fan dry for 30–60 minutes until the surface feels tacky

🔍 The pellicle is essential — it helps smoke adhere properly and preserves the natural oils in the fish.

🔥 Step 4: Smoking in the Bradley P10

Smoker Settings:

  • Smoker: Bradley P10 Professional Digital Smoker

  • Wood: Bradley Alder Wood Pucks (bisquettes)

  • Initial Temp: 140°F (60°C)

  • Final Temp: 170°F (77°C)

  • Total Time: ~4 hours

  • Smoke Duration: Use 12 alder pucks for 4 hours of clean, continuous smoke

🪵 Each puck provides 20 minutes of smoke. The Bradley P10 auto-advances new pucks and drops used ones into the water tray — ensuring clean, consistent smoke flavor every time.

Smoking Process:

  • Hour 0–3:

    • Set smoker to 140°F

    • Insert a tray of ice water on the bottom rack or smoker floor

      🧊 Helps prevent overheating and maintains humidity inside the chamber

    • Load 9 alder pucks

    • Rotate racks every 45–60 minutes for even smoke

  • Hour 3–4:

    • Raise temperature to 170°F

    • Load 3 more alder pucks

    • Baste fillets with apricot jam at the 3-hour mark

    • Baste again 30 minutes later

    • Optionally finish with chili flakes in the final 15–30 minutes

📸 Inside the Bradley Smoker

 “Midway through smoking — deep color and smoke setting in.”

🧊 Step 5: Cool & Vacuum Seal

  • When finished, place fillets on wire racks

  • Cool for 20–30 minutes

  • Vacuum seal to preserve quality

🧊 Storage Tip: Vacuum-sealed fillets will last up to 1 year in the fridge or freezer.

📸 Finished Glazed Fillets

“Glazed, smoky, and finished with chili flake heat — the final product.”

🍽️ Serving Ideas

  • On toast with cream cheese: A savory-sweet breakfast treat

  • Trail snack: Portable protein for outdoor adventures

  • Party appetizer: Serve flaked on crackers with soft cheese

🐟 Bonus Variations

  • Works perfectly with trout, white/marble chinook, and pink salmon

  • For thicker species like chinook: Extend brining and smoking time

  • Yet to test on ocean-run sockeye, but expectations are high

🙌 Final Thoughts

This is more than a recipe — it’s a method refined over countless smokes. With the Bradley P10 and alder wood pucks, this process gives you full control and incredible flavor, every time. Whether you’re feeding family, stocking the freezer, or impressing at your next cookout — this Sweet Heat method is a keeper.

📌 Save & Share

💾 Bookmark this recipe or pin it to your Smoked Fish Recipes board
📸 Share your results with #KokaneeSweetHeat — we love seeing your catches in smoke!

💬 Join the Smokehouse Talk

Have questions or your own twist on this method? Drop a comment below or message us — let’s talk smoke, fish, and fire.

Thanks for reading todays Blog and see you on the next one!


 

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Club House Garlic Powder, 525G

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