Smoking Sturgeon Tips?

We pulled some big beautiful sturgeon out of the Columbia River today. We have a lot of meat and I would like to try smoking some. Does anyone have an experience with sturgeon?

I have some apple wood which would be mild enough but I am not sure how long to smoke it for and the temperature of WSM.

Hey John,

I thought it was catch and release only. Is there some limited retention above Bonneville?

jzell

When we went it was open. We launched at Cascade Locks.

I smoked the fillets to 150 degrees internal. They came out great.

I brined for 24 hours in a mix of brown sugar, salt, soy sauce and lemon juice with some garlic and onion powder and black pepper.

I kept the WSM to about 180-200 degrees and they were done quickly.

Good eating. Happy 4th.