Thread: Smoked Fish

What's y'all preferred way to smoke a fish? Start to finish, A-Z!

Well ? .... Mullet - split it, leave the scales on, salt and pepper the meat side, get a pecan wood fire going, not too much fire, about a gallon can size of wood (several piece 3 inches thick and some tiwgs, and some charcoal), get it burning , hot red coles best you can, (you can put fish one b4 red coles appear) smoke for 2 hours or more, (so keep fire low) adding some wood once maybe 2 times.
Mullet have a natural vegatable type fat and won't dry out like so many other fish will on the smoker. Kings smoke well, and so do Ling.
FOR ELECTRIC Smoker - keep the temp low, on 'smoke' add some wood chips to get the smoke, several times.

Thanks TP

ORION!

Go to Bass Pro, and buy one for $140.

Best buy you'll get.

It is a smoker, grill, steamer and convection oven all in one, and creates the best flavor combinations I have tasted.

Runs off charcoal (externally), so no carbon gets on your food. Smoke chips go around the drip pan internally.

Do it. You won't regret buying this (also) portable and easily maintained device!

http://www.theorioncooker.com/

Thanks VG, is this it?

Yes Sir, that is the one.

No self-respecting fisherman or hunter should be without it.

Makes a great and safe heat source in winter months too.

I haven't seen that cooker! I will have to check it out. It kind of reminds me of a smaller version of the Cuban BBQ cookers where the whole hog goes inside and the charcoal goes on top. Cool!

You can do the same thing with the Orion. I cook my Thanksgiving turkey and ham in it, and that thing can do 20lbs of turkey in less than 2 hrs.

If you wish to keep redfish and king nice and tender throughout, add a little (very little) water to the drain pan with some lemonjuice, and taste the magic. A whole 25lb redfish done in 45-60min. King ssections 25lb+ in 45 min.