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#1
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I Really Wanna Smoke Some King Mackeral
What's the difference in smoking fish and meat? Is it just temperature? Do you smoke fish at 180 degrees? Do you smoke it until its white and flaky or how do you know when its done? What else do I need to know?
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 1994 Wellcraft V21 
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#2
04-07-2008, 02:20 PM
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Blue Runner,
When I smoke mullet or kings I leave the skin/scales on and dryrub the flesh like you would pork for BBQ. I go a little heavier on the cayenne pepper. Make sure you pat dry the skin before seasoning...important! As far as temp goes, use a little higher than normal 220-260 so as to not dehydrate the fish to bad unless you want jerky which is good also! I use oak and hickory and will post pics in a couple months when they run off Sapelo.
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1984 Wellcraft V20 Steplift Cuddy 2004 200 HP Evenrude USCG Captain Brent Highsmith Kayak.Fish.StCatherines Mothership Charters email [email protected]
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#3
04-07-2008, 02:25 PM
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I take it you put them skin side down? Don't you need to rub some oil on after you pat dry? How long does it normally take (I realize fillet size has alot to do with it).
Thanks for the info! FishingWithMyself
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1994 Wellcraft V21
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#4
04-07-2008, 03:27 PM
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Allright you two, got my attention with the smoked mullet.
Hows about continue this in the recipes dept. in order to be able to find it later (or do I need to get CB's girlfriend involved). Don't leave nothin out, been more than a coons age since I've had smoked fish by someone that knew what he was doin (I sure didn't).
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 '75 Cuddy with '00 Johnson Ocean Pro 150 horse Benny
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