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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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