Let's Talk Smokers

[bolo]

The Boston Butt are usually sold in a pair. It has a square look to the in the package. One side will have a fat cap and the other side is the marble meat. This cut comes from the top of the shoulder. The picnic shoulder is more like a triangle shape. This cut is the lower part of the shoulder. It will have skin all around the meat. Both cuts are good but the Boston Butt is much more fattier. You need to go buy a oven thermometer. Bed bath and beyond sells them. They pretty much sits inside your oven or pit. Fire up your pit and put the thermometer inside. You want to see what temps you are getting inside. Check the different temps from front to back and different level tray. Sometimes the gauge outside measure differently where your meat is cooking at.

I will have to show you what to look for in the cut of meat. Restruarant Depot is my favorite place to buy all my meats. It is not open to the public.

[mmcauliffe]

Time to smoke some of this (Pacific) Yellowtail. I need to get some of this out of my freezer...and the freezer at work lol.

I'm not doing this until next Sunday so no hurry.

Suggestions on smoking Pacific Y'tail? I have fillets with NO skin.

I would like to make one nice meal when I pull them out of the smoker but want extra for fish dip too. Is this a good fish for fish dip? I imagine any fish will work for dip.

Brine Y/N? Brine recipe please? For how long? Air dry until I see the sheen, in fridge I'm assuming?

Wood will be either apple or pecan or a combo of both

Never smoked fish before but I gotta imagine it can't take but 1-1/2 to 2 hours at a smoker temp of around 220-230??? I know, I know, the real test is it's done when it's opaque and starts to flake.

[bolo]

You can refrigerate it till it's air dry. I never saw a difference. I don't brine my fish since the smoke is what gives the fish flavor. Since you have a electric smoker I would smoke it as low as possible. 150-180 degrees would be good. I smoke my at 235 degrees. The longer the smoke the more intense it will be. Use your Apple would to get a subtle smoke flavor. You will know it will be close to done when you see white juice coming out of the meat. Keep in mind not to over cook the fish. Nothing worst is dried fish dip.

I would try brine and non brine fillet to see which is better.

[mmcauliffe]

I would try brine and non brine fillet to see which is better.

That's a terrific idea!

Thanks for all the tips, will use all of them

[PhishingPhanatic]

I just smoked my first fish today, a mix of spanish mac and rainbow runner. Came out very good. I rubbed the fillets with a little olive oil and then seasoned with salt, pepper, and some Everglades Heat seasoning (one of my favorite seasonings for seafood). Smoked with an apple/pecan mix at about 225 for about an hour. Turned it into a giant bowl of fish dip, everyone has been eating it for the last 2 hours, I hope they have an appetite for the mutton snapper and tilefish picatta I'm planning on making in an hour. I'll post some pics later this week of my smoked turkey and the fish.

[bolo]

tonight I'm goin' to try my 1st attempt at "smoking" kingfish using liquid smoke (only way to go in a condo), I'll make fish dip and will tell ya how it came out. Fish is in brine now (also my first time in using brine, I made it with water, rock salt, sugar, worchester sauce, herbs and a lil bit of liquid smoke) and tonite it will be in the oven, I was thinking cooking it at 230 for about 1 hour, see what happens!

Use very little liquid smoke. It is very powerful and can make your food taste like crap if used incorrectly.

[bolo]

I'm glad you are happy with the results. You thought I was joking about that stuff. They use that in BBQ sauce.