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Message
Tips for smoked redfish
Posted on 10/13/15 at 6:59 pm
Posted on 10/13/15 at 6:59 pm
I've got a big slab on the half shell currently on the smoker with some thighs. I just did a basic one over of some Cavenders seasoning on the fish and the smoke is right at about 255 and steady. I'm reading about 145 degrees on the fish. Is there anything else I need to know? Thanks
smoker is a 22" WSM
smoker is a 22" WSM
This post was edited on 10/13/15 at 7:00 pm
1
Posted on 10/13/15 at 7:08 pm to PapaPogey
When it first starts to "flake" with a fork, immediately pull off the grill.
Posted on 10/13/15 at 7:11 pm to ragincajun03
will it start to curl on the edges like it does over a high heat or a fire?
Posted on 10/13/15 at 7:20 pm to PapaPogey
Just push it with a fork or knife and when it releases from the skin it is done.
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