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Message
smoking redfish advice
Posted on 9/23/19 at 8:51 am
Posted on 9/23/19 at 8:51 am
Need advice on smoking redfish on the half shell. never smoked fish before. What are some tips to doing it right?
I have a backwoods little chubby.
should I brine the fish?
what temps?
how long?
what woods should I smoke with-Pecan, oak, etc?
TIA
I have a backwoods little chubby.
should I brine the fish?
what temps?
how long?
what woods should I smoke with-Pecan, oak, etc?
TIA
5
Posted on 9/23/19 at 9:06 am to tchoupastyle
I have never smoked redfish on the half shell so I can't really help you there.
All I can say is I would try and get adler wood. Oak would work too. I think you might go a little too strong with pecan wood unless you are smoking it pretty hot and fast otherwise it is gonna be too powerful.
All I can say is I would try and get adler wood. Oak would work too. I think you might go a little too strong with pecan wood unless you are smoking it pretty hot and fast otherwise it is gonna be too powerful.
Posted on 9/23/19 at 9:08 am to tchoupastyle
find yourself a good fish smoking recipe and follow it. I would not use a hardwood like pecan or hickory--they are too heavy for fish. Use a fruit tree like apple or alder.
there are two schools on smoking fish: Hot smoking or cold smoking. do some research and let us know what you are looking to achieve.
there are two schools on smoking fish: Hot smoking or cold smoking. do some research and let us know what you are looking to achieve.
Posted on 9/23/19 at 9:12 am to tchoupastyle
I've never done thin fish but from what I've read they are typically brined, dried for several hours then cold smoked. The big thick chunks I do (tuna, ling) I do not brine but smoke to 145F internal. But, I always use mine in tuna salad so I'm not concerned with keeping it moist. Now I'm craving smoked tuna salad
somking meat forum fish
Edit -temp for me is as low as I can get (~240F) and as mentioned use a light wood typically apple. Fish cooks quick, big fat chunk of tuna is done in 1.5 hrs
somking meat forum fish
Edit -temp for me is as low as I can get (~240F) and as mentioned use a light wood typically apple. Fish cooks quick, big fat chunk of tuna is done in 1.5 hrs
This post was edited on 9/23/19 at 9:16 am
Posted on 9/23/19 at 11:37 am to tchoupastyle
Lemon juice, minced garlic and a decent blackened seasoning mix that has a bit of paprika. Butter on top the filets.
Pecan wood should be find. Hickory would be too strong for fish. Apple/cherry would probably work great, but I’ve only done over charcoal or a bit longer smoke with pecan.
Pecan wood should be find. Hickory would be too strong for fish. Apple/cherry would probably work great, but I’ve only done over charcoal or a bit longer smoke with pecan.
Posted on 9/23/19 at 12:44 pm to tchoupastyle
quote:
I have a backwoods little chubby
That's some south Arkansas shite right there. TMI.
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