My friend speared some Amberjack on Sat. and gave me some filets so I decided to smoke it with some mackerel that I caught last month. Amberjack is my favorite fish for smoking and mackerel is a close second. I fired up the "Cracker smoker" and put some grapefruit wood and some maple on the coals.
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Some of the filets were very thick, about 3", and I had to butterfly them. I like to smoke fish with the skin on as it keeps in the moisture in. I used foil for the pieces that I butterflied from the thick filets. I let 'em dry a little while & sprinkled salt on fairly heavily. That is the only thing that I do to 'em. Every once in a while someone asks for Cajun or some other rub on 'em & that is OK but I like 'em best with just salt.
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I usually use briquettes but I had none so I used lump and I have to say it really makes a hotter fire. The temps were holding around 200*. Usually it runs 170*. I had a heavy smoke set-up and it really pushed it out.
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The fish was done in less than 4 hours. Usually it will run 5-6 hours. It is right at 80* today so that contributed to the fast smoke. I have to use much less lump next time. Anyway, I pulled the fish & wrapped it in freezer paper & then foil. It is still hot & I want to keep 'em moist. The juices were coming off of it when I picked it up to wrap it.
My wife will make fish spread with half of it. She makes the best I have had. Anyone wanting her recipe, send me an e-mail or PM and I'll get you the recipe. If enough want it I'll post it in this thread.
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Thanks for looking.
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Some of the filets were very thick, about 3", and I had to butterfly them. I like to smoke fish with the skin on as it keeps in the moisture in. I used foil for the pieces that I butterflied from the thick filets. I let 'em dry a little while & sprinkled salt on fairly heavily. That is the only thing that I do to 'em. Every once in a while someone asks for Cajun or some other rub on 'em & that is OK but I like 'em best with just salt.
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I usually use briquettes but I had none so I used lump and I have to say it really makes a hotter fire. The temps were holding around 200*. Usually it runs 170*. I had a heavy smoke set-up and it really pushed it out.
<a href="http://s1220.photobucket.com/albums/dd442/L20A/?action=view&current=100_0576.jpg" target="_blank"><img src="http://i1220.photobucket.com/albums/dd442/L20A/100_0576.jpg" border="0" alt="Photobucket"></a>
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The fish was done in less than 4 hours. Usually it will run 5-6 hours. It is right at 80* today so that contributed to the fast smoke. I have to use much less lump next time. Anyway, I pulled the fish & wrapped it in freezer paper & then foil. It is still hot & I want to keep 'em moist. The juices were coming off of it when I picked it up to wrap it.
My wife will make fish spread with half of it. She makes the best I have had. Anyone wanting her recipe, send me an e-mail or PM and I'll get you the recipe. If enough want it I'll post it in this thread.
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Thanks for looking.
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