YT Collars and Bellies - Smoked - Kayak Fishing Adventures on Big Water’s Edge

EntropyFletch · 08-05-2014, 02:31 PM

I smoked some YFT loins Sunday and they came out great. Brined for about 4 hours then quick rinse and sit in fridge for 2 hours then smoked at about 195 for a couple hours over alder.

I've got a question for you guys, I can't get smoke below 195 or so, so how do you cold smoke at 170-180?

YakDout · 08-05-2014, 02:32 PM

less charcoal more venting

seaquinn · 08-05-2014, 05:20 PM

wow, excellent comments and suggestions all!

I like this:

- Applewood chips for me
- Soaked in water for a 1/2hr
- Use only one pan of chips for enough smoke flavor (don't get carried away with the smoke)

As to "why" to rinse off the brine, I'm not sure, but I did a quick rinse. Maybe so it is not too salty?

I also have read about setting for awhile after the rinse, to set the "pelicule", all great ideas! Experiment and fine-tune, and keep experimenting. And drink very good beer along the way!

bwana · 08-10-2014, 01:42 PM

Smoked 3 batches of YT, BF and YFT today for a fellow BWE member. Here is a picture of the YT and BF bellies smoked using Cowboy chunk coal, apple wood and coated with Raspberry Jalapeno jam:

Using a homemade slow cooker/smoker with infinite vent control:

And my 9 week old helper that makes finding time to fish a little harder these days.

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08-05-2014, 02:31 PM	#1
EntropyFletch Member Join Date: May 2014 Location: San Diego Posts: 37	I smoked some YFT loins Sunday and they came out great. Brined for about 4 hours then quick rinse and sit in fridge for 2 hours then smoked at about 195 for a couple hours over alder. I've got a question for you guys, I can't get smoke below 195 or so, so how do you cold smoke at 170-180?

08-05-2014, 02:32 PM	#2
YakDout Brandon Join Date: Jul 2011 Location: San Diego Posts: 2,345	less charcoal more venting

08-05-2014, 05:20 PM	#3
seaquinn wishin' I was fishin' Join Date: Jan 2006 Location: Blossom Valley (near El Cajon) Posts: 148	wow, excellent comments and suggestions all! I like this: - Applewood chips for me - Soaked in water for a 1/2hr - Use only one pan of chips for enough smoke flavor (don't get carried away with the smoke) As to "why" to rinse off the brine, I'm not sure, but I did a quick rinse. Maybe so it is not too salty? I also have read about setting for awhile after the rinse, to set the "pelicule", all great ideas! Experiment and fine-tune, and keep experimenting. And drink very good beer along the way!

08-10-2014, 01:42 PM	#4
bwana Senior Member Join Date: Jun 2006 Location: El Toro, CA Posts: 244	Smoked 3 batches of YT, BF and YFT today for a fellow BWE member. Here is a picture of the YT and BF bellies smoked using Cowboy chunk coal, apple wood and coated with Raspberry Jalapeno jam: Using a homemade slow cooker/smoker with infinite vent control: And my 9 week old helper that makes finding time to fish a little harder these days.