Dusting off the ole' smoker! - Kayak Fishing Adventures on Big Water’s Edge

JarrodMc · 01-26-2014, 08:40 PM

I smoke mine in a Brinkmann smoker with Oak coals and cherry or hickory chips at 200 degrees for around 2 hours depending on size of fillets. I don't use a pan of water because the brine locks in a lot of the moisture and if you let the meat develop that pellicle Neil is talking about when you let it sit, you won't lose much moisture.

I did some yellowfin I got from a buddy this weekend and it was perfect.

01-26-2014, 08:40 PM	#6
JarrodMc Senior Member Join Date: Nov 2012 Location: Vista Posts: 411	I smoke mine in a Brinkmann smoker with Oak coals and cherry or hickory chips at 200 degrees for around 2 hours depending on size of fillets. I don't use a pan of water because the brine locks in a lot of the moisture and if you let the meat develop that pellicle Neil is talking about when you let it sit, you won't lose much moisture. I did some yellowfin I got from a buddy this weekend and it was perfect. __________________