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.

TravisLovesYaks · 01-26-2014, 11:13 PM

Yummy! That looks so good.

Baja_Traveler · 01-27-2014, 06:04 AM

Smoked Fish....... My favorite subject.......Mmmmmmmm

StinkyMatt · 01-27-2014, 06:24 AM

Baja Traveler.......you should be arrested!

That photo is going to cause civil unrest.....

Sweet eats.

01-26-2014, 08:40 PM	#1
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. __________________

01-26-2014, 11:13 PM	#2
TravisLovesYaks Big Pappa Join Date: Jan 2014 Location: In My Yak Posts: 10	Yummy! That looks so good. __________________ Viper 10.4 ~

01-27-2014, 06:04 AM	#3
Baja_Traveler Senior Member Join Date: Nov 2005 Location: Table 17, Bay Park Fish Co. Posts: 943	Smoked Fish....... My favorite subject.......Mmmmmmmm

01-27-2014, 06:24 AM	#4
StinkyMatt Senior Member Join Date: Jun 2010 Location: Under a bridge Posts: 2,168	Baja Traveler.......you should be arrested! That photo is going to cause civil unrest..... Sweet eats.