If I follow the cooking tips for fresh water fish, will I have the same cooking times and Temps. for Salt water fish Red,s, Baracuda or Yellow tail.
Thank you,
Dave
Hook um and Cook um!
Welcome boatgofast! Like the name! Top speed? If by "reds", you mean red salmon, I can help you...but I think you mean red snapper since it's included with "baracuda or yellow tail". Just checkin'....[?][8D]
35 years of extinguishing smoking stuff and now I'm wondering WHY!
Kummok @ Homer, AK USA
OPPS EDITED OUT. *Olds was brain dead when he replied*
Olds
(http://www.susanminor.org/Rayeimages/gif/Launch47.gif)
Smoked Yellowtail? I usually try to eat mine raw!
The only saltwater fish I have smoked is Bluefish and Mackerel. I found the fillets smoked better than the whole fish. They seemed to dry out a little better, and absorb a little more of the smoke flavor. I bet the only difference between smoking saltwater and freshwater fish is the size. I would try to cut the baracuda steaks maybe an inch and a quarter thick and I would probably be sure to fillet the drum. Let us know what you decide and how it turns out.
Foam Steak you ever try Mullet? They may have a few more bones, but IMO that is the only fish to hot smoke!
Olds
(http://www.susanminor.org/Rayeimages/gif/Launch47.gif)
Thank you all, gona give it a try tonite.
Hook um & Cook um,
Dave
Well just an update, I smoked the baracuda. The fish was about 7Lbs and 28" long. I choped it in 2 (and bent to fit) and smiked it hole at 200% for 1Hr:30Min
Hot Digity it was good
Dave,
Hook um N Cook um!
Welcome, Dave! Bluefish and mackerel are great in the smoker, too!
John
Newton MA
Fish and smokers are just a natural marraige![:p][:p]
35 years of extinguishing smoking stuff and now I'm wondering WHY!
Kummok @ Homer, AK USA