Smoked three good sized mullet yesterday.
1. Dryed them first for about 30/40 minutes.
2. Sprinkled them heavily with seasoned salt and let them set another 30 minutes.
3. Placed them in 180 deg. preheated smoker with Alder smoke already started.
4. After 2 hours, I increased temp to 220 deg. for 1 more hour.
I used the top three racks and rotated top to bottom at 1 1/2 hrs and 2 1/2 hrs. The middle rack stayed where it was for the full time.
They came out perfect. Don't know if I would change anything.
I love this smoker. Never smoked a thing before and now I have done a whole chicken which I learned should be finished on a grill, a 2" steak which I smoked for a half hour and finished on my grill the next day, and now my mullet. Everything is so easy. I will admit, I could not have done it without the help I received from you experienced smokers. My thanks go out to all of you.
Nathan
Glad to here all the good results! ;) I have not done fish yet, but I have an uncle that takes mullet and slices them into relatively thin strips, adds salt and pepper to taste, and smokes them (including the back bone) in a large wood smoker (home built). They are to die for!
I thought a mullet was one of those bad hair styles from the 80's. ::) (http://tbn0.google.com/images?q=tbn:5l82k2VOn-0pbM:http://imagescommerce.bcentral.com/merchantfiles/5084954/mullet%2520wig.jpg)
Sherlock I can practically smell those mullet. I just finished the mackeral I smoked the other day. You're right about the Bradley, it is amazing.
Just wait until you do a Boston Butt. You won't believe it.
Or shrimp.
Or a brisket.
Or ribs!!! Oh, rrriiibbbs!!!
If you're looking for Mullets, this is the place.
http://www.mulletsgalore.com/
Welcome to the forum.
You're going to love it.
Carter