Saturday's smoke (seafood)

[garbadee]

The plan for tomorrow is to smoke some fish (Grouper and Wahoo fillets) as well as shrimp and scallops.  Using JJC's recipe for fish brine as well as Smoked Shrimp and Scallops. 

[ronbeaux]

Patiently waiting!

[SnellySmokesEm]

Take Pictures ;D ;D ;D

[stantonl]

Can't wait to see pics.
Larry

[garbadee]

Started with chicken this morning.  Basically thinly sliced breast meat and a stuffed chicken (Anaheim Pepper, cheese and ham) wrapped in bacon.

Here is finished product.


and stuffed chicken




Wasn't sure how long to cook the plain breasts so waited for Bradley to break 200 degrees and smoked for an hour.  The breasts were very thin so I came close to chicken jerky.  Used Oak.  Decent taste but a bit dried out.

Moved stuffed chicken to top and then put in scallops and shrimp.  Cooked about 40 minutes and removed seafood.  Seafood came out nice but put too much pepper on them for the wife's taste.  Temp was around 180 as I recall.  Used Alder.  Put the seafood in some pasta for lunch.

Pulled the stuffed chicken right before I put in the fish.  It came out great.

Used brine recipe for fish.  Soaked overnight.  Did a light rinse per brine directions.  Smoked with Alder for about 3.5 hours.  Found out my Maverick remote display was not registering the actual temp from transmitter (apparently the remote display was stuck on a 138 degrees)  looked on transmitter and it read 198 degrees.  Fish looked done so brought it in. 

Fish cooked nice but very salty.  Finished product.



Will have to rinse a bit better next time (1 lb Grouper and 1/2 lb Wahoo).