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Kingfish in smoker


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7 replies to this topic

#1 OFFLINE   Benzeenees

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Posted 25 March 2012 - 09:49 AM

I've tried smoking kingfish before using a recipe for smoked salmon. The result looked OK but seemed a bit dry. So today I'm trying a different approach. Firstly I got the smoker really smoking without any water in the water tray. Then I turned the heat right down and put the water tray in. Waited another 10 minutes for the water to come up to temperature, then put in the fillets. These had been brined overnight, dried and coated with brown suger and chili powder. I'm giving them 40 minutes in the smoke. They should be finished in about 10 minutes!

It's smoking like a steam engine at 200F which is about 90C. The fillets will be hot smoked at this temperature.

#2 OFFLINE   Hooked up

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Posted 25 March 2012 - 09:53 AM

sounds good mate, any chance of a pic when its done?

thinking about getting a smoker myself i want to try tailor and kingfish,

what other fish have you smoked that youve enjoyed?

#3 OFFLINE   Benzeenees

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Posted 25 March 2012 - 09:59 AM

Years ago I did a lot of trout fishing and regularly caught some large browns up to 3.5kg. Tried hot smoking which was good. But at the time I was working as a TAFE teacher and one of my fishing mates was a plumbing teacher. He made me a cold smoker out of 2 x 14 gallon drums. We used to cold smoke the browns for up to 24 hours. Beautiful! I've also hot smoked tailor and Aussie salmon. Smoked tailor is wonderful and the salmon isn't bad either. I've also done bonito which is good.

Edited by Benzeenees, 25 March 2012 - 09:59 AM.


#4 OFFLINE   Benzeenees

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Posted 25 March 2012 - 10:12 AM

Attached File  IMG_1269_edited-1.jpg   470.77KB   10 downloads

#5 OFFLINE   Hooked up

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Posted 25 March 2012 - 10:38 AM

Attached File IMG_1269_edited-1.jpg   470.77KB  10 downloads

now they look the goods, cheers mate :)

enjoy buddy yum

#6 OFFLINE   Benzeenees

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Posted 25 March 2012 - 11:08 AM

probably could have been left in for another 10 minutes, but they are cooked and ready to eat.

#7 OFFLINE   Framedtrash

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Posted 25 March 2012 - 02:10 PM

All i do to my kings is knock the fillets off
Make a 70/30 mix of brown sugar and salt
Rub the mix over the fillets and leave in fhe fridge for 3hrs
Then take them out of fridge and smoke thrm for 10-15min
Posted Image
Posted Image

Edited by Framedtrash, 25 March 2012 - 02:18 PM.


#8 OFFLINE   Benzeenees

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Posted 25 March 2012 - 04:18 PM

The fish I did today turned out fine, but I would have liked a bit more salt. I think I'll try a dry rub next time. Interested to see that you cut the filleys up into smaller pieces.