BigBendFishing.Net

I'm a inshore fisherman and don't get the chance to catch many kings or AJ's, but I've got a smoker. If any of you happen upon an extra fish I'll be glad to smoke it for you, an split the fish. I live in the Tallahassee area.

I'm also planning on going to the NW bash, maybe some smoked fish would be good to bring.. Just a thought

There are few things that don,t taste better smoked.
A friend of mine has a home made smoker, he smokes fresh caught trout and mackerel, they taste delicious.

Do you smoke chicken ?
What wood chips do you use ?

I haven't tried trout smoked,since it's so good broiled, but mackeral is one of my favorites and is available inshore.
I've smoked chicken and turkey, both excellent.
As for chips, now I'm using Hickory since I had a hickory tree fall on my house this summer and had it chipped up. I think I have enough for the next 100 years. It good for the local flavor, very local.

If a cherry or apple tree fall on your house this year, I recommend you chip them up and try them in your smoker.

The trout he smokes are freshwater rainbow trout, but I would imagine that your sea trout would be just as good.

Smoked fish at the NW Bash, thats another reason I will be there.

When I was in New York I had some Salmon smoked in a maple syrup flavor. Not sure if they brushed it on like bbq sause or if it was something else. It was very good. Maybe you could experiment with that if you like syrup. Thye had several other flavors but that was my favorite.

I don't want to sound like an expert, I just do this for our family and friends to get a good thing, but I smoke salmon often a great great taste.
Smoking fish really is a wonderful thing. Smoked fish will stay for several weeks in the refrig and easily over a year in the freezer, it is a preservative style that has been used for centuries.

Start with soaking the fillets in brine for at least 6 hours,
then smoke, I'm lazy I use a electric smoker,for about 4-6 hours.
all you are doing is getting the moisture out to prelong freshness.
It sure dances on the tongue.

We tried smoked grouper throats for the first time this week. Same method as ^. Much easier than frying, and oooooohh so tasty.

Sounds , I never smoked grouper, usually try fish with a higher oil content, I'll have to give it a go sometime.

I save the rib cages from grouper fillets and put them on the smoker with some mullet. I just don't brine them as long nor cook them as long as the mullet.
My favorite woods are pecan and cherry. The cherry is especially good on pork. For beef and fish I prefer the pecan.(I have over 30 pecan trees so green pecan is not a problem)
Whole chickens perched on a half empty Budwieser can is another meal that is easy on the smoker.

My favorite vegatable is smoked asparagus.(Yep you read that right)
Slice a large sweet onion(preferably Vidallia) into 1/4 inch slices placing them in a single layer in the bottom of a rectangular glass casserole.
Follow with a layer of fresh asparagus( about 2 bunches)
Top this with a mixture of melted butter and minced garlic.
Put on top rack of smoker and let cook at 175 degrees for about 1 1/2 to 2 hrs the asparagus should be wilty but still firm and cruchy.
Serve with balsamic vinegar and extra virgin olive oil.
Goes good with beef, chicken, lamb(I like lamb chops) fish, or pork!!

I found the expert, all your recipes sound worth trying.
The beer bottom chicken is a favorite of mine also, I use the smoker
or the grill. Maybe I can trade some hickory for some pecan and cherry
chip someday.

My neighbor has a pecan tree I am going to get me a smoker and try some of this stuff. I am sure my neighbor won't mind a few missing limbs.

RX,
We forgot to tell everyone the most important part of a smoker is...
DON'T PEEK!!!!
The temptation to lift the lid and look at your dish is great.
Don't do it!!!
Every time you open the lid you can tack on approx 20 minutes to your cooking time.
Trust your smoker to do the work and if it ain't broke...don't fix it.

Sunday night....

Grilled quail with pecan smoke
With poultry shears, split quail down the spine and down the center of the breast.
Marinate for 1 1/2 hrs in olive oil, garlic, red wine vinegar, a few dashes of worcestershire, season with a little cayanne pepper to taste.
4lbs of KINGSFORD white hot with a few chunks of green wet pecan wood
Place quail halves rib bones down and immediatly close lid to hold in the smoke.
Let cook for 5 mins
Open lid to let fire breath and regain heat
Turn quail and close lid again.
Let cook for about 10 mins(the fire will be cooler than when you started)
Open lid and finish cooking
They are done when there is no pink near the bone
Do not overcook or they will be dry and tough

Serve with salad greens
Mashed potatoes(Special recipe later)
white acre pease w/smoked ham pieces
Bread of your choosing

Chardannay goes real good with poultry.

Tune in next time for more outdoor cooking with Dewey

What kind of smoker are you guys using? My old cookin cajun has all but fallen apart and I need to buy a new one.

I use a Chargrill manufactured inColumbus Ga
Firepit at the bottom
Water and seasoning pan
grill
12" space
top grill
Spacious lid with built in thermometer
It all comes apart for easy transport and cleaning

I won it at the NWTF banquet several years ago and didn't know what I had.
Thought it was a small portable grill because it was in a short box.
What a pleasant suprise when I opened it an put it together.

dewyafish.......we use the smoker about the same way I was just wondering were you get the half budwiser can......I have yet to fine them in the stores or in my cooler.....LOL what about the guail they didn't get the budwiser treatment or get the chance to set on the can.....LOL OH just one more thing do you leave any beer in that half a can that you sit the birds on......my cooler is alway open for you when you need it..........