smoked a small king friday night, friends say it’s some of my best yet- gonna make a big dip to bring to deer camp.
that fish was given to me, but some people take kingfishing to the limit 
www.youtube.com/watch?v=_TJntzEPAn4
small kings like in the 10 pound range are awesome if you eat em fresh. grilled the day you catch it is great
spanish are also great grilled
“mr keys”
to me black sea bass are the salt water crappie. very , very, good. white meat and not oily.
BSB are good. I really like smaller black drum. Those make great fish sandwitches. Sheepshead are great. Whiting are best fried but you could do what me and my buddy do at his place. Cook em on a griddle while squeezin lime juice on it, use some cajun seasonin as well and its delicious, break it up and put it on rolls, delightful!. Shark steaks are pretty good as above. Reds trout and flounder of course. I like to use my fresh mullet as fish sticks, fillet and cut then fry. That’s all I eat
SEAFOX 185DC MERC 125
[MRS KAREN]
14’TARPON 100 paddlepower
[SALTY FLY]
What are y’all using to smoke your fish?
I want to get a Big Green Egg soon, wondering if that would work?
Thanks all for any input,
NN
06 200 Bay Scout 150 Yam
We just use the gas grill (cause we were too poor to buy a smoker until recently). Turn it way down and then add water-soaked wood in a stainless pan, set right on top of one of the burners set on low. Not as easy as a real smoker. But the fish still taste delish.
Tidewater 196DC
Yamaha F115
Pungo 120How long does that usually take?
Any fish work smoking em, also served whole(filet) or in dip etc?
i have a cheap brinkmann because my dad gave it to me- the cheap bullet-shaped ones. charcoal pan in the bottom, water pan above it, two racks. i put a generous pile of coal in, once it’s rolling i feed it with wet chips and even dry chunks until the heat drops off (3hrs or so). at that point, if the fillets are thin (bluefish/spanish) i’ll stir the coals and let the coal burn out, then pull them off that night or the next morning. if they’re thick fillets (more than 3/4-1") i usually put more coals on and leave them as hot as i can overnight.
i usually like to dry my fish out for making dips or eating like jerky, but they could of course be “smoke-cooked” in a similar fashion on about any grill in an hour or less for straight table fare. as JimIslander said, wet heat is better.
brining fillets is key, so is letting them dry at air temp slightly before putting them on the smoke.
ionic, if you cook them fast and hot with smoke added, any fish will work. white, flaky fish is great if it’s essentially grilled with smoke on top. if you’re drying them out and wanting a jerky-type result, go with oily fish. i’ve had great results with mullet, bluefish, spanish and kings. haven’t had the stones to try a menhaden dip yet 
What are these “dips” everyone keeps talking about?
1802 MITCHEL CC
21’ NEWPORT DAYSAILER
quote:
Originally posted by BREEZE1What are these “dips” everyone keeps talking about?
1802 MITCHEL CC
21’ NEWPORT DAYSAILER
the search function is your huckleberry:
http://old.charlestonfishing.com/forum/topic.asp?TOPIC_ID=116316
http://old.charlestonfishing.com/forum/topic.asp?TOPIC_ID=114945
http://old.charlestonfishing.com/forum/topic.asp?TOPIC_ID=114969
http://old.charlestonfishing.com/forum/topic.asp?TOPIC_ID=113070
http://old.charlestonfishing.com/forum/topic.asp?TOPIC_ID=114014
I would add Sheepshead and pompano to the list.
The worse the society, the more law there will be. In Hell there will be nothing but law, and due process will be meticulously observed.
- Grant Gilmore
to those who cook mullet…when filleting do you skin em as well or just scale em and leave the skin on?
quote:
Originally posted by OhioNavyNuketo those who cook mullet…when filleting do you skin em as well or just scale em and leave the skin on?
Scale and cut out ribs along with black stomach lining. Also take your knive and scrape the back bone good. Pan fry whole. Don’t even think about freezing unless you want them later for bait. If you get any with roe throw that out…imo.
< Evil is simply the absence of God >
I’m surprised only one person mentioned triggerfish. IMO it’s the best eating fish around.
If two wrongs don’t make a right, try three.
triggerfish is the bomb!
also have to mention that joltheads are fantastic as well
freezer is empty right now. could really go for a bottom trip sometime soon. will have to find someone to take me 
“mr keys”
One of my favorites is red snapper throats! Being from Bama, we would get back from a trip and grill these on the big green egg with butter, salt and pepper. Leave scale and fins on, just crack the breast so it lays flat on the grill. Meat will fall off the bone in huge flakes. The best part of the snapper by far.
I would not trade my big green egg for anything. It is the best grill, smoker on the market. I have smoked on it for 36 hours at 225 without adding coals, to wood fired pizzas cooked at 650 degrees and that thing is built to cook some pork my friend!
My wife bought me this a few years back for Christmas. It does a nice job smoking and is very versatile. It can be used as propone cooker (that’s what the base is), charcol grill, propane grill, or all combined as the smoker with levels of rack. You can fit 4 chickens or butts on it (2 on each rack level). She bought it at Bass Pro but I didn’t it see on their website now. Many others have it though, including the evil Wal Mart. I plan to “upgrade” to something with more capacity at some point but this was a good start to experiment with smoking (and it has other uses if you need).
http://www.masterbuilt.com/index.php/7-in-1-smoker-grill-black.html
quote:
Originally posted by COOLBREEZEto me black sea bass are the salt water crappie. very , very, good. white meat and not oily.
I like the way you think. Sea bass and crappie are my two favorite fish when it comes to frying.
Man I forgot to mention the Spades. Can’t believe no one mention them in this thread. I’d say Tuna, Cobia, then Spades bout top my list. Spadefish taste a lot like Sheeps…only better. Triggers are right there with em though.
Key West 196;150 Yammie
Life Is Good…Gotta Love It!!!