Can anyone give me an approxamate time for smoking a king mack in a brinkman electric smoker? The filets are soaking in a brine for 24 hrs. Got the brine mix from Bass Pro Shop. This is my first attempt at this, any advise would be helpful. Thanks Tight lines.
Looks like somewhere between 3 and 5 hours depending on the smoker and size of the filets etc. Let me know how it turns out I have some King steaks I want to smoke up. This recipe came from another website:
There are two methods to prepare smoked fish.
The first method allows you to preserve the fish for a longer period of time. Prepare a brine of 1 gallon of water, 2 cups Coarse Kosher salt and 1 cup brown sugar.
This needs to be mixed until well blended. Place fish in a covered container and soak the fish overnight in the refrigerator.
Another method would be to lightly salt the fish then add garlic powder and Tony Chachere’s Original Creole seasoning.
Then smoke for a minimum of 3 hours and no longer than 8 hours depending on the temperature of the smoker.
Preferably the heat indicator should be in the middle of the range and smoke for 5 hours. You don’t want to smoke it too long or it will get tough.
Long Enuff
What the heck, I am going to go ahead and smoke a grill full of kingfish steaks today (charcoal smoker). I will let you know how they turn out.
Long Enuff
People seem to smoak lots of mackerel, and I’ve had smoaked marlin that was good too back in the day. What else do you think lends itself to smoaking? What about dolphin or grouper?
Just about any fish does well smoked, but your top tier eating fish don’t really need it to be excellent table fare. The benefit of smoking, is it takes the lower grade table fish to another higher level. To answer your question, dolphin or grouper would be great smoked, but they are great cooked any other way also.
Long Enuff
2 cups of salt will be too much! I use a cup to a gallon of water and make sure it is mixed well. I use the brinkman charcoal smoker and it takes 3 to 3 1/2 hours for most king filets. I make up sort of a rub that I put on top of the filets, use chili powder, brown sugar, garlic salt or powder, Tony Chacheres stuff, sprinkle some worchester stuff, season salt, Texas Pete and anything else I have in the cabinet.
good thread! anyone got a fish dip or fish salad rec. they use for teh smoked king or you just serve as smoked king?
JPW
Long Enuff, I was planing to smoke some king tonight as well. will reply on how it turned out. Tight Lines.
Looking forward to input tide rider. H. O. I am going to try using some of the left overs just as you would tuna in tuna salad.
Long Enuff
I had some smoked mack dip from Summerlands Seafood in Ft.Pierce, this is years back , but it was good stuff. Gonna try to make some. Old henry if you find a dip recipe how about sharing. Tight lines
Old Henry and tide rider this dip recipe is close to the Florida stuff, just leave out the liquid smoke. I am going to try it as well:
Smoked Fish Dip
“This recipe for smoked fish dip is world class, puts most others to shame, and is served in several prominent restaurants on the gulf coast of Florida. We used smoked whitefish, well boned, but any other smoked fish should work. Serve with crackers, lemon or lime wedges, and capers.”
INGREDIENTS
• 2 cups flaked smoked whitefish
• 2 tablespoons fat-free mayonnaise
• 4 tablespoons fat-free sour cream
• 1 pinch Old Bay ™ Seasoning
• 4 drops hot pepper sauce, or to taste
• 3 drops Worcestershire sauce, or to taste
• 3 drops liquid smoke flavoring (optional)
• cracked black pepper to taste
DIRECTIONS
- Place whitefish, mayonnaise, and sour cream in the bowl of a food processor. Season with Old Bay ™ seasoning, hot pepper sauce, Worcestershire sauce, liquid smoke, and cracked black pepper. Blend all ingredients until consistency reaches a spread.
Long Enuff
The king is in the smoker right now, got some smoke rolling. I’ll check around the three hour mark. Long Enuff, the recipe looks like the bomb!! can’t wait to try, that will probably be tomorrows project.
Well I must admit the smoked mackeral wasn’t my favorite; when I brought it in the house the girls and wife held their noses and ran! It was very strong and fishy smelling. I ate a piece or two and it was ok but not up to the same standard that I am used to. The dip was better once it was chilled, but it wasn’t up to par either with our local shrimp and crab dips. Needless to say, every thing we try can’t be a home run or it would be too easy.
Long Enuff
I have never smoked a king, but i imagined it would be very fishy; even on the grill, I cook mine 30-45 min. to kill some of that strong taste, even after marinating a couple hours or more. Also, you must cut out the red mead, hope you did. Fresh, and well cooked is the only way I like kings personally; opinions welcome…
“The big one’s still swimming, let’s go.”
We smoked our kings and they turned out wonderful can’t wait to do it again. Long Enuff sorry it didn’t turn out so well, better luck next time.