something that I do not do often enough - today was some Yellowtail!
Yellowtail with Cherry Wood..jpg
I have a variety of smokers (including a couple of vintage Luhr Jensen Little Chiefs) but I always feel comfortable with my old Weber - was a housewarming present from my parents when I bought my first house - over 30 years ago - and still going strong.
Yellowtail getting some color.jpg
Getting some color, and lately I have been using a LOT of cherry wood (maybe has something to do with getting a deal on a 25# bag)
Yellowtail Done.jpg
I feel somewhat bad - not doing a "plated" photo but to be honest, family has descended upon it like sharks at Guadalupe....
- john
Looks tasty.
Is it hot smoked? How long/how hot?
Hot smoked, indirect. Temp taken at the vents (near the top of the dome) I try to keep in the 300-350F range. Was opened to rebaste with marinade (and recharge the wood pellets) at 15 minutes. Total time was right about 40 minutes. Nice, moist and tender. - john
Looks very nice, I should do that again. :D
I normally smoke Bonita as they usually have more fat.
looks tasty. I'll send you some salmon !!!
Cheers:
Todd
Good job! I would want to try this with some of our oilier, less less desirable as table-fare fishes like bluefish.
Ever think about putting a pan of water under the fish on the indirect side of the grate? It's supposed to moderate the heat so you can more gently hot smoke the fish.
looks yummy :D