Reel Repair by Alan Tani

something that I do not do often enough - today was some Yellowtail!

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.

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)

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.

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