Too Windy to Fish so.....
 

Let's smoke some yellow tail!
Yesterday morning I pulled the rest of my YT out of the freezer and rolled it in a dry rub of 60/40 salt/brown sugar with various other seasonings. After liberally coating the fillet strips, I then lay them down on a bed of the mixture on some clear wrap, put some more on top. Then firmly roll a few layers of the wrap and put in a plastic bag for 24. Store in the fridge.
Rinse well, then air dry until the pellicle forms. Smoke with your favorite wood, (I'm using apple) keeping the temp low and I'll update when done.

Soo when is lunch?

Nice! Did you build your smoker?

Pellicle= new vocabulary word.
Thanks 😃

It's coming along
 

Lunch is at about 3pm:D:D:D

I built the smoker, the inner walls are pine, the outer, cedar. Insulated, and aluminum diamond plate on lower two feet and floor. Turkey fryer burner for heat, cast iron pan with wood for smoke.

How much did that little project cost? :eek:

I use to make smokers out of refrigerators way back then and just use an electric burner with a small pan for chips. Cost hardly anything to make.

I have competed in bbq competitions and like the Weber Smoky Mountain Smoker. I also love my homemade 55 gallon drum vertical smoker even more.

You can make a 55 gallon drum smoker for about 100-150 and it will use a 22" weber cooking grate.

The Weber Smoky Mountain comes in two sizes 18 and 22 inches.

They go for 299 and 399 respectively.

Smoked fish is best with heavily oily fish. I like yellowtail but not smoked usually but some like it so your taste may vary.

If anyone wants plans I will try to dig up a post to make the 55 gal. drum smoker.

Don't ruin my fun!!!
 

Hey now.......sometimes we have "runaway" costs! At least that's what I keep telling myself.

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I would be interested!
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Here are the base plans I used to make mine...

http://www.popularmechanics.com/home...n-drum#slide-1

Not as nice as Liprippers, but I like it's portability and commercial look. I made some changes to the lid for better air flow control, welded the air intake pipes, and made short removable legs.

This makes a killer smoked pork butt and ribs, and pulls duty as a smoker when needed. It creates a wet smoke even though the fire is directly underneath - go figure.

Also after 12 - 14 hours of slow cooking only about 60% of the Cowboy lump charcoal is used up. I have never seen something use so little fuel for so long.

Here is the thread where I got the ideas to build an UDS (Ugly Drum Smoker)

http://www.bbq-brethren.com/forum/sh...ad.php?t=43943

I did not put any valves on it. All I did was drill three holes on the bottom for vents and used three magnets to cover up the holes and control heat.

I had an old weber kettle top cover which I had to bend and open up the edges for it to fit on my drum.

It works great and is super low tech which is the way I like it.


This was the first cook that I did on this smoker years ago.

https://www.youtube.com/watch?v=Y8oWEOJ8UA0

Also instead of using the expanded metal to make a charcoal basket other folks have used a turkey frying basket to hold the charcoal.

Like this.

http://www.target.com/p/bayou-classi...rXUaAiUA8P8HAQ

Ever try hot and fast bbq?

I used to do the low and slow at 225 degree like everyone else but saw the light and now cook my briskets at 300-350 degrees and they come out a lot more juicy and overall better.

I do pork butts the same heat also and comes out just as good as the slow method if not better.

I do ribs at 275 though for babys and spares.

I don't bbq chicken anymore all my chickens cook at 450+ deg and that is grilling!