Too Windy to Fish so.....

[Lipripper92592]

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.

[easyday]

Soo when is lunch?

[TroutBum]

Nice! Did you build your smoker?

[Lipripper92592]

Lunch is at about 3pm

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.

[Bert Vega]

How much did that little project cost?

[buddha]

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.

[Lipripper92592]

Originally Posted by Bert Vega

How much did that little project cost?

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

[MrPatrick]

Pellicle= new vocabulary word.
Thanks 😃