Smokin' YT and more.... - Kayak Fishing Adventures on Big Water’s Edge

StinkyMatt · 09-19-2012, 04:19 PM

I did halibut before.

It was a little more dry than I like. I'm sure there may be a way to infuse some moisture into it. Otherwise just wrap it in bacon

seaquinn · 09-19-2012, 04:34 PM

Here is the smoker I use: (and some nice results at the bottom!)

Wish I had smoked fish photos.... but I don't have any.... .just looks like smoked fish. Thanks for the input guys. And as for fishing..... it looks like time to go on the offshore boats right now. I "may" go Friday, but I don't have much freezer room right now! Early this summer, true story, coming back from the Islander overnight trip, with kayaks, we only had a few small fish..... well, the dock was covered with tuna from another boat returning from a 16-day trip, with 28 tons of tuna! So.... with my youngest son, we quickly made friends and took home a free 102-pound Yellowfin! Lots of BBQ on that one!

Here's a photo of the BBQ that night! With WSB and YT as well.... too nice!

ctfphoto · 09-24-2012, 02:02 PM

Quote:

Originally Posted by seaquinn

Here is the smoker I use: (and some nice results at the bottom!)

Wish I had smoked fish photos.... but I don't have any.... .just looks like smoked fish. Thanks for the input guys. And as for fishing..... it looks like time to go on the offshore boats right now. I "may" go Friday, but I don't have much freezer room right now! Early this summer, true story, coming back from the Islander overnight trip, with kayaks, we only had a few small fish..... well, the dock was covered with tuna from another boat returning from a 16-day trip, with 28 tons of tuna! So.... with my youngest son, we quickly made friends and took home a free 102-pound Yellowfin! Lots of BBQ on that one!

Here's a photo of the BBQ that night! With WSB and YT as well.... too nice!

Oh man I should have come over and had some, that looks awesome. I was just way too busy getting ready for back to back art shows in extreme heat

I am so ready to get back on the water to chill out ....

Show the other photo as the fish looks way bigger (even tho you look better in this photo), I really like the other shot as it is a monster fish photo ...

mtnbykr2 · 09-19-2012, 04:36 PM

mmmmmmmmmm smoked fish.......let's eat
congrats on the epic YT summer you have had...
I have done halibut, it is a bit dry, but if you keep a tray of liquid close by in with it I use beer, it is ok....
Now I have to go get me some smoked fish.....

dwntwnall4u · 09-19-2012, 05:06 PM

Nice smoker there.

Bigfishhunter96 · 09-19-2012, 05:09 PM

If the smoke flavor is to strong us a light flavor wood such as hickory or apple chips with a teriyaki marinade goes perfect with yellow tail and tuna.

ericko · 09-19-2012, 06:35 PM

thanks boys ill stick to grilling my halibut.

MrPukaShell · 09-19-2012, 06:59 PM

I use one of the Little Chief electric smokers. I brine with 1 cup salt, 1 box of Dark Brown sugar, whole bulb of garlic, one inch of ginger, red pepper flakes to taste and a gallon of water. Bring to a boil and let cool. If you like it a little sweeter add some Maple syrup. Soak the fish overnight. Take out of the brine and rinse with clean water. Place on the rack for about an hour with a fan blowing on it. You want that glaze to form over. It looks like your skin when you rip a scab off, a little sticky or tacky. For smoke fruit woods are awesome if you can get your hands on some. If not try Alder or a nut wood like pecan. If you have a BevMo near you they carry some hardwoods for cooking. I am a low and slow with 180-220 the desired temps. Try not to peak for the first few hours.

If you have fish that is too dry make a salad out of it. Some mayo & mustard will put the moister back in. Add wet veggies like celery, pickles & onions and your set. Break it out the next time you are with some friends with a box of crackers of your choice and you will be the hero for the day.

blitzburgh · 09-19-2012, 07:29 PM

SA-WEEET.

taggermike · 09-19-2012, 07:57 PM

Just remembering how much I enjoy smoked fish. Alder gives a lighter and sweeter flavor to fish that I like more than hickory or mesquite. Last year in Baja one of the locals showed up to a fish feed with some yellow tail jerky. Chewy but still a bit moist thin strips, super good. I think my spanish was a little weak to get the details but it would be worth attempting. MIke

MotoHero · 09-19-2012, 08:14 PM

Tried some beef and tri-tip on a Traeger wood pellet grill a couple times this summer and it was so good I worked some overtime to get one. Not being that good of a cook the Traeger wood pellet is almost a "set it and forget it" program which makes me seem better than I really am at it.

Mostly beef but the yellow-tail was awesome with the apple wood. Hickory is a bit strong so I will mix them next try.

Dwayne

PS: just an appetizer...

09-19-2012, 04:36 PM	#4
mtnbykr2 Senior Member Join Date: Sep 2009 Location: newbury park ca Posts: 2,323	mmmmmmmmmm smoked fish.......let's eat congrats on the epic YT summer you have had... I have done halibut, it is a bit dry, but if you keep a tray of liquid close by in with it I use beer, it is ok.... Now I have to go get me some smoked fish..... __________________

09-19-2012, 07:29 PM	#9
blitzburgh Senior Member Join Date: Mar 2009 Location: Menifee Posts: 2,509	SA-WEEET. __________________ ”The beauty of the Second Amendment is that it will not be needed until they try to take it.” ~Thomas Jefferson.........maybe

09-19-2012, 08:14 PM	#11
MotoHero Member Join Date: Oct 2011 Location: Temecula Hills Posts: 64	Traeger Smoker been real controllable Tried some beef and tri-tip on a Traeger wood pellet grill a couple times this summer and it was so good I worked some overtime to get one. Not being that good of a cook the Traeger wood pellet is almost a "set it and forget it" program which makes me seem better than I really am at it. Mostly beef but the yellow-tail was awesome with the apple wood. Hickory is a bit strong so I will mix them next try. Dwayne PS: just an appetizer... Attached Images

09-19-2012, 04:19 PM	#1
StinkyMatt Senior Member Join Date: Jun 2010 Location: Under a bridge Posts: 2,169	I did halibut before. It was a little more dry than I like. I'm sure there may be a way to infuse some moisture into it. Otherwise just wrap it in bacon

09-19-2012, 04:34 PM	#2
seaquinn wishin' I was fishin' Join Date: Jan 2006 Location: Blossom Valley (near El Cajon) Posts: 148	Here is the smoker I use: (and some nice results at the bottom!) Wish I had smoked fish photos.... but I don't have any.... .just looks like smoked fish. Thanks for the input guys. And as for fishing..... it looks like time to go on the offshore boats right now. I "may" go Friday, but I don't have much freezer room right now! Early this summer, true story, coming back from the Islander overnight trip, with kayaks, we only had a few small fish..... well, the dock was covered with tuna from another boat returning from a 16-day trip, with 28 tons of tuna! So.... with my youngest son, we quickly made friends and took home a free 102-pound Yellowfin! Lots of BBQ on that one! Here's a photo of the BBQ that night! With WSB and YT as well.... too nice!

09-19-2012, 05:06 PM	#5
dwntwnall4u Kevin C. Join Date: Aug 2011 Location: San Diego/Hawaii Posts: 146	Nice smoker there.

09-19-2012, 05:09 PM	#6
Bigfishhunter96 Member Join Date: Aug 2012 Posts: 30	If the smoke flavor is to strong us a light flavor wood such as hickory or apple chips with a teriyaki marinade goes perfect with yellow tail and tuna.

09-19-2012, 06:35 PM	#7
ericko Senior Member Join Date: Jun 2008 Location: Huntington beach Posts: 594	thanks boys ill stick to grilling my halibut.

09-19-2012, 06:59 PM	#8
MrPukaShell Senior Member Join Date: Jun 2010 Location: Ventura COunty Posts: 521	I use one of the Little Chief electric smokers. I brine with 1 cup salt, 1 box of Dark Brown sugar, whole bulb of garlic, one inch of ginger, red pepper flakes to taste and a gallon of water. Bring to a boil and let cool. If you like it a little sweeter add some Maple syrup. Soak the fish overnight. Take out of the brine and rinse with clean water. Place on the rack for about an hour with a fan blowing on it. You want that glaze to form over. It looks like your skin when you rip a scab off, a little sticky or tacky. For smoke fruit woods are awesome if you can get your hands on some. If not try Alder or a nut wood like pecan. If you have a BevMo near you they carry some hardwoods for cooking. I am a low and slow with 180-220 the desired temps. Try not to peak for the first few hours. If you have fish that is too dry make a salad out of it. Some mayo & mustard will put the moister back in. Add wet veggies like celery, pickles & onions and your set. Break it out the next time you are with some friends with a box of crackers of your choice and you will be the hero for the day.

09-19-2012, 07:57 PM	#10
taggermike Senior Member Join Date: May 2007 Location: Chula Vista Posts: 1,589	Just remembering how much I enjoy smoked fish. Alder gives a lighter and sweeter flavor to fish that I like more than hickory or mesquite. Last year in Baja one of the locals showed up to a fish feed with some yellow tail jerky. Chewy but still a bit moist thin strips, super good. I think my spanish was a little weak to get the details but it would be worth attempting. MIke