I believe he's saying a regular fridge at fridge temps. If I'm wrong, I stand very corrected.
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Yup, Like Craig said, one of my regular Fridges----Temp between 34° and 38°---My one is always at 37° (Basement), and the other at about 35°.
Bearcarver: One question. I have some fish and am getting ready to try this out on my gasser. I am a bit confused about the overnight pellicle stage. You say you put it in your extra fridge, but I am unsure if that is a real fridge or one converted for smoking?
Thanks,
Bruce
Sounds Great !!
Thanks Bearcarver:
I have the fish in the grill now. I had to tin foil 2/3 of the one of three burners on low to keep the temps down. I also have the lid propped open a few inches and I am still at about 150 in the cook area. I don't see any way to shut the grill down any further. I am sure the tinfoil wrapped burner tube isn't a highly recommended remedy either. Oh well. I will just go by what I have to work with
Internal fish temps are at about 92 now after 1/2 hour. I will post back when I finish and let you know how it turned out. I am using Redhorse Sucker for the fish. It is supposed to be a relatively oily fish but it has "Y" bones. They are small and flexible and I hope the smoking process softens them even more to the point I don't have to worry about them when I eat the fish.
You should be OK at 150° Smoker Temp---Just might not have as much time to put as much smoke on, but as long as you're getting decent smoke, you'll be fine.
I hate picking bones as well. My wife basically wont eat fish if she finds bones. She does like catfish. I fillet (boneless) almost all the fish I keep to include catfish. But, the fish with "Y" bones are hard to work around when filleting fish. There is a way to remove them after you take the fillet, but unless you are good at it, you wind up taking half the meat with the Y bones.
Anyway, the temp are holding around 150-160 in the cook area and the internal is at 104 after about one hour. I would prefer lower and slower, and I was hoping I could make my gasser work that way, but it looks like I will have to get something more designed for smoking if I want to do fish. I think maybe some larger red meat projects will work better in the grill....like ribs....mmmmmmmm!
I know the feeling.
Yah, I fully expected the thin edges to be a bit chewy and they were. Kind of like fish jerkey. The rest of the fillets were perfect. They did taste great, but I need to find some different fish. Those "Y" bones in the Redhorse suck. I would like some bigger fillets as well. I wish I knew of an easy place and way to catch some medium sized carp. They are not so easy to find and catch when your really want to. Some Sheephead would be great too, but I can't seem to find the bigger ones. I just keep catching the 2lb and smaller ones.
You're Very Welcome!!
Tried it and it worked great Thanks a bunch