10 Smoked Fish, 3 Pork Steaks, and a 2 Chicken Halves in a Pecan Tree

Discussion in 'Poultry' started by smokeydrewsky, Apr 28, 2010.

  1. It finally stopped raining in St. Louis, so I needed something to do while I cut the 10" grass in my backyard. The answer is obvious... smoke smoke smoke. Pecan wood was on the smoke menu, and boy did it smell good! I just thought I'd share the adventure with you.

    I had a bunch of Tilapia fillets that needed to be cooked, so I brined them for about 10 hours and then threw some butter and rub on top of them in broiling aluminum pans. Half got cajun rub and half got a sweet rub.

    I split the bird in two - half with brown sugar and the other half with a homemade cheese-based rub that I'm still perfecting. It sat overnight wrapped up with evoo and the rubs.


    After about 1 1/2 hrs....I'm starting to get hungry

    We're just about finished here. I took the fish and pork steaks off a few minutes later. Yum!!

    Pecan-smoked chicken - Delicious!!!

    Thanks for stopping by - take care.

    Best Regards,
  2. thunderdome

    thunderdome Master of the Pit

    Looks great from here
  3. rbranstner

    rbranstner Smoking Guru OTBS Member

    How long did you end up smoking the fish? Everything looks great.
  4. I think they smoked for a little under 2 hours. I put them on at the far end of the grill (away from the fire) and didn't move them around much. They were at 170º when I took them off.
  5. cowgirl

    cowgirl Smoking Guru OTBS Member

    Looks great!![​IMG]
  6. caveman

    caveman Master of the Pit SMF Premier Member

    Good looking smoke. The bird looks good, the fish looks good, the pork steaks looked good. Question: How was the taste / flavor of the fish in the alum pan as oppossed to a flank board? (I think it is called a "Flank" board, where you smoke the fish on directly.)
  7. Thanks Caveman, it all turned out great.

    Honestly, I have 4 cedar cooking planks that I've really been meaning to use, but I've never gotten around to it. One of these days I'll have to give it a try. For what it's worth, the fish on the aluminum tasted great! The pan didn't stop any smoke from penetrating, and the liquid on the bottom of the pan helped to keep it moist.
  8. caveman

    caveman Master of the Pit SMF Premier Member

    Planks!!! I am such an idiot!! Okay, just curious about that. Thanks for the response.
  9. bearcarver

    bearcarver Smoking Guru OTBS Member


  10. douge

    douge Smoke Blower

    Everything looks great. [​IMG]
  11. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Beautiful smoke, all that grub was fine looking! [​IMG]

Share This Page