1st Time using MES- Chips?

Discussion in 'Fish' started by jerryb52, Apr 1, 2016.

  1. I've put some pompano and whiting fillets in my new MES.

    Not that many fillets so set temp at 215 degrees and 2 1/2 hours.

    How often do I add chips?

    I'm using half apple and half hickory..

    Thanks,  Jerry
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    When the smoke stops add more chips, usually about every 30- 45 minutes.

    At 215 they probably will be done in 1 to 1 1/2 hours.

    Al
     
  3. Took out the fillets after 1 1/2 hours. Very Salty tasting and somewhat dried out.

    What did I do wrong???

    I put a couple cups of water in.

    Had fillets in brine mixture, (1/2 cup salt, 1/2 cup brown sugar a dash of lemon juice) for about 3 hours.

    These were small fillets from freezer I caught last Summer.
     
  4. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Jerry,

    What was the water used for?  Was this a wet brine of the water, sugar & salt.  Or did you do a dry brine of the sugar and salt but with a little lemon.

    I've never done that type of fish but do a lot of Salmon using a dry brine of 4/1 ratio of dk brown sugar / non iodized salt.  So my first thought is  if you did a dry brine, it should have been 2 cups of sugar.
     
  5. It was a solution of about a quart or so of water mixed with the salt, sugar and a little lemon juice.

    Then put in the fridge for about 3 hours.

    I'm going to try a chicken Sunday.

    I hope it turns out better... :)
     
  6. It was a solution of about a quart or so of water mixed with the salt, sugar and a little lemon juice.

    Then put in the frdge 
    Oh, I put a couple cups of water in the container in the smoker too.
     
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    When I wet brine my Salmon. Trout, and others, I use 1/2 cup of Salt, 1/2 cup of Brown Sugar, mixed in 2 Quarts of water.

    The rest is here:

    Smoked Salmon  

    And I brine over 1/2" thick for 6 hours, and under 1/2" thick for 4 hours.

    BTW: Cmayna is the Dry Brining Master!!!

    Bear
     
  8. siege

    siege Smoke Blower

    Putting lemon juice in the water will "cook" the fish a bit. It's the acid in citrus fruit that makes ceviche so good. You might consider sprinkling on some lemon pepper seasoning after the pelicle forms, or spritzing on lemon juice after the fish comes out of the smoker.
     

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