Fish for my Bradley's Maiden Voyage...

Discussion in 'Fish' started by nfmmalice, Jan 14, 2012.

  1. Tomorrow is the Maiden Voyage for my Bradley Original. 

    I'm looking to try a recipe I found for Honey Glazed Tilapia, and I'm looking to throw in a couple of other types of fish as well.

    The wife loves Halibut so I'm going to pick that up as well, but I'm not sure how to round it out.

    Do different types of fish need to be smoked at/to different temps?

    I know the Tilapia is supposed to be smoked at ~200 for an hour and a half or so.  would it be the same for the Halibut?  What about Salmon, Tuna, etc?

    I've never done this before so while 'm a little intimidayed, I want to try a ton of stuff at once. LoL.
     
  2. smokinal

    smokinal Staff Member Moderator OTBS Member SMF Premier Member

    I smoke all fish at 225. You have to keep an eye on them though. You don't want to overcook fish, they dry out real easily.
     
  3. adiochiro3

    adiochiro3 OTBS Member


    X2.  You can't go wrong with any of Al's advice -- on anything having to do with smoking!  

    With halibut, I like to marinade in a 50/50 mix of citrus juice and soy sauce for about an hour before seasoning and  smoking.  Orange juice is great, as is pineapple.  That'll probably work great on tilapia as well.
     
  4. mballi3011

    mballi3011 OTBS Member SMF Premier Member

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    I like the temp of 225° for the smoker but I think that the tilapia and halibut are close enough texture that you should be able to smoke them for the same time but like AL said watch the fish closely.
     

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