Discussion in 'Fish' started by smokelicious, Jun 6, 2016.

  1. Alright. Been killing the Tampa bay reds. I've got four sides, bones, rib meat, skin and scales still on. Brined the sides of fish in this for 7 hrs. (See attached pic) I've got the fish sitting in the fridge uncovered to form the glaze/crust. Plan on smoking w hickory Apple wood chips in my 38" smoke hollow lp
    vertical smoker.
  2. smokinal

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

    Sounds good!

    I love smoked fish!

    smokelicious likes this.
  3. The redfish was easily the best smoked fish I've ever had. Just amazing. Smoky, salty, sweet, spicy, soon as this weather clears I'm gonna go try and get me another one.
  4. roller

    roller Smoking Guru SMF Premier Member

    Redfish looks great..I need to smoke some of mine...

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