Smoke'n it up on the Gulf coast of Florida.

Discussion in 'Roll Call' started by thagovna82, Feb 4, 2014.

  1. I use a vertical charcoal smoker. The outdoorsy meat and potatoes kind. No gas no electric, just not my thing. I like to use a wide variety of wood when I smoke, depends on what I am doing. I am very interested in trying out some of the Fish recipes I've seen. I commonly smoke pork loins, whole chickens, pork & beef ribs, sausages, kielbasa and that order. Sadly, I dont get to do fish often. The smoker I use is built by a guy at work out of 11ga steel, holds heat well. The legs however are made out of heavy wall 2x2" box steel, and makes the whole thing ridiculously heavy and a p.i.a. to move around. I've had it a couple years and she's nicely seasoned. Three racks about 20x21", a shelf for your OJ filled liquid pan and a state of the art and also top secret large capacity-slow burn Firebox. Haha

    Anyway, hello. Great forum.
  2. flash

    flash Smoking Guru OTBS Member

    Just north of you in Cedar Key.  I mainly only smoke bluefish, spanish macks and jack cravelles. Mullet when I can get it. Mainly for dips but sometimes for sitting on a Ritz. Good stuff for sure.

    My One-Eyed Grandma's Louisiana grilled Redfish ain't bad either. [​IMG]
  3. Nice the gulf coast yields some great fish you just can't get in the market.
  4. [​IMG]Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   




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