Smoking Kingfish

[dougk21]

Hello, I am stumped on how to smoke a Kingfish. I hear that a brine is the best way, however, I don't know what time, and temp, and for how long. Can anyone help? I think a fruit wood to add, but I am not sure.

 

[dirtsailor2003]

Try a dry brine. 4:1 brown sugar to kosher salt. Cover bottom of non-reactive dish with layer of brine. Place fillet on Brine. Cover fillet with brine. Add another layer of fish cover repeat as needed. Place in fridge for 6-8 hours.

Take out rinse well pat dry, season with whatever you like. Use powdered spices. Garlic, onion, black pepper, etc.

Place on a drying rack and allow the pellicle to form. This can take 2-4 hours.

Smoke. I’d use a mild wood. Apple, cherry, pecan, alder, peach are all good choices.

I like to smoke fish at lower temps and I use a step method. I start the smoker at 120-130 for the first hour. Then I upnthe pit temp 10 degrees every hour until I reach the desired IT (usually 145) for the fish or until the pit temp hits 170-180. You do not want your pit temp any higher as you’ll start rendering fat out.

 

[lovethemeats]

Try a dry brine. 4:1 brown sugar to kosher salt. Cover bottom of non-reactive dish with layer of brine. Place fillet on Brine. Cover fillet with brine. Add another layer of fish cover repeat as needed. Place in fridge for 6-8 hours.

Take out rinse well pat dry, season with whatever you like. Use powdered spices. Garlic, onion, black pepper, etc.

Place on a drying rack and allow the pellicle to form. This can take 2-4 hours.

Smoke. I’d use a mild wood. Apple, cherry, pecan, alder, peach are all good choices.

I like to smoke fish at lower temps and I use a step method. I start the smoker at 120-130 for the first hour. Then I upnthe pit temp 10 degrees every hour until I reach the desired IT (usually 145) for the fish or until the pit temp hits 170-180. You do not want your pit temp any higher as you’ll start rendering fat out.

You follow what dirtsailor2003 said and you'll have some awesome tasty fish to enjoy.