How To ect....

Discussion in 'Fish' started by aj929rr, Jun 2, 2008.

  1. Hey all,
    I've been smoking meats for over a year now and love it. I was using a direct heat smoker for awhile and got real good with it. the wife bought me a really nice big indirect heat smoke a few months ago and I've been doing ribs, chicken, and turkey in it. She's been bugging me to do some fish. Well today I got a hold of some fresh caught Mauhi.

    The question is how long & at what temp. the fillet is 2lbs
     
  2. tn_bbq

    tn_bbq Smoking Fanatic

    You can cold smoke it (almost like dehydrating it) or hot smoke it (like ribs, etc.).

    I'd shoot for an internal temperature of about 160 and would keep the smoker fairly low (maybe 200).
     

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