Smokin' Shark! South Fla style

Discussion in 'Fish' started by fishindave07, May 16, 2009.

  1. fishindave07

    fishindave07 Newbie

    A couple days ago a few buddys of mine and I caught a nice Black Tip and decided to keep it and divy up the meat. i've got a couple steaks that i grilled with a Teriyaki glaze and MAN was that good. I'm planning on smoking a few steaks soon. I have a ton of Hickory wood chunks, would that work? should i use apple, cherry, maple, or alder for a softer flavor?

    Here is the shark:
  2. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Looks like you have some fine eating there! I've always liked alder for fish. Seems a bit milder than the rest. Seems like fish absorbs the smoke much easier than other meats.
  3. desertlites

    desertlites Master of the Pit OTBS Member

    yup alder-used to visit mexico beaches and have had shark sun baked under the sand-what fun times back than.
  4. scubadoo97

    scubadoo97 Smoking Fanatic

    Hickory is okay for fish. Shark isn't an oily fish so it won't hold up to long smoking anyway. Get a little smoke on it and enjoy.

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