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Pecan Smoked spoonbill sturgeon.

post #1 of 2
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I have a chargriller gas grill with smoke box on the side. I used lump coal and pecan chips. I brined the spoonbill for about 5 hours this morning while it was still thawing cut the original slab of meat into about 9 pieces about the size of my hand. Put it on the smoker for 4 hours at 175-200 degrees. It turned out delicious. I'm still new to smoking this is my third smoke now. I have trouble keeping smoke rolling the whole time it seems like no matter what it just stop smoking. I move the chips closer to the fire and they catch on fire. I take them further away and they don't smoke. I made a coal basket this time and keep it far from the cooking area. Anybody have any tips?
post #2 of 2

Hello.  Welcome.  I see this is your first post.  Please take some time and swing over to Roll Call and introduce yourself so that we may give you a proper "Hello".  All info you can provide us with such as smoker type, location and so on will help us answer any questions you may have. At the very top of this page you will see "FORUMS" with a drop down menu.  Fro there you will see "smoking meat and other things" with it's own drop down menu.  If you follow that down you will find the FISH forum.  If you post this in there you are more likely to get some help.  Hope this was helpful.  Keep Smokin!

Danny

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