How to smoke filets????

miamited

Fire Starter

Original poster

Feb 16, 2013

58

15

Miami, FL.

• Aug 3, 2014

• #1

I am wondering what you all put your filets on before you put them in the smoker. Do you use cedar planks, thin metal (with or without holes) I am concerned about the filets, with no skin or bones, falling apart on the racks.

Thanks.

 

vmastros

Fire Starter

Sep 11, 2013

72

12

San Dimas - So Cal

• Aug 3, 2014

• #2

A frog mat will help you out.

 

chef willie

Master of the Pit

OTBS Member

Dec 31, 2010

3,201

376

Willamette Valley, Oregon

• Aug 3, 2014

• #3

Ditto on the frog mats. you didn't mention 'what' sort of fillet. I've had no trouble getting salmon fillets off the grates of my electric smoker.....I do use the disposable aluminum grate covers from Home Depot and spray well with Pam or something. 

 

leah elisheva

Master of the Pit

Sep 19, 2013

3,028

214

Seacoast of New Hampshire

• Aug 3, 2014

• #4

Hi! I use "grill grates" usually two of them, pushed together, to smoke fish that I first mop through grapeseed oil as it is fabulous with high heat.

Here's a shot with barramundi...

I hope that helps in any way!?

Cheers!!!!!! - Leah

DSCF3888.JPG

• leah elisheva
• Aug 3, 2014

 

johnv656

Newbie

Nov 2, 2013

29

10

• Aug 4, 2014

• #5

I use the mats from a-maze-n products.

Use them for smokin my cheese also.

 

fire in the hole

Meat Mopper

Jun 10, 2008

233

14

williston nd

• Aug 4, 2014

• #6

Frog mats-frog mats-frog mats. I use them for cheese, fish, nuts and right now, slow drying pig skins......for 18 hrs.

 

miamited

Fire Starter

Original poster

Thread starter

Feb 16, 2013

58

15

Miami, FL.

• Aug 24, 2014

• #7

Sorry I didn't reply sooner, never got an email that there was reply to my post. I am refering to fish filets, usually talipia.

 

cmayna

Master of the Pit

OTBS Member

★ Lifetime Premier ★

Jun 23, 2012

3,971

1,697

SF Bay Area, CA

• Aug 26, 2014

• #8

Depending on which smoker you have,  you might find cheap fine screened cooking racks from your local Target, Wallmart, Kmart.

 

addertooth

Smoking Fanatic

Jul 1, 2014

541

72

Arizona, 15 miles from the Mexican border.

• Aug 26, 2014

• #9

I tend to do what Leah does, set a second grill at 90 degrees to the first.  It supports the filet enough it doesn't fall apart.  And I coat the top grill to make fish removal easier.  Also, if the fish does stick, I can bring the second grill into the house to tease the filet off over the serving plate. 

All that said, get  a frog mat, it is the best answer for most people. (I just keep forgetting to order one).

 

miamited

Fire Starter

Original poster

Thread starter

Feb 16, 2013

58

15

Miami, FL.

• Aug 26, 2014

• #10

I have a vertical Masterforge from Lowes. I came across this at the other big box store.

http://www.homedepot.com/p/Weber-Or...Shield-6561/204772876?quantity=1&str_nbr=0277

It does seem to have holes in it and since I will be doing thin filets and possibly shrimp, I think that the smoke might just get enough penetration.

My question on the mats is how to easily get them off the racks without them flooping around and dropping the fish on the ground?

 

Last edited: Aug 27, 2014