Good morn and Happy New Year! I have about 10 lbs whiting that were lightly brined overnight. Not sure of the temp and duration for smoking. I have made them before, but somehow I have developed a brain fart! Thanks, Jerry
mes smoked whiting info needed
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I use an MES40 this may help a little
I try to keep my smoker between 160 - 180 and pull my fish around 145 internal. But internal is a matter of preference. I like whole fish a little moist , but you could hold at temp a little longer if you want to dry out. Same for fillets unless I'm doing fish candy or jerky then I dry longer. If I smoke at lower temp. then 160 I add some cure to the brine just to be on the safe side.Duration = It takes the time it takes!
The benefit of living close to the ocean. There is a seafood co-op in Belford NJ, close to Sandy Hook. You can go everyday and buy fish right off the boats. Asto my posting Fotos, I don't have a Smart Phone, but a Flip Phone. I call it a Fredo Phone.
Too long a drive!
I'm not 15 minutes from there. Had a feeling you bought them, haven't been enough in inshore waters in yrs. for even head boats to target. Global warming, I think. Every year there are more & more what used to be rare tropical fish being caught off the beaches of NJ from the Hook south!