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1st Time using MES- Chips?

post #1 of 9
Thread Starter 

I've put some pompano and whiting fillets in my new MES.

Not that many fillets so set temp at 215 degrees and 2 1/2 hours.

How often do I add chips?

I'm using half apple and half hickory..

 

Thanks,  Jerry

post #2 of 9

When the smoke stops add more chips, usually about every 30- 45 minutes.

 

At 215 they probably will be done in 1 to 1 1/2 hours.

 

Al

post #3 of 9
Thread Starter 

Thank you !!

post #4 of 9
Thread Starter 

Took out the fillets after 1 1/2 hours. Very Salty tasting and somewhat dried out.

What did I do wrong???

I put a couple cups of water in.

Had fillets in brine mixture, (1/2 cup salt, 1/2 cup brown sugar a dash of lemon juice) for about 3 hours.

These were small fillets from freezer I caught last Summer.

post #5 of 9

Jerry,

 

What was the water used for?  Was this a wet brine of the water, sugar & salt.  Or did you do a dry brine of the sugar and salt but with a little lemon.

 

I've never done that type of fish but do a lot of Salmon using a dry brine of 4/1 ratio of dk brown sugar / non iodized salt.  So my first thought is  if you did a dry brine, it should have been 2 cups of sugar.

post #6 of 9
Thread Starter 

It was a solution of about a quart or so of water mixed with the salt, sugar and a little lemon juice.

Then put in the fridge for about 3 hours.

I'm going to try a chicken Sunday.

I hope it turns out better... :)

post #7 of 9
Thread Starter 

It was a solution of about a quart or so of water mixed with the salt, sugar and a little lemon juice.

Then put in the frdge 

Quote:
Originally Posted by cmayna View Post
 

Jerry,

 

What was the water used for?  Was this a wet brine of the water, sugar & salt.  Or did you do a dry brine of the sugar and salt but with a little lemon.

 

I've never done that type of fish but do a lot of Salmon using a dry brine of 4/1 ratio of dk brown sugar / non iodized salt.  So my first thought is  if you did a dry brine, it should have been 2 cups of sugar.


Oh, I put a couple cups of water in the container in the smoker too.

post #8 of 9
Quote:
Originally Posted by JerryB52 View Post
 

It was a solution of about a quart or so of water mixed with the salt, sugar and a little lemon juice.

Then put in the frdge 


Oh, I put a couple cups of water in the container in the smoker too.


When I wet brine my Salmon. Trout, and others, I use 1/2 cup of Salt, 1/2 cup of Brown Sugar, mixed in 2 Quarts of water.

The rest is here:

 

 

And I brine over 1/2" thick for 6 hours, and under 1/2" thick for 4 hours.

 

BTW: Cmayna is the Dry Brining Master!!!

 

Bear

post #9 of 9
Putting lemon juice in the water will "cook" the fish a bit. It's the acid in citrus fruit that makes ceviche so good. You might consider sprinkling on some lemon pepper seasoning after the pelicle forms, or spritzing on lemon juice after the fish comes out of the smoker.
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