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post #1 of 4
Thread Starter 
Alright. Been killing the Tampa bay reds. I've got four sides, bones, rib meat, skin and scales still on. Brined the sides of fish in this for 7 hrs. (See attached pic) I've got the fish sitting in the fridge uncovered to form the glaze/crust. Plan on smoking w hickory Apple wood chips in my 38" smoke hollow lp [IMG]vertical smoker.
post #2 of 4

Sounds good!


I love smoked fish!



post #3 of 4
Thread Starter 
The redfish was easily the best smoked fish I've ever had. Just amazing. Smoky, salty, sweet, spicy, soon as this weather clears I'm gonna go try and get me another one.
post #4 of 4

Redfish looks great..I need to smoke some of mine...

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