Picked up some tilapia fillets from the store today. They're on the smaller side, 1/2" thick at most but we'll see how it goes. I'm giving bearcarver's recipe a try, with a few tweaks:
-Double the cayenne, I enjoy some spice on anything I smoke.
-I only had dark brown sugar, so that's what I used.
-Will leave at room temp for 2hrs to form pellicle, as I normally do (never have enough room in fridge).
-Experimenting with an apple/alder mix.
Here's the link to the original recipe: http://www.smokingmeatforums.com/t/111096/smoked-brook-trout-tilapia-hickory-smoke
10 small fillets, about 2#
Brine, the apple juice and soy sauce combo smells interesting, can't wait to see how it tastes.
In the bag for 4 hrs, will mix a bit at 2hrs since the ones at the top aren't completely submerged.
Temp is at 50* right now, high will be around 60 so the chief should have no problems. More to come later.
-Double the cayenne, I enjoy some spice on anything I smoke.
-I only had dark brown sugar, so that's what I used.
-Will leave at room temp for 2hrs to form pellicle, as I normally do (never have enough room in fridge).
-Experimenting with an apple/alder mix.
Here's the link to the original recipe: http://www.smokingmeatforums.com/t/111096/smoked-brook-trout-tilapia-hickory-smoke
10 small fillets, about 2#
Brine, the apple juice and soy sauce combo smells interesting, can't wait to see how it tastes.
In the bag for 4 hrs, will mix a bit at 2hrs since the ones at the top aren't completely submerged.
Temp is at 50* right now, high will be around 60 so the chief should have no problems. More to come later.
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