As you can see I still have a few questions
Is brining meant to cure the meat and how long should I brine a blue
This is for about 3-4 lbs of filet blue ½” – ¾” thick
How long do I smoke the Blue
How long do I cook the blue with no smoke
I have heard that fish can be oversmoked quite quickly
So I would thaw the Blue
Brine it for 1.5 hours (1 cup salt to 7 cups water)
should I add additional flavor/spices to the brine?
Should I use ice in the brine or put it in the refrigerator?Remove from brine, pat dry and season (suggestions for seasoning )SmokerPreheat smoker add cherry wood, get hot enough to start wood smoking or use atorch?
Smoke filets scale/skin side down
Set temp at preferably 150 degrees
Only USE smoke for about ½ hour?
Finish the Blue with no smoke for?
After the smoked blue is removed do I put lemon juice on it or do I do that before I add the spices, after it is patted dry.
Do I add water to the water pan
I have a gosm smoker that is propane with an additional control valve on the hose for lower temp s, but still have a hard time keeping it at about 120 degrees, should I use an electrical hot plate instead.
Would a hot plate be better for low temp smokes?
I need to get this right the first time, my Dad is coming over for thanksgiving and I want to surprise him…all he has been talking about the last few months, is the smoked mackerel he used to make, we all loved it. So you can see my dilemma, I really don’t want to disappoint the man. Plus he hold s fish sacred, if I mess up a piece of blue, I will never live it down
Thanks for everyone's help