I smoked up some striper fillets yesterday. I decided to experiment with some different rubs. I found some weber mango-lime grilling seasoning in the cabinet, my wife must have bought it. Some I used my usual lemon pepper/blackening seasoning, I used Tony Chachere creole on a couple ( that came out good, nice kick) I mixed up some of Dutch's maple glaze for about half of the fish, that tasted real good, I like the flavor the ginger root adds to it. I used chopped garlic from a jar and it had garlic chunks in it, next time I will use fresh and finely grate it. I think I will make another batch for a dipping sauce.
Fish was smoked at 150 for 2 hours then 200 for 1 hour. I was going to shoot for internal temp of 160 but the fish was drying out so I took it off at 145. I usually do fish by eye but since I found this site and got a remote thermometer I decided to go by temp, The fish was definately done, maybe a little over done. I used apple for the smoke.
Starting, the fish on the top have the maple glaze, at first I didn't cook the glaze down enough and it was thin. I cooked it down then let it cool and it thickened nicely.
These are the pieces with the different rubs, I kind of lost track of which is which so it will be a guessing game.
These are the ones with Dutch's maple glaze, definately a winner! Thank you Dutch if you are reading this!
Ready to eat