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I smoked some Amberjack a few weeks ago and never got a chance to post the pics. This is a recipe I've really perfected over the past few years and it came out amazing once again. We caught several nice AJ's off the West coast of FL and prepared them with the skin on the fillets.
Lemon...
This ^
I also use Hickory and I really enjoy mixing it with Cherry. Either way is good. Keep the smoke thin, blue and consistent and the meat wont turn black. Especially if you're only putting 2 hours of smoke on it with a 2-2-1.
Out of the foil after 2 hours. They cooked a little faster than normal, but are still ok. One of the racks is a little more tender than I like, but it will still taste awesome. Here's one.
Sauced and back on the smoker (one broke in half)...
Plate view to come shortly....