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On the east coast near the beach it's called red bay, inland it's white bay, swamp bay is a laurel bay. The old timers swore by this wood and leaves for it's robust and unique flavor. You have to remove the bark to prevent tannic acid depositing into the meat, which is true for any type of...
Mostly mullet, I can smoke about 100 pounds of whole fish at a time, takes all day basically. I use red bay wood with the leaf branches also. I'm working on a at least double that capacity smoker right now. If you ever head over to New Smyrna Beach on the weekend you can stop by, I'm on Hwy...
Thanks for the reassurance, I think I'll do the end wall idea. I will be using this smoker with meat as well, I just wont use the same racks, dedicate a few for meat only. Therefor no fish taste transfer, I hope....
Is there a preferred location for the exhaust stack or stacks on a home built large smoker? On the end walls or on the top? Past experience smoking fish is if you exhaust out the top the high humidity seems to condense there and tend to drip back down on the fish, causing discoloration and or...
The racks will be made out of 1" aluminum angle crossed laced with stainless steel tie wire, .041. t should hold about 10 racks on each side about 4" apart. I needed a way to smoke about 225-250 pounds of mullet at a time. Still kicking around fire box placement, etc...
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