On a roll with chicken thighs and ribs so I figured I’d try something else on the Old Country Brazos. I only used Post Oak with this smoke.
2 mahi-mahi fish fillets seasoned with salt/pepper, some olive oil, and squeezed lemon.
I kept the smoker going consistently at 250, sometimes a little lower, and they were finished at 145 in about an hour an a half.
The Mahi-Mahi was pretty buttery, although I realize next time I will not add the olive oil and lemon before putting on the smoker. I’ll just add lemon on top next time when it’s finished because some of the surface of the fish dried out a little bit.
Overall, it took the smoke really well and the fish was still buttery on the inside. I will definitely try again.
2 mahi-mahi fish fillets seasoned with salt/pepper, some olive oil, and squeezed lemon.
I kept the smoker going consistently at 250, sometimes a little lower, and they were finished at 145 in about an hour an a half.
The Mahi-Mahi was pretty buttery, although I realize next time I will not add the olive oil and lemon before putting on the smoker. I’ll just add lemon on top next time when it’s finished because some of the surface of the fish dried out a little bit.
Overall, it took the smoke really well and the fish was still buttery on the inside. I will definitely try again.
