Smoke'n it up on the Gulf coast of Florida.

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.


Original poster
Feb 2, 2014
west central Florida
I use a vertical charcoal smoker. The outdoorsy meat and potatoes kind. No gas no electric, just not my thing. I like to use a wide variety of wood when I smoke, depends on what I am doing. I am very interested in trying out some of the Fish recipes I've seen. I commonly smoke pork loins, whole chickens, pork & beef ribs, sausages, kielbasa and that order. Sadly, I dont get to do fish often. The smoker I use is built by a guy at work out of 11ga steel, holds heat well. The legs however are made out of heavy wall 2x2" box steel, and makes the whole thing ridiculously heavy and a p.i.a. to move around. I've had it a couple years and she's nicely seasoned. Three racks about 20x21", a shelf for your OJ filled liquid pan and a state of the art and also top secret large capacity-slow burn Firebox. Haha

Anyway, hello. Great forum.
Just north of you in Cedar Key.  I mainly only smoke bluefish, spanish macks and jack cravelles. Mullet when I can get it. Mainly for dips but sometimes for sitting on a Ritz. Good stuff for sure.

My One-Eyed Grandma's Louisiana grilled Redfish ain't bad either.
Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   
[/h1][h1]  [/h1][h1]Gary[/h1] is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads