This weekends smoke...a success on all levels

  • 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.

crownovercoke

Smoking Fanatic
Original poster
OTBS Member
May 30, 2007
359
11
Oak Grove, MO
I had to try to come up with something different, So I headed to the water,(not literally) I got ahold of some wild Salmon fillets and tilapia fillets the tilapia I used a heavy lemon pepper as seasoning and periodicly brushed evoo on it. On the salmon I used this rub that the wife bought (called rub with love...salmon rub)mixed with brown sugar also brushed with evoo. I also thru in some sausage biscuit rolls with pepper jack cheese on top. All-in-all this was one of my best smokes to date.

Attachment 4268

Attachment 4269

Attachment 4270
biggrin.gif
biggrin.gif
biggrin.gif

f1bb6f4f_vbattach13938.jpg

ac4d4e49_vbattach13937.jpg

6283de5d_vbattach13936.jpg
 
Congrats on a successful smoke. It all looks deelish. I especially like the biscuits. I'll have to try some talapia sometime soon.
 
Looks great and it must have tasted even better. I'm curious about the tilapia, because it usually is thinner and more delicate than salmon, did you smoke it for the same amount of time and temp?
 
The biscuits were done in the smoker 1.25 hrs at 225*. The tilapia was done at the same time the salmon I left in there another 30 min. Fish was brushed with evoo every 20 min or so... I would recomend running to wally world and Picking up a small bag of tilapia for $3-4 and tring it with your next smoke
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Clicky