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| NJFishing.com Recipes Use this board to post your favorite recipes |
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#1
12-06-2010, 04:05 PM
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Re: Smoked Blackfish ... MMM MMM Good!!!
That fish looks great I have a drum smoker it is a little hard to maintain 200* F so I want to try the electric.
Richie
__________________
Richie Dynes  I only fish on days that end in Y I marched 3/21/2012 No Facebook No Twitter No Text 
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#2
12-06-2010, 06:16 PM
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Re: Smoked Blackfish ... MMM MMM Good!!!
Guys Get yourselfs a "mini chief" from cabellas small but great for 10 or 12 ling or 2 or 3 whole tog or whatever!! Take your chain saw and run it thru a 12 inch cherry log a fewtimes and bam instand chips for the mini!! I love mine and i've smoked whole hogs in a gutted freezer so I know something about smoking!! Probably more than I should ........
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#3
12-06-2010, 06:23 PM
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Re: Smoked Blackfish ... MMM MMM Good!!!
Quote:
I recommend getting an electric one with swing open doors ... the top loading drum style ones are too difficult to load, check & empty. I have the two-door, vertical electric Brinkman, and it worked awesome.  - Gr8ful
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#4
12-22-2010, 07:44 AM
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Re: Smoked Blackfish ... MMM MMM Good!!!
Brinkman Propane is the way to go! Very controllable at 200 to 225 degrees.
Third batch.....Feed back was great! Brine: 1 Gallon of water About 1/4 to 1/3 cup of Kosher Salt 1 cup of brown sugar 1/4 cup honey 5 larger garlic cloves crushed 1 teaspoon ginger powder Soak for 18 to 24 hours. Air dry fish or pat as dry as possible Cake fish with crushed red and black pepper and brown sugar Smoke at 200 for 3.5 to 4 hours....adding wet hickery chips every 30 minutes. 
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