Hey,Bobby Que....Sorry I was so long getting back to the email...I was traveling.....We can still get mullet here,as our canals are thick with them ....A couple of sites for you to check are 3 men with nothing to do...They smoke on a cookshack. Another would be Randy's Q Ramblin's....After that,yell for Oscar,Topchef,texaskingfish,Stuart or the rest of us......As to the protective for the CS ,Amsol is one product and there is an oil/plastic ??? spray that the air conditioning maintenance techs use for exteriors .....I'll check the product when I get home....In the meantime a little 3-in-1 oil etc. wiped all over with a paper towel will help....With your heat, it will dry into the finish Hope this helps.

Tom- thanks for the reply and the useful links.

I'm still looking for mullet at the local fishmongers! Do you eat the mullet roe? It is good smoked

Bobby Que, here's what a kind soul on the other forum had to say to me about mullet. His handle is meatsmoker, so I think he's on the ball. Might as well pass on the good info. acarriii


Posted by meatsmoker on July 11, 2001 at 14:40:49:

In Reply to: Re: Fish recipes posted by Chuck on July 11, 2001 at 13:55:08:

Yeah, I lived in Florida for 18 years and loved to smoke and eat mullet. You don't have to do much....just filet the mullet or butterfly leaving the skin and scales on. Sprinkle with either a season-all salt or cajun-type seasoning and then put in your smoker skin side down. You need to keep the temperature low (around 200) and you can use just about any kind of hardwood. Oak, Hickory, Mesquite, Pecan....or go for the more mild Apple or Cherry. You can take off the fish when it is the way you like it. Some people want it almost like jerky, other people like it kind of moist. When the fish has cooled after removing from smoker, you should be able to break away chunks from the skin and not have any juices dripping from it. Once smoked properly, mullet does not need to be refrigerated, just keep in a cool, dry place. Do not wrap with plastic right away, or it will condensate and possibly spoil or mold. When you know it is smoked just right and it is cool, you can put in ziplock bags.

Acarriii-

I don't know if I agree with the opinion that smoked mullet can be stored like beef jerky. Most of the mullet I have made has had a delicate texture to the flesh that deteriorated if not eaten fairly soon after preparation. I never had a mullet that was prepared like jerky. Most of the old time Tampa mullet restaurants, and what I have prepared at home for my family have presented moist hot fish with a wonderful crust on top.
What say you 'bout this?

I'm with Bobby Que on that.....I can pick it up here in Publix,if I need a quick fix and they sell it packaged almost like fresh fish...Of course it only lasts till the household spots it. I tend to like mine under done and lightly smoked,although there is a lot around like jerky.

I'm with you guys. But, I'm not acquainted with fish jerky.........at all. Can't get my poor mind around that one.
By the way, I put this rub on the fish not more than an hour before the smoker. If that was done overnight, like you do the pork and beef, would it be better? Or does it matter with the fish? acarriii

Acarriii-
I can only speak to mullet cookd on a wet smoker and not a CS. I put on some butter, and a few other seasonings just prior to cooking them. Also, I used very little wood for smoke. I don't think this fish would take to kindly to a prolonged marinade or overnight mating in the frig with a rub.

I'm with Bobby Que on that one....It's usually difficult to keep me from overdoing things and its easy to do with them.

I can't believe there is a post on smoking mullet, what next.
There is a recipe for redfish that I use. I have pix that was for the contest 2 months ago that I did not get around to posting,might do that tonight.

Texaskingfish: Mullet, that's a po' man's redfish, no? Same mouth, after all. Like a lawyer: bottom dwelling mud sucker.
Look forward to seeing your redfish method.
But, as for why mullet, it being an oily fish and all, I expect you treat it differently from a gorgeous redfish. Not so?
In fact, I'm having trouble in my head about putting the costly fish types to the smoke. A $7.50 snapper fillet in that chamber of horrors? Shouldn't that fish be done with something in a white wine?
Thanks for joining in. ACARRIII

acarriii, The recipe is posted on the favorites recipe board from march but the pix I nedd to bring them to work and try, but if I do that I will get swamped here.Can't win.
p.s. $7.50 for snapper fillets do you want to buy some at that price,I have a whole freezer full

Got it, Texaskingfish. Looks great. (Now where did I put that redfish?)
Hey, I'm impressed you go ahead and smoke with mesquite. Seems like a lot of opinions floating around that it's good for grilling (I'll confirm that big time), but a bit rank or something for smoking. But, you seem to be happy with it. If I recall, Smokin Okie can get a bit exercised about this topic. (Watch out.....)
You catch fish a lot? Am I guessing right on that one? We've got scallops right now. Boat loads. But, I can't get free to get some. acarriii

I use the pencil size sticks of mesquite on fish,beans, for flavor I am not smoking just flavoring.
Yes, Mesquite is strong,

tip ...hamburgers/hotdogs for kids birthdays cooked ahead of time put them in a pan with a little stick of mesquite and set temp on 180 with a pot of beans and no more cooking for a million in the heat of the day(if they dry out over time (hours)use beef broth to moisten .mmmmmmmmm

TexasKingFish, please tell us about those "pencil sized" pieces of mesquite. Never have seen them in the Midwest.

Regards, Mike

The tips of the branches. I have family that have to burn mesquite trees down because they grow wild and don't die easy.chpis work too.