I took the skin off of my Cobia, brined it properly. Dried it overnight in refrig. Now its been cooking 3 hrs at 175 and is still very moist. I am looking for a drier smoked result. Much like they do for smoked mullet in Florida. Any suggestions?

at four hours now. Turned the heat up. Opening door every now and then is helping, but still is very moist. at 190 right now.

by the way what is the whitish stuff forming on top of the filets?

White stuff:

Did a search for you in the seafood archives and found:


White mayo on top (pellicle)

White glop

It just needed more time. Turned out fine.

thanks okie for the search forgot to do that.