just pulled the mullet out. smoked with about ( i didnt weigh it) 1oz of beech chips. brined in a wet solution made up of a cup of pure sea salt, and a cup of brown sugar, 2 litres (not sure in gals) of water. brined for half an hour. the mullet , about a pound , was frozen. after about 20 mins in the brine i could pull the fillets apart. brined an extra 10 mins , patted dry. put in smoker. set a 190 f. then smoked for one and a half hours.

result. could be a little saltier, but its close enough to come down to personal taste. same with the smoke , a little more for my taste would be better, but not much. very pleased. first edible result after about 6 smokes. ive cooled the fish in the fridge. the real test is when its cold. its better then to test moisture etc.

Peter,

Sorry, I didn't get in earlier, but sent you an e-mail direct. My only suggestion other than what I sent you is in the salting and here is a few more tips.

1. Dry salt mullet, they are oily and the dry salt will penetrate better than salt in water. Sea salt or kosher salt (which I use) is best. Salt them well.
2. Pepper them well with fresh ground pepper.
3. Use nothing else and you will get the full flavor of the mullet.
4. Smoke them with chunked wood in 1 to 2 oz chunks. I use three ounces.
5. Dry the fish before smoking.
6. Smoke them slow, no more than 190 degrees for about three hours, which lets in the smoke.

The Best! From mullet country.

smokemullet