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6 replies

Smoked Porgies

S shellfishMember
I just tried my first smked Porgies.
I fillet the fish and deboned all then layed the fillets onto a pan with holes in it. I think the pan is upposed to be used on an outdoor grill. I used one chunk of Mesquite wood and cooked at 200 for one hour. I took a look at the fish and it looked like it was only cooked! The fish was still white, cooked but white. I closed the door and put the temp to 225 and let cook another 1/2 hour. I then unpluged and let it sit for two hours. At the end the fish was still mostly white, moist, tender, with not too much smoke flavor. I'll be catching more Porgies shortly so that's not a problem but I would prefer a more smoky drier end product.
Anybody have any suggestions? Thanx!
Oh, I will oil the pan first next time also!
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T tomMember
Use sawdust,or chips for quicker/earlier smoke.

Start it smoking down around 160º and then add your fish.

Let the colored smoke burn off the mesquite,before you add the fish.

You can raise it to 180º,then 200º,when you have all the color you want.

I'm thinking you are cooking to an internal of about 160º?

You'll have to experiment a couple times and take good notes.

Hope this helps a little.
S shellfishMember
Tom, Thanks for the reply. I will follow your advice. I did not have a probe in the fish so I don't know what the internal temp was.
I had some of the fish today and it tasted great with a light smoke flavor. I prefer a heavier smoke flavor so I will smoke a little longer next time. The fish was moist and flakey...very nice! This was my first fish smoke so I was a little hesitant to smoke too much and overdo it. Next time I will oil the pan and smoke a little longer for a darker smokey look to the fish.

Overall, for a first fish smoke, I am very satisfied!
T tomMember
Yep,a little experimentation and good notes is required with fish,pieces,shellfish,etc.

It is difficult to do trials, where you put several pieces in the cooker and remove them several minutes apart.[Like you can on an open grill]

I found that it really didn't take too many attempts to bracket in to what suits you.

After that,you can sort of cook by time/experience and just check with an instaread-or by feel.
S shellfishMember
After the Porgies I next tried some Bluefish.
I fillet the fish and then loaded up the 009.
This time I used smaller pieces of Mesquite wood. After two hours the fish still wasn't too dark but tasted very good! I vacume sealed and froze the left over fish. I now have enough smoked fish to last me for the winter!

The whole Bluefish fillets were about 1.5 inches thick and came out moist. Next time I will refillet the Bluefish fillets to make them thinner as I prefer the meat to be a little dryer.

I think I have the fish smoking dialed in. That was easy!

Tom, Thanks for your help!

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