I started out with some Pacific Yellowtail, the thickest part of the fillets were 1-inch thick, maybe a touch more. No skin, it was processed and shipped to me that way from the processor...which is fine. I cut off all the really dark meat and the bloodline.
I wasn't sure if I should brine or not so I did the logical thing, I brined half of the fillets and not the other half
Brined for 8 hours in refrigerator, rinsed both the brined and non-brined with cold tap water, patted dry and put on oiled cooking rack, in fridge to air dry for about 3 hours untill shiny.
The plan was 2oz apple wood and cook at 170* until done (flaky).
Here are some observations and questions.
Dissapointed with the lack of smoke flavor. I don't believe more wood would have helped as the wood that was in there barely burned (yea, I had it over the bend in the heating element).
I think because the smoker temp ran up to 210* rather quickly and then the heat element shuts off until the temp drops far enough, it only smoked for a short time. Because the unit is so well insulated and fish finishes up pretty quick, the total cook time was 1-1/2 hours with the heat element only on about 2/3 of the time.
Other than wanting a stronger smoke flavor, the fish was cooked perfectly and my first attempt at smoked fish dip is pretty good but I want better!
