Any suggestions on smoking mullett
with a fec100??
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Cajunking,
I live where smoked mullet is King. All of the commercial smokers, here, use homemade stick burners with the firebox under a baffle at the bottom. I use an AmeriQue and do the following;
1. Cut the mullet, head and all from the top down leaving the stomach as a hinge. Remove the insides, but leave the row of fat on both side where the rib cage starts. Leave the scales entact.
2. Use Kosher salt and black pepper or red and let stand for 30 minutes. Lay on racks scales down. The scales will keep them from sticking.
3. Smoke with three ounces of wood at 190 degrees until done. About three hours.
If we are going to use the fish for dip we take it off while the flesh is soft. If we are going to eat the mullet from the skin and scales, we cook it more. Personal taste comes in to play here. If you want our mullet dip recipe let me know.
smokemullet
I live where smoked mullet is King. All of the commercial smokers, here, use homemade stick burners with the firebox under a baffle at the bottom. I use an AmeriQue and do the following;
1. Cut the mullet, head and all from the top down leaving the stomach as a hinge. Remove the insides, but leave the row of fat on both side where the rib cage starts. Leave the scales entact.
2. Use Kosher salt and black pepper or red and let stand for 30 minutes. Lay on racks scales down. The scales will keep them from sticking.
3. Smoke with three ounces of wood at 190 degrees until done. About three hours.
If we are going to use the fish for dip we take it off while the flesh is soft. If we are going to eat the mullet from the skin and scales, we cook it more. Personal taste comes in to play here. If you want our mullet dip recipe let me know.
smokemullet
Welcome to the forum, cajunking!
