How Long to Smoke Fish Filets

Unknown

I've got some spanish mackrel filets and some pecan wood - I'm going to try smoking the filets. Anyone have any idea how long I should plan on?[p]Also, do you soak wood chunks?[p]Thanks
Reed

Unknown

Conundrum,
I cook salomon sides at 300 to 325 for about 25 to 30 min....need to get all fish to 140..........good luck...I use the pecan chips(soaked)....

Rollocks

I followed the method set forth on this website last week. I smoked about 5 pounds of spanish mackeral.

http://www.3men.com/threemen1.htm

I kept my egg at a constant 185º -190º using my BBQguru. The grate was kept at 185º the dome generally read 5º higher. The end product was great.

I made a fish dip using the 3 Men's recipe. I highly recommend it.

Rollocks

I forgot to mention, that I did soak the wood. I used apple chunks.

thirdeye

Conundrum,[p]I've never done mackrel but for salmon, trout and tuna, I use a grate temp of 170° +/-, never over 200°. I use alder and apple on fish and split the wood into smaller sticks since the fire is so small and low. Time is a tough one but I pull mine at 130° internal. I know a 3 or 4 pound salmon fillet can go 3 or 4 hours. A good tip is to put ice water in the drip pan to help keep the temp low.[p]Are you brining or dry curing? Post some pictures for us if you can.[p]~thirdeye~