smoking mullet filets

Tom · December 2005

i smoked 6 mullet filets last night for 1 hour at about 250.[p]i used the pizza stone, a pan of water, and then my fine mesh fish rack on top of it.[p]seasoned the filets with cajun spice and salt and pepper[p]took the finished product to work and everyone enjoyed them[p]anybody tried any mullet on their egg ????[p]thanks......tom

stike · December 2005

TOM,
interesting.
i've done a 'straight' fish cook, with a little smoke.
say 325-350 for however long it needs.[p]i'm interested in what the differences might be.[p]of course you aren't cold-smoking, like making a smoked salmon.... so can you offer thoughts on how different it might be your way versus a typical 350-degree cook?[p]was it smoking the whole time etc. etc.

jwitheld · December 2005

TOM,
i used to smoke mullet in the fall when they are fat.
left the skin on the filets and temp was prolly 200ish.

Borders · December 2005

<p />TOM, I've done mullet a few times, most recently Thanksgiving. This picture shows my first effort. I smoke them much longer than you. I like to start with a cooler grill, like 180, and slowly raise the temp to 250 and smoke the entire time. I typically take 4-5 hours. [p]My set up is an inverted plate setter with grid on the legs, then fire bricks to raise the second grid.[p]FYI, I have spoken at length to the head smoker at a local fish joint, "Ted Peters". He smokes them at 250 with nothing but oak "til they're done". This usually take about 3 hours in their smoker. [p]I tried oak, but like cherry better.

eggdog · December 2005

Borders, mullet look great. where did you get that cast iron grill? thanks, john

Borders · December 2005

eggdog, Thanks. I ordered the grate through The Outdoor Kitchen Store in Tampa. I believe it's a BGE product.

Tom · December 2005

Borders,[p]YOUR FISH TURNED OUT MUCH LIGHTER THAN MINE.[p]ARE YOU JUST USING CHERRY WOOD OR SOME LUMP CHARCOAL ALSO[p]JUST CURIOUS[p]THANKS

smoking mullet filets

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