Just picked up a Brinkman propane at Homer's Depot. Assembly took about an hour. Fired it up for and initial seasoning with smoke. So far so good. Right now I have sea bass, fluke and black fish marinading in a Kosher salt, brown sugar, dill and sage brine. Will soak for about 18 hours and run the smoker tomorrow.
Recipe:
Bunch of Salt
S Load of brown sugar
Some water
handful of dill
3 or more shakes of sage
Hickory and Mesquite chips.
Got a digital thermometer with probe and drilled a very small hole in the top of the smoker for it.
Gunna do my best to run the smoker at 200 F for about 4 hours. I believe the heat and smoke aspect are the most important part of the recipe.
For me the art of smoking is that it DOES turn out different every time. I have had some excellent results but never do I write everything down.
I will dry off the fillets then coat them with a brown sugar/hot sauce rub to give them a candied/spicy finish before putting them in the smoker. This will produce a glaze with crispy edges.
It has been 3 or 4 years since I tossed the old charcoal smoker and I am now ready (thanks to the thread for my inspiration) to resume the craft.
Call Uncle Pauly......I think were gunna have a smoke off!
