Boatless Fishing Forum, Reports, Info

Smoked the Salmon for a few hours. Sprinkle some fish rub and it turned out great. Also, cooked some chicken w/ cheese sausages and spares.

and to think I had a hot dog for dinner

rare wrote:Never smoked anything. Whats the way you guys do it? You got these crazy pits you do it in or something simple and cheap. I don't see myself doing it all the time, but bolo, that does look yummy!

I know what you mean. Some bbq guys get carried away with their pits. At least mine is small and not too crazy.


Smoking Salmon is very easy. You can use a Weber Smokey Mountain or a Weber Kettle. The key is offset the heat and cook the fish at 200-250 degrees. You can add a few wood chunks for wood flavor. For gas grill you can do the same using wood chips. Make sure to soak the wood chips so it does not burn out quickly. Sometimes I use a aluminum tray w/ water and place it underneath the fillet. This prevents the fillet to direct heat and the steam from the water keeps it moist. Usually it takes about 2 hours depending on fillet size and cooking temp.

Nice Mobile Meat wagon Bolo !

I used to play softball with a guy who built mobile smoker/grill / kitchens. Every couple of weeks he'd have a new one to "test out" . He would always have a nice tile countertop to work on. He did one for the softball team that had a spot for a keg as well. We were sponsored by a liquor store at the time so there was a pony keg at every game.

I smoked a king fish on my propane grill. It turned out okay. I kept one side of the burner on and the fish on the other used some wood chip in a foil basket over the heat. took around 2 hours as well. First time smoking fish so I thought it was good. but then again I didnt have anything to judge it against.

I can do without the salmon but those ribs look freaking good...is it lunch time yet?

looks delicioso bolo i did bbq yesterday too :thumleft:thank god i had lunch already very tempting pics

kiz wrote:I smoked a king fish on my propane grill. It turned out okay. I kept one side of the burner on and the fish on the other used some wood chip in a foil basket over the heat. took around 2 hours as well. First time smoking fish so I thought it was good. but then again I didnt have anything to judge it against.

The thing about smoking fish is trying to get as much smoke flavor possible. This is why I like to smoked the fish as long as possible. I tend to not like charcoal briquettes like Kingsford because it produces a acidity taste. Most people can't tell the difference because they don't know any better. I like a clean smoked flavor so using lump charcoal or seasoned wood is the key. Also, not to over cook the fish. It has to be perfectly cooked so the fish is soft and not hard. When I finished smoking my fish, the fish taste awesome. When I add the fresh ingredients to make the dip it puts it over the top.

permitchaser wrote:looks delicioso bolo i did bbq yesterday too :thumleft:thank god i had lunch already very tempting pics

In 2010 I will start competing again. So I need to work on my cooking skills. I have a friend who I compete against that wants to join up and compete as a team. He is a private Captain for the owner of Hendricks Motorsports and he owner of 2 Yellowfins.

bolo wrote:

permitchaser wrote:looks delicioso bolo i did bbq yesterday too :thumleft:thank god i had lunch already very tempting pics

In 2010 I will start competing again. So I need to work on my cooking skills. I have a friend who I compete against that wants to join up and compete as a team. He is a private Captain for the owner of Hendricks Motorsports and he owner of 2 Yellowfins.

where is the competition ?

permitchaser wrote:

bolo wrote:

permitchaser wrote:looks delicioso bolo i did bbq yesterday too :thumleft:thank god i had lunch already very tempting pics

In 2010 I will start competing again. So I need to work on my cooking skills. I have a friend who I compete against that wants to join up and compete as a team. He is a private Captain for the owner of Hendricks Motorsports and he owner of 2 Yellowfins.

where is the competition ?

Palm Beach and Hallandale. No exact dates have been set yet. I usually don't tell people when I compete because most of the time they just get in my way and want free food.

what is the first price ?

permitchaser wrote:what is the first price ?

What price?

bolo wrote:

permitchaser wrote:what is the first price ?

What price?

if you win in the competition dont you win something ?

permitchaser wrote:

bolo wrote:

permitchaser wrote:what is the first price ?

What price?

if you win in the competition dont you win something ?

Yeah bragging rights and some titi bar money. You do not make much money competing in BBQ. The meat alone cost just as much as the entry fee. Entry fees are about $300-400 per team.

Wow, that looks AWESOME Rich....didnt get enough at Q fest huh?

Cookinman wrote:Wow, that looks AWESOME Rich....didnt get enough at Q fest huh?

Family wanted some ribs. I never say no when it comes to firing up the pit.

Salmon is all that usually gets smoked in alaska, and been doing that for years up here. Now moving to vero beach and heard bludfish was good smoked. just curious if i would prepare the same.