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« Sushi Tadokoro | Main | Midweek Meanderings: What's up with "Chef Chin" and H Mart is coming to San Diego »

Tuesday, 21 August 2012



wow! that looks amazing :)


I love reading about your conversations with the Missus. hehe


That looks fantastic Kirk!


Looks like a recipe I have to try. I like the idea of
brushing at the end. What temp are you smoking
at? Also, do you leave out the fish to form the pelicle
or just put it in the smoker?


Hi Kat - The Missus likes it.

Hi Ktbie - LOL!

Hi Jack - It turned out pretty good.

Hi Kyle - Since this is hot smoked on my stovetop, I really don't monitor the internal temp. Once you got it going you really don't want to open the thing up. I usually start with the cover open going full blast until I see whisps of smoke. I then cover, seal with foil, then turn the heat down to very low. Again, this is hot and fairly fast, I just place the fish on the rack and start the process. I hope that helps.

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