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Cobra7 07-23-2013 03:26 PM

Fish smoking question
I'm smoking Talapia fillets and Tuna steaks. What temp and time do y'all recommend?

Pyle's BBQ 07-23-2013 03:40 PM

Did you cure them at all?

Cobra7 07-23-2013 03:47 PM

Yes over night. They have been in smoker for two hours at 120-130 so far. I just don't know how to tell if there done.

Pyle's BBQ 07-23-2013 03:51 PM

I would make sure the IT gets to 165*F. I don't think the fish was cured long enough for it to be considered cooked.

Cobra7 07-23-2013 03:53 PM

I need to increase temp then?

Gore 07-23-2013 04:08 PM

I've done light cures just overnight all the time -- it's going to depend on your prep though. Should I ask how they felt when you took them out of the brine? You're at a weird temperature. You're too hot for cold smoking and too cold for warm smoking. I typically smoke at about 150-200* until the IT is 140* or so -- usually 2-4 hours.... or I cold smoke for a 3-4 hours. I've never done tuna.

Cobra7 07-23-2013 04:14 PM

My brine consisted of brown sugar, cooking wine, lime juice, pepper corns, 1/2 onion, non iodized salt, minced garlic, bay leaves and water.

slackdogbbq 07-23-2013 05:14 PM

140 max IT, 165 is way too much.

J-Rod 07-23-2013 06:20 PM

Agree with gore if you're smoking to cook and eat and not smoking to preserve. Don't worry about IT on fish- it's done when it flakes with a fork.

slackdogbbq 07-23-2013 07:21 PM

Don't agree with not to worry about IT when hot smoking fish. Fish is fish and it is done at 140 to 145 no matter how it is cooked. If grilling or in oven the exceptions would be fish like tuna or salmon which if cooked to 145 is overdone IMO. 125 is more in the range for these. This is based upon my experiences with smoking fish for a long time.

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