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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 06-19-2013, 05:10 AM   #1
bigbeef24
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Any suggestions for smoking cobia? Wood,cook temp?

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Unread 06-19-2013, 06:28 AM   #2
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Brine fish for 8 to 12 hours depending on thickness. Remove fish from brine and rinse. Let sit out for a couple of hours to form pellicle. I put black pepper, granulated garlic, granulated onion and sometimes a little cayenne.

Try to cook at about 100 degrees for a couple of hours, this allows fish to absorb the smoke. I accomplish this by using a torch to fire up wood chips. Then cook at 180 to 200 for rest of cook until fish is 140 to 150 internal temp.

I generally use a mix of hickory and fruit woods. Here is a pic of some kingfish I cooked about a month ago. Hope this helps, let us know how it went.
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Unread 06-19-2013, 06:43 AM   #3
TroyA65
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Quote:
Originally Posted by slackdogbbq View Post
Brine fish for 8 to 12 hours depending on thickness. Remove fish from brine and rinse. Let sit out for a couple of hours to form pellicle. I put black pepper, granulated garlic, granulated onion and sometimes a little cayenne.

Try to cook at about 100 degrees for a couple of hours, this allows fish to absorb the smoke. I accomplish this by using a torch to fire up wood chips. Then cook at 180 to 200 for rest of cook until fish is 140 to 150 internal temp.

I generally use a mix of hickory and fruit woods. Here is a pic of some kingfish I cooked about a month ago. Hope this helps, let us know how it went.
+1 on Slackdog. I do a lot of Salmon, I tend to do a higher temp (about 175-200f) for an hour to an 1.5 hours (but salmon is a fairly fatty fish). Slack is dead on with internal temp (I target 145 f) don't go over 150 or it gets dry. I also use hickory, but in my side by side blind taste tests everyone prefers cherry as the fruitwood addition over apple (apple is good, cherry=better)

Good luck!
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Unread 06-19-2013, 08:59 AM   #4
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I normally punch it and use a jet lighter to kick it off and enjoy it with a nice glass of 12 yr old single malt & water, I prefer a 47 Ga.
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Unread 06-19-2013, 10:20 AM   #5
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Originally Posted by Bludawg View Post
I normally punch it and use a jet lighter to kick it off and enjoy it with a nice glass of 12 yr old single malt & water, I prefer a 47 Ga.
Same here, only i usually use a cutter.
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Unread 06-19-2013, 12:28 PM   #6
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Lemon pepper and butter goes very well on Cobia.
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