bigbeef24
Full Fledged Farker
Any suggestions for smoking cobia? Wood,cook temp?
Thanks,
Bigbeef24
Big Pappa UDS
Lang 48 Deluxe (In 4 weeks)
Thanks,
Bigbeef24
Big Pappa UDS
Lang 48 Deluxe (In 4 weeks)
Smoking Cobia
- Thread starter bigbeef24
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slackdogbbq
Full Fledged Farker
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.
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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TroyA65
is one Smokin' Farker
+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!
Bludawg
somebody shut me the fark up.
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.
madmike
Knows what a fatty is.
Same here, only i usually use a cutter.
Lemon pepper and butter goes very well on Cobia.
