doobie 3,320 Report post Posted January 16 I certainly don't have this done pat by any means, hell, only my 3rd go - over past 18 months So I filleted the Tommies and butterflied the Gar and put them in a brine of 1lt water, 1/4 cup salt and 1/4 cup of brown sugar and in the fridge for 24 hours+. Got my 'deluxe' Mojiko smoker ready but only had Samba Poultry/Pork chips, so they had to do. Smoke vent was only just open a tad and smoking well. Thought maybe 45 minutes but this 30 minutes in, so them off. Look over done to me compared to other that have a darkish tan, but they tasted ok - a little dry maybe. The Gar didn't have as much darkness to it and the taste was milder than the tommies. Practice, Practice and Practice ...... and catch more fish would help too 6 Squid Inc., Harrison22, David_C and 3 others reacted to this Share this post Link to post Share on other sites
AquaticResearch1 846 Report post Posted January 16 Still don't look half bad, Doobie. Don't mind a bit of "fish jerky" myself when things are in a touch too long I've done away with the wet brine myself and just sprinkle with salt and sugar before smoking now, saves a lot of time and I don't notice the difference tbh. 1 doobie reacted to this Share this post Link to post Share on other sites
doobie 3,320 Report post Posted January 16 35 minutes ago, AquaticResearch1 said: I've done away with the wet brine myself and just sprinkle with salt and sugar before smoking now, saves a lot of time and I don't notice the difference tbh. oh ok, do you still put in the fridge for say 24 hours? Share this post Link to post Share on other sites
AquaticResearch1 846 Report post Posted January 16 16 minutes ago, doobie said: oh ok, do you still put in the fridge for say 24 hours? Nah whatever suits really. Whether that be half an hour or 12 hours...Happy medium seems to be roughly 3 hours. 1 doobie reacted to this Share this post Link to post Share on other sites
Hunter69 408 Report post Posted January 16 Nice job, controlling the heat is very hard in such a small smoker. I personally highly recommend a wet brine over night as it holds moisture. But i also love it when its over done and has some jerky chew too it. Each to there own! Practice, practice.. 2 David_C and doobie reacted to this Share this post Link to post Share on other sites
Underpants 1,524 Report post Posted January 16 What you smoked gar fillets? Shame on you !! 1 doobie reacted to this Share this post Link to post Share on other sites
bjorn2fish 4,059 Report post Posted January 16 They look damn tasty! It might be the oils in the tommies that help keep the smokey flavour in? 1 doobie reacted to this Share this post Link to post Share on other sites
doobie 3,320 Report post Posted January 16 52 minutes ago, Underpants said: What you smoked gar fillets? Shame on you !! Yeah I know, but I only had 1 and could be bothered frying it up so thought I'll stick it in with the Tommies - it did taste ok too Share this post Link to post Share on other sites
doobie 3,320 Report post Posted January 16 23 minutes ago, bjorn2fish said: It might be the oils in the tommies that help keep the smokey flavour in? no idea mate, I'm no chef like Hunter Share this post Link to post Share on other sites
doobie 3,320 Report post Posted January 16 Must admit, they are tasting better cold! Share this post Link to post Share on other sites
piratepom 2,821 Report post Posted January 17 Smoked Tommies are fantastic... with a couple of beers... yummo! Cremated Tommies don't look so flash tho! I too have gone away from the wet brine and just sprinkle on salt and brown sugar before hot smoking. I'm not sure what heat source you are using, but in my little metal smoking box using a metho burner they are done in 15 -20 minutes depending on the size of the Tommies. Half the fun is experimenting. 1 doobie reacted to this Share this post Link to post Share on other sites
doobie 3,320 Report post Posted January 18 The beers went down nicely PP with the cremated tommies lol although a bit jerky style. May give the dry brine a go also - just gotta catch more Tommies haha. The smoker has 3 metho burners but I only use 1 due to the excessive heat. I watched a video where they took an hour in a proper smoker, so thought about 1/2 hour for mine. But you're right, about 15 minutes would have enough. 1 piratepom reacted to this Share this post Link to post Share on other sites
piratepom 2,821 Report post Posted January 18 Yeah finding Tommies metro is not as easy it used to be land based. Hickory sawdust is the favourite here when we do. 1 doobie reacted to this Share this post Link to post Share on other sites
