doobie 3,919 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 7 bjorn2fish, David_C, Slowly_evolving and 4 others reacted to this Quote Share this post Link to post Share on other sites
AquaticResearch1 912 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. 2 doobie and Cal reacted to this Quote Share this post Link to post Share on other sites
doobie 3,919 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? Quote Share this post Link to post Share on other sites
AquaticResearch1 912 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 Quote Share this post Link to post Share on other sites
Hunter69 806 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 doobie and David_C reacted to this Quote Share this post Link to post Share on other sites
Underpants 1,543 Report post Posted January 16 What you smoked gar fillets? Shame on you !! 1 1 jackmac and doobie reacted to this Quote Share this post Link to post Share on other sites
bjorn2fish 4,221 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 Quote Share this post Link to post Share on other sites
doobie 3,919 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 Quote Share this post Link to post Share on other sites
doobie 3,919 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 Quote Share this post Link to post Share on other sites
doobie 3,919 Report post Posted January 16 Must admit, they are tasting better cold! Quote Share this post Link to post Share on other sites
piratepom 3,029 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 Quote Share this post Link to post Share on other sites
doobie 3,919 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 Quote Share this post Link to post Share on other sites
piratepom 3,029 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 Quote Share this post Link to post Share on other sites
anchovy 140 Report post Posted March 25 On 16/01/2019 at 4:02 PM, AquaticResearch1 said: On 18/01/2019 at 9:31 PM, piratepom said: Yeah finding Tommies metro is not as easy it used to be land based. Semaphore jetty at night time there are plagues of them. Only small one tho Quote Share this post Link to post Share on other sites
Cal 476 Report post Posted March 25 On 16/01/2019 at 5:44 PM, Underpants said: What you smoked gar fillets? Shame on you !! Anything goes I guess,I smoked a crab once and it was quite surprising .Just threw the whole thing in and the meat was moist with a nice smokey flavour, better than fish I thought. Quote Share this post Link to post Share on other sites
lofty64 1,198 Report post Posted March 25 Hi Doobie, as said above I just rub in a little brown sugar (raw) and a little salt. The tommies and Mackerel ,that I caught awhile back ,I fillet and do the rub thing, and fill my little metho burner to the brim ,when it runs out of metho they are smoked ,around 15......20 mins . I gave a lot away and all loved it . Mackerel is the favourite. 2 doobie and Slowly_evolving reacted to this Quote Share this post Link to post Share on other sites
