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Old 04-09-2011, 01:56 PM   #11
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HEB had wild caught Alaskan cod in the market today. I asked the monger to give me 3 pounds of thick fillets. I've salted them ( a little) and getting ready to put them on the smoker.

More pics later....

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Old 04-09-2011, 02:23 PM   #12
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Quote:
Originally Posted by forty_caliber View Post
HEB had wild caught Alaskan cod in the market today. I asked the monger to give me 3 pounds of thick fillets. I've salted them ( a little) and getting ready to put them on the smoker.

More pics later....

.40
Yum.

Are you hot or cold smoking them? What's "HEB"?
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Old 04-09-2011, 02:29 PM   #13
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... What's "HEB"?

I'ts a supermarket chain.
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Old 04-09-2011, 02:31 PM   #14
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Yum.

Are you hot or cold smoking them? What's "HEB"?
Heb is one of the grocery chains in south Texas. My Traeger's lowest setting is 185. That's a little too hot for cold smoking, but the best I can manage for now. I plan to adjust the cooking time down a bit.

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Old 04-09-2011, 04:27 PM   #15
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After a couple hours salt time in the fridge, the fillets are firm and lost a little moisture. Here are th filets going into the smoker. Planning on a 3 - 4 hours run time.

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Old 04-09-2011, 07:05 PM   #16
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After 3 hours at 185, the fillets are coming off the smoker. They have a golden color from the smoke and are tender and flakes apart. Some clear juices remain inside. Planning a fried rice with some for supper tonight.

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Old 04-09-2011, 07:33 PM   #17
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OK, 3 hours in a warm smoker...my estimate of 6-8 is likely close. What kind of wood did you use .40?
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Old 04-09-2011, 07:34 PM   #18
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Beautiful, .40. Nice looking thick fillets.
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Old 04-09-2011, 08:09 PM   #19
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OK, 3 hours in a warm smoker...my estimate of 6-8 is likely close. What kind of wood did you use .40?
Oak is all I had on hand. It's much milder than hickory or mesquite.

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Beautiful, .40. Nice looking thick fillets.
Thank you! :)

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Old 04-09-2011, 08:13 PM   #20
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That looks really yummy.
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