Quote:
Originally Posted by Mr. Sandman
I am in the smoker camp with bonito. It is good to eat on the grill but I don't rave about it like others do. The soy marinade is key you get a nice dark sear on the grill. I had some yesterday on the grill, it was very good. Use the left overs to make a bonito salad. (like tuna salad only better). My wife also makes bonito burgers served with an aole sauce of some kind. I don't know how she makes the burgers but they are addictive.
BTW that looks like a good basic recipe for smoking...IMO the key to a good smoke is the low temp and longer smoking period. I have never used a pellet smoker and I would be interested in seeing how it works. I didn't see much smoke when he opened it up. It looks more slow cooked than smoked to me. The best thing I liked in that video was the jam he put at the end...that is a good idea. I am going to try that. I run my smoker at 140-145 deg and depending on the thickness of the fillet anywhere between 3-6 hours. 2 hours is a light smoke. Just open it up after 2 hours and every 1/2 afterwards and check it...you'll know when it is done. Use alder or maple wood to smoke fish. IMO Mesquite is weird with fish. Hickory is a little overpowering and better with meat.
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I agree with ya 100% but sometimes my smoker gets way to hot even with the air intake shut down...have to try and control how much charcoal I use.