First try at smoking anything on the grill, bluefish fillets
May have been a little under equipped but they came out pretty damn good.
Brined in a very strong brine of H2O, kosher salt, soy, mirin, molasses, brown sugar, garlic, dried chilis, bay leaves, clove, and pepper corn for 4 hours
Split the fillets long ways and rubbed one with paprika and gram masala, another with mustard and pepper, another with chili garlic sauce, and left the last one plain
In the smoker for around 3 hours. It was hard to keep the temperature low and even so they cooked a little hot and fast. Used a mix of hickory and apple.
1/2 way done
All four came out great. The one closest to the heat source was a little over done. My buddy and I ate that one first for dinner with some braised cabbage. I left the chili rubbed fillet with my buddy, after sampling it of coarse. The bride and I had the plain one on bagels with cream cheese, tomato, onions, and capers for breakfast. And I'll turn the mustard and pepper one into pate.
Learned a few lessons the first go round, luckily there are plenty more boofish out there to practice on to perfect the process.
"You may be about to find out that the sluts are more fun than the pristine ladies."