Smoking Kingfish with Kerren Packer

.just fired up the Bradley and thought I’d update this post at an hourly interval….

1) Caught a kingfish

2) Filleted it

3) used Bradley’s Maple cure and rubbed in to chunks

4) 24 hours in the fridge to cure

5) gently rinsed and dried chunks with paper towels

6) left to further dry on the racks for an hour

7) rubbed brown sugar in to chunks

placed in Bradley Smoker – closed the doors – no smoke yet.

9) loaded the smoker  with Bradley Maple Bisquettes

10) and currently bringing oven temp slowly up to 55 degrees C. over 2hours….

The fish itself is tempering and slowly releasing moisture and fat

the first Maple Bisquette just hit the smoker element…..an hour later

4 Hours Later… with the smoker sitting around 88 degrees

Nearly there….just added a small sprinkle of extra brown sugar to the chunks for the last hour to glaze them

and dinner is served