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Approximate Smoking Times Thin fillets: 12 hours Thick fillets: 34 hours Whole fish: 4+ hours Fish is generally done when: Internal temperature reaches 145F The flesh flakes easily The surface develops a rich bronze color Optional Glazes and Finishes During the final hour of smoking, you can brush on glazes like: Maple syrup Honey soy glaze Brown sugar and bourbon Teriyaki Hot honey This creates a beautiful lacquered finish and extra flavor
Start with the cleanest areas and work toward the dirtiest spots
Extra clothes are also key because you never know when there will be a blowout or spitup
At a dry weight of 4000 lb you will slice thru the waves and enjoy the ride
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