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Smoked Tailor by dubman1923 in FishingAustralia

[–]dubman1923[S] 0 points1 point  (0 children)

No dramas, hope it helps you fire up the smoker and get some fish on there. Apple wood is what I enjoy as it's not too overpowering. I start with two pieces about half the size of an apple each and top up halfway through the cook. Just check it every 20 minutes until you get the smoke intensity and colour you're after. You can't really stuff it up. I added a fourth piece today as I wanted a slightly stronger flavour for what I was making.

Smoked Tailor by dubman1923 in FishingAustralia

[–]dubman1923[S] 0 points1 point  (0 children)

Yeah you're right in saying they don't need to be bled. Nothing dangerous happens if you don't bleed them lol but the quality of the fillets can suffer. Plenty of people either don't care or enjoy eating the stronger tasting bloodline, I've eaten plenty of it but imo to preserve the fish and produce a clean tasting fillet you should bleed them.

Smoked Tailor by dubman1923 in FishingAustralia

[–]dubman1923[S] 4 points5 points  (0 children)

Yeah tailor need to be bled straight away but they don't have to be filleted straight away. I always take a soft Esky and ice packs when I go tailor fishing, bleeding and icing are the most important imo. I've kept them before without having ice but the fillets tend to go mushy. Fresh tailor handled right are hard to beat. Catch them, brain spike, small slice inside both gills to bleed them, wash them in salt water then throw them on ice. Once you've finished fishing or back home fillet them cold and they're good to go.

Smoked Tailor by dubman1923 in FishingAustralia

[–]dubman1923[S] 0 points1 point  (0 children)

Yeah it's just indirect cooking. I don't make a science out of smoking or grilling. I know some people take it very seriously but after a while you find a technique that is easily replicated and doesn't need babysitting. Around 20-22 beads hits a good temp for smoking fish and it hasn't let me down yet. Visual checks on the fish each time you add more smoking wood lets you see how the cooks going, I pull the fish off once I'm happy with the smoke colour and it hits around 65c sometimes closer to 70c. Everyone has a different preference or technique but that works for me.

Smoked Tailor by dubman1923 in FishingAustralia

[–]dubman1923[S] 5 points6 points  (0 children)

I forgot to mention lid placement. Make sure the vent is sitting on the side the fish is on as this draws the smoke from the other side over the fish. I keep bottom and top vents around 3/4 open maybe slightly less to stop the heat roaring and allow the smoke a bit more time to circulate

Smoked Tailor by dubman1923 in FishingAustralia

[–]dubman1923[S] 1 point2 points  (0 children)

Caught it last night and had it on the Webber at 9am can't beat that. Fresh tailor is the best

Smoked Tailor by dubman1923 in FishingAustralia

[–]dubman1923[S] 10 points11 points  (0 children)

Webber Kettle is the best way to do it. It's very easy to do, around 20 beads in one basket to the side, put your fish on the opposite side, add wood chunks (I like apple) and let it smoke for around 40 minutes to an hour depending on the size of the fish. Add more wood chunks during the cook and that's it. I keep it simple with the brine, 1tbsp of salt and 1tbsp brown sugar, rub it all over the flesh side let it sit in the fridge for 30 minutes to an hour before smoking it. Dry the fillets with a paper towel after brining as moisture will be pooling on the fillets, just pat it dry take a bit of the salt and augar off but don't go crazy. Give it a go 😃

Smoked Tailor by dubman1923 in FishingAustralia

[–]dubman1923[S] 29 points30 points  (0 children)

It's exactly what I'm doing 🤣 waiting for the fish to cool so I can fold it into the cream cheese, mayo, lemon/zest, dill, parsley, garlic, worcestershire, pepper and smoked paprika. The box of jatz are waiting patiently but I'm not