Father's Day Walleye smoke
3 hours, 10 minutes
Auto-created session
Grill/smoker is Black Earth Freestanding Hybrid run on pellets only controlled by fireboard2 (propane off).
Fresh walleye, skin on. Smoker started at 180f. Aluminum foil lined bottom rack of smoker and fillets placed skin down on top rack.
Soaked in milk for 20 min then brine / seasoning mix for an additional 20 min. Brine recipe attached screenshot.
Apple wood pellets used for session
Fresh walleye, skin on. Smoker started at 180f. Aluminum foil lined bottom rack of smoker and fillets placed skin down on top rack.
Soaked in milk for 20 min then brine / seasoning mix for an additional 20 min. Brine recipe attached screenshot.
Apple wood pellets used for session
After grill temp stabilizes, place fish on top rack skin side down and insert probes.
Important step: crack a beer or favorite summer beverage and enjoy the cook
Important step: crack a beer or favorite summer beverage and enjoy the cook
Basted with remaining brine
Second wet mop with brine
Third wet mop with brine. smoker temp increased to 225F
Wet mop at each grill opening / temp increase. Temp increased each stabilization (family got impatient for supper) / every 5-10 degree change in meat temp
Final product.... Delicious and full of complex flavors
