Hmm. Interesting. The low smoke usually hovers around 170-180 on the WW. High smoke is 200-210. You can essentially smoke a fatty meat forever on the Low Setting. I use it to set up the meat with a nice smoke ring and flavor, then bump to 220 to start rendering the fat a bit.
Hi I wish I had the same fish , I used Halibut but don’t use this fish , it is to dense and not as good as Bronzino or swordfish etc. but his rub is solid. As I said use a more buttery fish.
Kelly Williamson halibut is very good Smoked, but can be dry from being very lean. Using an oily fish can improve the flavor and texture Of the final product.
Still using this Pellet Smoker? Have ya upgraded the Controller? How well did that smoker do in FL humidity? And are you close to the ocean? I am wondering how it will do in Salty air over time if ya have this still 3 years later.
Hi Tyler, this unit is awesome, but I did have a chance to upgrade to the new 36" with the controller. It was nice to have some extra room for larger smokes. It did well in FL summers, I always kept it covered, I wouldn't recommend leaving exposed in the rainy season. I'm about 2 miles from a brackish river, no not really salt exposure at this distance.
The Intrepid Angler thanks for the quick reply and enjoyed your video. I am looking to get the new Woodwind WiFi and just was very intrigued when i found your videos with being from FL. I’m between Brackish and Ocean so I’m surrounded by it. The grill would be under a covered porch and def do plan to get the cover now too.
It's offered from Camp Chef. They call it the Jerky Racks. You'll pull out the smaller upper rack in the grill, then insert a left and right bracket plate that has three levels for the racks. I find with thicker meats, I can put them on the grill grates, lower and upper racks, giving you quite a bit of space to work with!
Awesome, thanks I just purchased my Grilla Grill Silver Back Pellet Grill and looking for a good smoked fish recipe. Subscribed !!!
Thank you! Glad you enjoyed the video. I'm sure it will turn out great.
Good video. I'm gonna try this. Keep it up!
I have the lux and my low smoke runs at 170 and high at 220. Yours seems way higher. Odd. Looks amazing though.
Hmm. Interesting. The low smoke usually hovers around 170-180 on the WW. High smoke is 200-210. You can essentially smoke a fatty meat forever on the Low Setting. I use it to set up the meat with a nice smoke ring and flavor, then bump to 220 to start rendering the fat a bit.
I've never wanted to eat fish at 9am before, but I do today!
It's never too early for fish dip!
Hi
I wish I had the same fish , I used Halibut but don’t use this fish , it is to dense and not as good as Bronzino or swordfish etc. but his rub is solid. As I said use a more buttery fish.
Kelly Williamson halibut is very good Smoked, but can be dry from being very lean. Using an oily fish can improve the flavor and texture
Of the final product.
Still using this Pellet Smoker? Have ya upgraded the Controller? How well did that smoker do in FL humidity? And are you close to the ocean? I am wondering how it will do in Salty air over time if ya have this still 3 years later.
Hi Tyler, this unit is awesome, but I did have a chance to upgrade to the new 36" with the controller. It was nice to have some extra room for larger smokes. It did well in FL summers, I always kept it covered, I wouldn't recommend leaving exposed in the rainy season. I'm about 2 miles from a brackish river, no not really salt exposure at this distance.
The Intrepid Angler thanks for the quick reply and enjoyed your video. I am looking to get the new Woodwind WiFi and just was very intrigued when i found your videos with being from FL. I’m between Brackish and Ocean so I’m surrounded by it. The grill would be under a covered porch and def do plan to get the cover now too.
That's some great done fishes. Have you used propane to cook through it?
Wes O I’ve cooked plenty of fish on propane, but for smoking, the Camp Chef Woodwind works great!
That looks so good thanks for sharing. Tight lines
Thanks! Glad you like the video :)
Love the woodwind cooking videos! Have you tried Lumberjack pellets?
I haven’t tried their pellets. I’ve been very happy with the camp chef competition blend.
That looks really good. I need to get a bigger smoker, damn!
Weekend Fishing Chump thanks! The jerky racks add plenty of room to stack.
Did that mesh grill come with the Camp Chef? If not where did you get it? Great videos. Ordering a Camp Chef!
It's offered from Camp Chef. They call it the Jerky Racks. You'll pull out the smaller upper rack in the grill, then insert a left and right bracket plate that has three levels for the racks. I find with thicker meats, I can put them on the grill grates, lower and upper racks, giving you quite a bit of space to work with!
Thanks!
What wood pellets did you use?
Keep up the great work on your videos!! They're informative and great to watch, subscribed!!
sounds good but I am diabetic?