Title: Holy Mackerel! First of 2 batches of smoked Norwegian mackerel.
Post by: Jules V. on September 25, 2018, 06:33:08 PM
Post by: Jules V. on September 25, 2018, 06:33:08 PM
Opps wrong forum. Probably been spending too much time in the mods section. Mods please move it!
My Filipino friends have been begging for smoked mackerel so here it goes. Roughly 60 lbs totalling 56 pieces smoked in 2 batches using 3 racks on my custom smoker. It's an ethnic delicacy traditionally eaten for breakfast along with rice, and fried eggs. Somewhat similar to Japanese saba shioyaki except it's brined for 24 hours and smoked anywhere between 200-250F for 4-5 hours. Saba shioyaki are roasted or grilled at 450-525F.
(https://uploads.tapatalk-cdn.com/20180926/430b4c5aac38580902c2065bc8dc5242.jpg)
(https://uploads.tapatalk-cdn.com/20180926/8cb8a437abdec768bc0432f7fd8f2f5d.jpg)
(https://uploads.tapatalk-cdn.com/20180926/b24d9874353afaa807d7d36b4e6b7df1.jpg)
My Filipino friends have been begging for smoked mackerel so here it goes. Roughly 60 lbs totalling 56 pieces smoked in 2 batches using 3 racks on my custom smoker. It's an ethnic delicacy traditionally eaten for breakfast along with rice, and fried eggs. Somewhat similar to Japanese saba shioyaki except it's brined for 24 hours and smoked anywhere between 200-250F for 4-5 hours. Saba shioyaki are roasted or grilled at 450-525F.
(https://uploads.tapatalk-cdn.com/20180926/430b4c5aac38580902c2065bc8dc5242.jpg)
(https://uploads.tapatalk-cdn.com/20180926/8cb8a437abdec768bc0432f7fd8f2f5d.jpg)
(https://uploads.tapatalk-cdn.com/20180926/b24d9874353afaa807d7d36b4e6b7df1.jpg)
Title: Re: Holy Mackerel! First of 2 batches of smoked Norwegian mackerel.
Post by: qrczak1 on September 26, 2018, 02:36:58 AM
Post by: qrczak1 on September 26, 2018, 02:36:58 AM
This looks gooooood 
Title: Re: Holy Mackerel! First of 2 batches of smoked Norwegian mackerel.
Post by: JEBIV on September 26, 2018, 03:03:00 AM
Post by: JEBIV on September 26, 2018, 03:03:00 AM
That looks awesome
Title: Re: Holy Mackerel! First of 2 batches of smoked Norwegian mackerel.
Post by: RRRanger99 on September 26, 2018, 05:06:36 AM
Post by: RRRanger99 on September 26, 2018, 05:06:36 AM
Looks delish!
Title: Re: Holy Mackerel! First of 2 batches of smoked Norwegian mackerel.
Post by: Firemunkee on September 26, 2018, 12:14:21 PM
Post by: Firemunkee on September 26, 2018, 12:14:21 PM
Looks delicious!! So beg Jules for food and he will eventually have some for you!
Sent from my Nexus 5X using Weber Kettle Club mobile app (http://r.tapatalk.com/byo?rid=91018)
Sent from my Nexus 5X using Weber Kettle Club mobile app (http://r.tapatalk.com/byo?rid=91018)
Title: Re: Holy Mackerel! First of 2 batches of smoked Norwegian mackerel.
Post by: Jules V. on September 26, 2018, 02:08:51 PM
Post by: Jules V. on September 26, 2018, 02:08:51 PM
Quote from: Firemunkee on September 26, 2018, 12:14:21 PMYeah but sometimes it takes over a year. Cleaning 5 dozen fish can be a chore.
Looks delicious!! So beg Jules for food and he will eventually have some for you!
Title: Re: Holy Mackerel! First of 2 batches of smoked Norwegian mackerel.
Post by: Darko on September 26, 2018, 06:26:58 PM
Post by: Darko on September 26, 2018, 06:26:58 PM
That looks fantastic!
Title: Re: Holy Mackerel! First of 2 batches of smoked Norwegian mackerel.
Post by: qrczak1 on September 26, 2018, 10:40:38 PM
Post by: qrczak1 on September 26, 2018, 10:40:38 PM
Did you use water pan?
Title: Holy Mackerel! First of 2 batches of smoked Norwegian mackerel.
Post by: Jules V. on September 27, 2018, 08:47:50 AM
Post by: Jules V. on September 27, 2018, 08:47:50 AM
Quote from: qrczak1 on September 26, 2018, 10:40:38 PMAs you're probably aware, Norwegian mackerel is a very oily, buttery fish that adding water in the pan is totally unnecessary especially when smoked in large quantities. In this case, it's 28 pieces totalling roughly 25 lbs. It creates more than enough moisture of its own within the smoking chamber that adding water in the pan can be detrimental. The added steam/moisture from the water will make the charcoal work very hard to get up to temperature. The fish having a high fat content makes it very forgiving to smoke in terms of temperature fluctuations or being smoked/cooked too long. In short, the likelihood of drying it out is quite slim.
Did you use water pan?
Title: Re: Holy Mackerel! First of 2 batches of smoked Norwegian mackerel.
Post by: qrczak1 on September 27, 2018, 08:53:11 AM
Post by: qrczak1 on September 27, 2018, 08:53:11 AM
Thnx! That's why I was asking.
Title: Re: Holy Mackerel! First of 2 batches of smoked Norwegian mackerel.
Post by: Transit98 on September 29, 2018, 07:16:15 AM
Post by: Transit98 on September 29, 2018, 07:16:15 AM
Look great. What type of wood did you use? 
Sent from my iPhone using Weber Kettle Club (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
Sent from my iPhone using Weber Kettle Club (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
Title: Re: Holy Mackerel! First of 2 batches of smoked Norwegian mackerel.
Post by: Jules V. on September 29, 2018, 07:19:21 AM
Post by: Jules V. on September 29, 2018, 07:19:21 AM
Quote from: Transit98 on September 29, 2018, 07:16:15 AMCherry
Look great. What type of wood did you use?
Title: Re: Holy Mackerel! First of 2 batches of smoked Norwegian mackerel.
Post by: qrczak1 on September 29, 2018, 07:20:27 AM
Post by: qrczak1 on September 29, 2018, 07:20:27 AM
And the directly above the fire, right?
Title: Re: Holy Mackerel! First of 2 batches of smoked Norwegian mackerel.
Post by: qrczak1 on September 29, 2018, 07:21:05 AM
Post by: qrczak1 on September 29, 2018, 07:21:05 AM
Or with a deflector?
Title: Re: Holy Mackerel! First of 2 batches of smoked Norwegian mackerel.
Post by: Jules V. on September 29, 2018, 07:46:08 AM
Post by: Jules V. on September 29, 2018, 07:46:08 AM
Quote from: qrczak1 on September 29, 2018, 07:21:05 AMI used a heat shield along with a diffuser identical to the setup below.
Or with a deflector?
(https://uploads.tapatalk-cdn.com/20180929/09522a59b9916607b7b022c89ae5eee3.jpg)
(https://uploads.tapatalk-cdn.com/20180929/24b693b9dcd775a894d5c46501bf7c46.jpg)
(https://uploads.tapatalk-cdn.com/20180929/e16948f17d17aed5398cb9c8ffb453be.jpg)
Title: Re: Holy Mackerel! First of 2 batches of smoked Norwegian mackerel.
Post by: qrczak1 on September 29, 2018, 11:19:15 PM
Post by: qrczak1 on September 29, 2018, 11:19:15 PM
Thnx. Now everything is clear. Going to try it one day
Title: Re: Holy Mackerel! First of 2 batches of smoked Norwegian mackerel.
Post by: CyberCat62 on September 30, 2018, 07:54:33 PM
Post by: CyberCat62 on September 30, 2018, 07:54:33 PM
Did you make that rig yourself? Willing to share the plans?
Title: Re: Holy Mackerel! First of 2 batches of smoked Norwegian mackerel.
Post by: Jules V. on September 30, 2018, 09:00:31 PM
Post by: Jules V. on September 30, 2018, 09:00:31 PM
Quote from: CyberCat62 on September 30, 2018, 07:54:33 PMYeah i put the rig together. What do you want to know about it? I had them featured in a few different threads but unfortunately not necessarily the final product as i had to make quite a few changes. I will gather all the photos and start a new thread within the next couple days so everything will be in one place.
Did you make that rig yourself? Willing to share the plans?