BBQ-Me-Up_Scotty
New member
I wanted to test how my new #2 analog handles a short smoke in warm weather and decided to smoke a couple of tilapia fillets. Brushed on olive oil before seasoning to help rubs stick and minimize drying out. Outdoor temperature was 85 degrees. Set smoker at 225 degrees with one 1.7 oz. chunk of alder in the smoke box. Ran probes for fish and smoker cabinet through top vent. Here's how it went;
- Temps before starting were smoker 80 and fish 40.
- 15 min. - smoker 150, light smoke starts
- 20 min. - smoker 180, heavier smoke
- 25 min. - smoker 210, fish 115
- 27 min. - smoker 225, burner still on
- 30 min. - smoker 240, fish 130, burner off now
- 35 min. - smoker 254, fish 147, burner still off
- 38 min. - smoker 256, fish 150, burner still off. Pulled fish and turned off smoker. Smoke still coming from smoke box even though burner had been off for 8 minutes.
Result: Fish was fantastic - just the right amount of smoke. I know the guideline to pull fish is 145, but my wife and I like it just a bit drier.
This is a truly amazing smoker! I had problems getting enough smoke in warm weather with previous Masterbuilt and CharBroil electric smokers because the burners would turn off and they almost immediately stopped smoking, so then I had to open the door and let heat and smoke out to get them started smoking again.
- Temps before starting were smoker 80 and fish 40.
- 15 min. - smoker 150, light smoke starts
- 20 min. - smoker 180, heavier smoke
- 25 min. - smoker 210, fish 115
- 27 min. - smoker 225, burner still on
- 30 min. - smoker 240, fish 130, burner off now
- 35 min. - smoker 254, fish 147, burner still off
- 38 min. - smoker 256, fish 150, burner still off. Pulled fish and turned off smoker. Smoke still coming from smoke box even though burner had been off for 8 minutes.
Result: Fish was fantastic - just the right amount of smoke. I know the guideline to pull fish is 145, but my wife and I like it just a bit drier.
This is a truly amazing smoker! I had problems getting enough smoke in warm weather with previous Masterbuilt and CharBroil electric smokers because the burners would turn off and they almost immediately stopped smoking, so then I had to open the door and let heat and smoke out to get them started smoking again.
