Not your traditional “first smoke” but I’m in Japan and fresh fish is easy to get. I smoked whole Big Eye Red Snapper and Bluespotted Grouper on my new Woodridge Pro!
Smoked these at 225 for 90 minutes with simple salt as the seasoning.
I’ve got this 10kg Australian brisket in the freezer standing by for my next smoke.
by Scratius
6 Comments
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BillDuki
I’m not sure what impressed me the most, the awesome looking seafood, or that Japan has a Costco?
6 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
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I’m not sure what impressed me the most, the awesome looking seafood, or that Japan has a Costco?
Edit…I meant Target!
Did you beat the octopus?
Most people skip this one crucial step
What was the consistency of octopus afterwards?
That’s interesting. How was the octopus?
do they sell pellets in places other than costco?