I made another Costco run today and picked up a steelhead fillet. Not on the pellet grill today, cause I felt motivated to do a deeper smoke. This was on my Bubba Keg (komado). Started the lump charcoal fire and 2 chunks of cherry, and had the temp around 210. After 1 1/2 hours, I had noted that the smoke was about gone. I didn't do a minion fire, just lazy and did a small fire about a handful of charcoal. When I checked it, the fire was down to some very small coals and not much wood left, so I added fuel and stoked it up (think weedburner), added some more cherry, and replaced the diffuser and food grate, and let it go another 45 mins as it crept up to 260F slowly, where the fish hit about 150 in the thickest part. The rub is a traditional beef rub.
This stuff is killer for just about anything. We make tacos with it sometimes.
This stuff is killer for just about anything. We make tacos with it sometimes.
