Smoked some Kingfish

My stepson caught some Kingfish yesterday so I decided to smoke it in the 14 inch WSM

After the brine and over night in fridge to form pellicle.

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60 minutes in with a chunk of Adler and 12 coals. I added 12 more lit coals after about 90 mins. Kept temp between 150 and 175

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Done after about 2.5 to 3 hours. I pulled it at 150

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Let it rest awhile. Then we cut it up and put in in some sauteed shallot, zucchini, plum tomato sauce, capers, olives, and parsley. Served over Angel hair pasta with a side of green beans.

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Healthy eating but I still got to play with the WSM!

Wow! Great cook & I'm sure it was delicious.

Thanks! Never had kingfish before. It came out great smoked.

Never had Kingfish either. Looks delicious!

Great job smoking the fish and really the sauce you made looks delicious. Great job.

With Salmon, you have to let it rest a day or two after smoking, it sounds like you didn't need that long of a rest? Looks great