Cape Man's Dory

[gstanfield]

If I leave now and don’t stop for anything I can make it for dinner tomorrow!

Seriously though, it looks like you’re getting great use from your OD.

George

[fallguy1000]

First of three days at the Rod and Gun Club 20201007_141205.jpgin Everglades City with two dear friends and two boats, Clara and The Minnow, a 16' Jon boat with a brand new 25hp Yamaha. Took both boats up the Ferguson river in an attempt to reach Ferguson Bay. The river chokes down to a very narrow creek, that was still in bad shape from hurricane Irma several years ago. Got about 3/4 of the way there before I called it. Coming out with the tide was ridiculous as the steering was impossible at idle speed. Scratched her and me up a bit, and got stung by a scorpion on my thumb.

Tomorrow we are running down to the Chatham river.20201007_155706.jpg22353.jpeg

Chain saw fishing!

Looks like you did quite well despite not making it in all the way.

[cape man]

Amazingly the paint held up! Not a mark!

[Jeff]

Nice Cape Man!!!! Jeff

[cape man]

Brined in brown sugar and sea salt overnight.

[Dougster]

What temp do you smoke at? Do you aim for a given temp on the fish, say 125?

Dougster (says very cool smoker BTW)

[fallguy1000]

What temp do you smoke at? Do you aim for a given temp on the fish, say 125?

Dougster (says very cool smoker BTW)

I hot smoke at 210-215. Fillets like those woulf be done in an hour.

Cold smoking is different.

[Fair WX Pilot]

I'm getting hungry just looking at that picture. Can just imagine the smell wafting out of it

[TomW1]

cape man thanks for sharing. I have only smoked salmon at a temp of 165 till they reached 145-155. They were dry brined in a brown sugar and salt brine concoction which was washed off before smoking with oak wood. This is similar to a Scottish smoked salmon. Yum.

Would love to know how you prepped yours it looks good also.?

Tom

[cape man]

Dry rubbed with 4 cups of brown sugar and 1 cup of sea salt overnight. Rinsed well this morning and liberally sprinkled with Everglades Heat seasoning. Smoked for maybe 3 hours at 150F. Chilling it down and will make spread out of some tomorrow and vacuum seal and freeze some for another time.