Loquitur Posted September 1, 2012 Report Share Posted September 1, 2012 I have a 4.5 lb swordfish loin/roast/hunk that I want to hot smoke tomorrow.It is currently in a brine until the AM when I will remove it to place it in the frig to develop the pellicle. My plan is to smoke it at roughly 230 deg, indirect, with cherry and apple chunks. I plan on cooking it to 135 deg. to obtain a 140-145 temp after resting. My question is - how long, approx, should I plan for this cook? I will be internally monitoring the temp as I go but am looking for a general idea of the time so I can appropriately plan for my guests. I'm thinking maybe 2 hours? Any insight or advice is greatly appreciated. Susan Quote Link to comment Share on other sites More sharing options...
5698k Posted September 1, 2012 Report Share Posted September 1, 2012 Re: Hot Smoked Swordfish I don't care how long it takes, what time do I arrive? Quote Link to comment Share on other sites More sharing options...
Syzygies Posted September 1, 2012 Report Share Posted September 1, 2012 Re: Hot Smoked Swordfish plus one Quote Link to comment Share on other sites More sharing options...
Loquitur Posted September 2, 2012 Author Report Share Posted September 2, 2012 Re: Hot Smoked Swordfish It took three hours to 135. I did the first 45 min at 200 Stoker because I forgot to take it out of the frig and was concerned the Stoker would run hot next to the large, cold piece of fish. Then I bumped it up to 225 and never opened the lid for the duration of the cook. I kept it on the rack I used for drying it so I wouldn't have any issues with it sticking to the grate. It came out fantastic with a truly melt in your mouth texture. I had a salmoroglio sauce with olive oil, lemon, herbs and garlic which was wonderful against the smoky flavor from the apple and cherry chunks. Interestingly enough, I was unable to slice it for serving though I gave it a good long rest and tried various serrated and non serrated sharp knives. But it was very easy to pull large chunks off the roast with a fork. We enjoyed it immensely and it was a really fun cook. I would definitely do it again even with swordfish steaks instead of a roast. I have 1/4 of it leftover and am dreaming about the Russ and Daughters type spread I will make with it tomorrow. Here it is: Quote Link to comment Share on other sites More sharing options...
MadMedik Posted September 2, 2012 Report Share Posted September 2, 2012 Re: Hot Smoked Swordfish Very nice. Looks great. Quote Link to comment Share on other sites More sharing options...
Loquitur Posted September 3, 2012 Author Report Share Posted September 3, 2012 Re: Hot Smoked Swordfish I'm hoping I can get a shot indicating how luscious the texture of this fish was. As I was gently pulling pieces off the roast for my salad with my fingers, it just glistened. Quote Link to comment Share on other sites More sharing options...
