allyby58 Posted October 27, 2019 Share Posted October 27, 2019 I love my Cod Roe so got me thinking about doing it hot smoked in a Weber, Still a couple of months yet before it will be availiable and I should be able to source this quite easy from the fishmonger before they boil it, what temperature would you guys recommend and what wood to smoke it with, thinking maybe apple wood but I also have cherry, oak, and mesquite. The Greeks do this for taramasalata but I think they cold smoke it! Any tips would be helpful. 1 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted October 30, 2019 Share Posted October 30, 2019 Can not answer this as I do not eat fish but @Wade might be able to advise. Quote Link to comment Share on other sites More sharing options...
Icefever Posted October 30, 2019 Share Posted October 30, 2019 Love Cod roe myself....never thought about cooking on the smoker. Ice. Quote Link to comment Share on other sites More sharing options...
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