Still new to the smoking thang, but enjoying. My frst atemp sucked. I for got to wash off the fish. This time, I followed the rules.
First part of the smoke,,,,,,,,,,,,,,,,,,,,,, Fresh LAKER
Next is in the brine of ,salt and lots of brown sugar and a gallon of water for 20 hours. No pic. Remove,pat dry and let stand for 1/2 hour.
Set up the racks
Note: Hanging without skin attached, no work. DANG. They fell, BUT lucky me, they landed on the lower rack. Adjusted them so they all layed flat
Brushed with a mix of maple syrup,mustard and black pepper.
Cracked more pepper after that.
HAPPY HAPPY
Next, salmon, when I get one.
Note: I prefer the back strap of the fish. Seems to smoke and solid up the best. Then again, I am new to this.