Post by Greenedog on Mar 15, 2010 12:34:28 GMT -5
I'm trying some more fish on the smoker today. It should turn out a lot better since I have a working thermometer now. 
This is some of the coho from last summer.
I brined it in non-iodized salt water overnight, rinsed off the filets, and put them on the racks which I sprayed with no stick cooking spray.
The thicker filets I placed on the lower rack.
The thinner filets are on the top, I sprinkled all the filets with my JB's Fish Camp seasoning.
I'm smoking with hickory chips, shooting for 4-5 hours at 200°. I'll let you know how they turn out later; good, bad, or ugly.
This is some of the coho from last summer.I brined it in non-iodized salt water overnight, rinsed off the filets, and put them on the racks which I sprayed with no stick cooking spray.
The thicker filets I placed on the lower rack.
The thinner filets are on the top, I sprinkled all the filets with my JB's Fish Camp seasoning.
I'm smoking with hickory chips, shooting for 4-5 hours at 200°. I'll let you know how they turn out later; good, bad, or ugly.
Smoked it for about 4 hours. It was definitely good, but I still think I like it grilled better.
Just another night at work for me and Monty will be back here again bright and early. 
