Today I smoked a walleye fillet, I brined it, rubbed it down with safflower oil, applied some lemon pepper seasoning and some dill, and smoked it with Alder.
Can't wait to try it!
Sorry it took so long to respond! Work has been a bear this week!
I used a simple brine of 1 Gallon water: 1 Cup Kosher Salt, 2 Tablespoons Tony Chachere's, and 2 Tablespoons of Rosemary
I smoked it for 2 hours at 150, and finished it at 225 for about 30 min.
@ Mr T, I never weighed it, since I caught it during a fishing trip