I was on here last week for some info on smoking turkey thighs. Thank you and they turned out great. Need to get them posted. A touch salty to me, but I never eat salt.
On to the fish. Caught a couple smallmouth bass today, and want to try smoking them before I get on to the walleye. Experiment here first.
A buddy does brown sugar/salt brine on his salmon, but I figure, these ain't salmon. Should I be doing a brine and then a rub on these fish, or just a rub and then smoking them.
Sort of confused on some of the things I read about cure 1 or 2, cold smoke or hot. These will not be stored, they will be eaten right away.
Any help would be nice, and I will get the pics up this time. As soon as I get a round tuit, I will get the turkey up as well.