I went as an advisor with the scouts to Kolob resivour and the kids caught some great fish in the 20" plus range. I caught one tiny one I had to keep because of how it was hooked and four 16-18" rainbows. They caught hard and that was fun and the four that got off during the fight were fun too.
Anyway after some searching around I decided on 170 degrees and red oak. I decided to scale the fish and season with kosher salt, pepper, onion and garlic.
Now they are in the MES 30 smoking for dinner. I am thinking now that I should have rinsed them off after they sat on the counter with seasoning for an hour and a half.
Live and learn.
Here's the start picture.
Mel
Anyway after some searching around I decided on 170 degrees and red oak. I decided to scale the fish and season with kosher salt, pepper, onion and garlic.
Now they are in the MES 30 smoking for dinner. I am thinking now that I should have rinsed them off after they sat on the counter with seasoning for an hour and a half.
Live and learn.
Here's the start picture.
Mel
