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Arctic Circle Smoker

post #1 of 4
Thread Starter 

Hi Guys, I guess this is where i introduce myself. !  


Well i know nothing about smoking but im diving in with both feet. I live in Canada's high Arctic, and work as a full time Photographer.  


I recently acquired someones old smoker (made out of an old kitchen oven). it has a hot plate and pan. 


Sooo i have tons of Arctic Char and an oven and some hickory chips whats next gang ? I am an absolute newbie so ANY advice is welcomed. 


i know i need to make a brine but, what brine is best for a char, wet, dry? recipe? 


lastly is there somewhere i should look online for a start to finish procedure or can someone help me out and educate me on how to achive good results? 


Thanks in advance gang ! 

post #2 of 4

texas.gif  Good evening and welcome to the forum, from a warm and rainy looking day here in East Texas. Lots of great people with tons of information on just about  everything.



post #3 of 4

Welcome to the board, Mike! Look around in the fish section: http://www.smokingmeatforums.com/f/103/fish

post #4 of 4
Welcome to SMF! welcome.gif
We're glad to have you here. The search bar at the top is your best friend. This forum has been around for over ten years, so there is a good chance that any questions you may have, have already been answered (they may have 10 different answers, but you'll get an instant response non the less).
Please be sure to post your smokes along with your process and recipes. We will be glad to help you along the way and we may also learn something new ourselves in the process. Also, don't forget the very important Q view! (We're mad for pics on here 😁)
Always remember to have fun because it's not fun if you have to work at it. Thanks for joining,
- Ryan
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