Well its been quite some time since I've been on here, kinda fell out of smoking getting tired of my MES40 not working properly. I've now the owner of a GMG DB and am smoking some fresh yellow tail for the family.
I found a good brine/recipe on this forum but I haven't seen whether the skin needs to be removed or not, and skin up or down when smoking.
I know the grill side is easy with skin on, done that plenty of times. Does it work the same when smoking?