smoking virgin, just built a home-made stainless keg smoker in my "spare time" at the brewery i work at, and I'm about to attempt my first smoke ever with some beauty fillets of trout I caught. looking for some tips on what type of wood to use, and about cooking duration and tempurature.
any other advice obviously appreciated. will work on uploading some pics of the smoker asap!
Edited by beardedwonder - 4/16/16 at 11:02pm