Alright. Been killing the Tampa bay reds. I've got four sides, bones, rib meat, skin and scales still on. Brined the sides of fish in this for 7 hrs. (See attached pic) I've got the fish sitting in the fridge uncovered to form the glaze/crust. Plan on smoking w hickory Apple wood chips in my 38" smoke hollow lp [IMG]vertical smoker.
post #1 of 4
6/6/16 at 10:54am