Face off: sockeye salmon vs farmed trout

daveomak

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Nov 12, 2010

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Omak,Washington,U.S.A.

• Jan 8, 2017

• #21

All of these salmon smoking posts.....    

  .... I need to get some going....  

 

crankybuzzard

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Jan 4, 2014

5,611

2,932

Montague County, TX

• Jan 8, 2017

• #22

atomicsmoke said:

Is just that there is a lot of work to brine, wash, dry, setup, cleanup. Might as well go big to bring down the labour unit "cost" (might be the engineer in me saying this).

Click to expand...

You are correct too!

Just ordered 4 more filets.

 

atomicsmoke

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Apr 3, 2014

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Toronto, Canada

• Jan 8, 2017

• #23

I took the last smoked fillet out (the last smoke before this) of the freezer this morning.

Since I got the big chief a few years ago I never had "no stock" of smoked filets in the freezer.