Recent content by aaron cohen

I dry brined six fillets in brown sugar and salt, per your suggestion. Then I smoked for three hours at 140 and 225 ( when I started running out of time) with apple wood. The fish was delicious. I was surprised that a very sticky pellicle formed in an hour. That was a time-saving treat. I would...

Looks great how long and wit( what type of wood did you

I've been a member for a while. Not sure why I'm listed as a newbie. But, rookie mistake; no turkey pics to share I'm afraid.

Big success smoking a 4 lb. boneless turkey breast for a camping trip. Simple steps. Brined it for 8 hours. Stuffed with sliced onions and wrapped in cheesecloth. Sprayed it with apple cider about once an hour and smoked it with mesquite chips for about 4 hours at 225 degrees. Watched my buddies...

I’m looking to smoke some trout fillets for a party and would like to the basics. What kind of wood? And for how long? Brine or no brine? If you also have a killer trout recipe on top of that you get bonus points, in my book. Thanks all.