Recent content by colophoto

outdoor temp last night was in the low 50's but the cabinet of the smoker was warm when I opened it this am.  I tried some and there is no foul taste or smoke. it's basically jerky. probably went 1-2 hours beyond what it needed at 145. 

hello. I smoke mostly fish, some occasional pork. just switched to an electric smoker. still a newbie. reading for a while, posting just now.

Hey folks.  I have 6 kokanee that I filleted out, brined for 18 hours, dried in front of a fan for 7 hours and then had an issue. I put them in the smoker at 145 and 2/3 of the way through the process I had to leave to take my mom to the dr (everything fine now). by the time all was said and...