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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"...

How do I fix this leak?

After lots of researching online I combined various recipes and techniques. Here's the result. Very happy w how they turned out. Brined for 24 hrs in a basic brown sugar, kosher salt, filtered water, peppercorn, thyme mix. Rubbed the birds down w lots of EVO. Seasoned liberally w California...

Brined for 3 hrs in 4 cups filtered water, 1/2 cup brown sugar, 1/2 cup kosher salt. Let sit open in fridge after brining for one hr. Brush w EVO, light salt and pepper and into the smoker at 200 for 2 hrs. Eezy Peezy

What's up fellow smoke addicts! After the amazing meals we've been having I'm thinking I could probably smoke lettuce and tree bark and it'd taste good! The sheepshead run has been on here in the Tampa area. I'm just about to pull some smoked sheepshead out.. First time doing fish. Hope it's good!