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Hey Fork tender , Low & slow .... In fact, very low and slow and as well the right type of glaze helps to seal in the smoke without spiking the heat. I hate albumin.

Awesome response. One side of my family owns a winery in town that has two facilities plus of food & wine pairing room. So I actually have an overflow of used wine barrels and other woods soaked in wine at my disposal. Today my smoke went very well it never went above 200 and never had any...

Thanks for responses. I’m smoking large amount of fish and everything I smoke is always pre-brined for usually between 8 and 12 hours. My smoker is large enough to accommodate 24 trout. So my questions posted earlier are more specific to what temperatures folks around here like to cook salmon...

Hi & greetings from Wine country, California! I’m new here. I am curious about any tips for using an offset smoker to smoke salmon. I have a large Texas pit crafters offset smoker. My total cooking space is around 2000 square inches. Are use everything from full logs, half logs, Split logs...