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I have 2 recteq pellet grill smokers a RT-340 and a RT-1250 Both have been outstanding. When I want extra smoke flavor I just ad a smoke tube. Great customer service and solid control and wifi.
I plan on frying some for a supper meal but I am considering cold smoking a fillet similar salmon. I was just wondering if anyone has ever tried salt curing and cold smoking pike. I have friend that pickles it, but I'm not a dig fan of pickled fish.
I have been given 2.5 lbs of fresh walleye fillets. I've been thinking of dry curing a fillet like do salmon? Is this possible or will I just ruin a good fillet that I should of fried.
Use the WSM put the dust and smallish chips in a tube or maze. smoke for 3 to 5 hours cool in fridge over night. you can rinse oil off the surface if it is bitter. vac pac and eat within a week or freeze.
I have the 22" Weber kettle grill I see there are 3 sizes of the vortex available. I just want to make sure I order the right size. I would guess medium but I thought I would ask the weber experts here before I order.