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  1. B

    Mushy back meat?

    Hi everyone, I have tried smoking goldeye & lake whitefish. I smoke them vertically, tail hanging down, whole with scales on, in a Masterbuilt electric smoker at around 175 F until the internal temp reaches 160 for 30 min. When they're done, they have a great color on the outside, and the ribs...
    • btn400
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    • Replies: 5
    • Forum: Fish
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