I smoked my first fatties yesterday - four different types at the same time as I smoked some salmon fillets. I have a GOSM propane smoker (with water pan) which stayed at approximately 225 degrees. The salmon was removed when it reached about 145 degrees internally. The one fatty that was probed reached around 135 degrees but just stayed there. The total time in the smoker for the fatties was around 4 to 4 1/2 hours and they never 'finished'. Did I do something wrong?
Thanks for any help and/or suggestions.
Sigma Man
Thanks for any help and/or suggestions.
Sigma Man