Pulled out after a 12 hour swim
Pat dry with paper towel
Dry a few hours for pellicle formation. This one is steelhead.
Tilapia
bluegill added to the mix
Added some Atlantic salmon
How about some whole trout
I'm using Frogmats. I found them in just the right size from here 19"x11" for 10.99 each. I just learned that Todd (maker of the AMNPS) has Q-Mats that are a couple bucks less here. I believe it's the same material.
I was running out of room and a friend mentioned he had some frozen salmon from the last run up the Grand River. So, I cut some of my kindling up to 11" lengths and combined with the Pillsbury nonstick cooking grids, I almost doubled the capacity of the smoker.
Now, that's a full cabinet
19 hours of smoke and one rotation. I started with pecan pellets in the AMNPS. I ran out and now I'm using pitmaster's choice. I'm almost out of that and going to go with whiskey barrel mixed with apple dust next.
I figured why not use the bottom to smoke some butter. I also smoked a batch of sea salt but, didn't think to take pics,
Day 3, second rotation. 2more days to go.
I set the smoker for 80 degrees and it keeps right around there. Lower rack and upper rack are staying pretty equal. It goes from about 77-86, which works pretty well, in my opinion.
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