- Joined Oct 14, 2010
I scraped down the cook chamber and power washed and got rid of most of the chicken fat after the last session. Been looking at mods for the el cheapo offset Brinkman, and made a hi-temp silicone gasket, add a diverter to move the smoke further down the chamber, and installed 2 just above the grate thermometers. Right now I'm burning a hot fire (300) and just sprayed the inside of the cook chamber down with water. As soon as it burn out, I'm going to try lump charcoal and some oak splits on some mullett filets a friend gave me. I just built a charcoal starter chimney this AM, so will see how that works too. Installed the smoker and the gas grill into a pergalo I had built some years ago and never got used, maybe this will be a good use for it. I'm gonna try kosher salt, course ground black pepper and old bay sprinkled on the mullet and smoke @ 180-200 until flaky. Wish me luck - this is my first try at fish.