The first 2 times I tried smoking fish it was ok this time brined for 3 hours in salt water
I started out @ 120 for 3 hours then to 130 ant 140 then 150 on the hour till 145 pulled they had no tast more like cooked fish I’m thinking I over did them
and more or less I just cooked the meat instead of slowly drying the meat this alsobwax the first time trying to smoke the whole fish instead of the fillet maybe brine linger also just looking for pointers for next year I will not have any more till next winter
I started out @ 120 for 3 hours then to 130 ant 140 then 150 on the hour till 145 pulled they had no tast more like cooked fish I’m thinking I over did them
and more or less I just cooked the meat instead of slowly drying the meat this alsobwax the first time trying to smoke the whole fish instead of the fillet maybe brine linger also just looking for pointers for next year I will not have any more till next winter