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Just ordered a smoker -UPDATE
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<blockquote data-quote="ppine" data-source="post: 438378" data-attributes="member: 22555"><p>I like using a smoker especially for fish. Brining over night is the first step with salt and sugar. You can invent all sorts of stuff to add in the brine. It is important to let the fish rest after it comes out of brine for about an hour. Dry it off. This helps a lot. I like the Big Chief electric smoker because it is does have to be tended and stays at the right temperature (low temperature). I lot of people cook fish with smoke on a Bar BQ but that is a different process. A couple of pan fulls of wood chips works fine. You do not need smoke that whole time. For fish I really like red alder. All the fruit woods are good for nearly everything. Apple, cherry, pear, etc. I use some from out of my yard.</p></blockquote><p></p>
[QUOTE="ppine, post: 438378, member: 22555"] I like using a smoker especially for fish. Brining over night is the first step with salt and sugar. You can invent all sorts of stuff to add in the brine. It is important to let the fish rest after it comes out of brine for about an hour. Dry it off. This helps a lot. I like the Big Chief electric smoker because it is does have to be tended and stays at the right temperature (low temperature). I lot of people cook fish with smoke on a Bar BQ but that is a different process. A couple of pan fulls of wood chips works fine. You do not need smoke that whole time. For fish I really like red alder. All the fruit woods are good for nearly everything. Apple, cherry, pear, etc. I use some from out of my yard. [/QUOTE]
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Just ordered a smoker -UPDATE
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