Fire Up The Smoker.
 

The bit is on.https://uploads.tapatalk-cdn.com/202...d55861187f.jpghttps://uploads.tapatalk-cdn.com/202...b7580c70dd.jpghttps://uploads.tapatalk-cdn.com/202...c842f17094.jpg

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Doesn't look like turkey, nicely done ....congrats.

D.

Nice catch. That will be way better than turkey
Can’t wait to catch some whites this winter

nice catch! lookin delicious !:sHa_shakeshout:

I am turning my smoked bull trout from Kootenay Lake into fish dip and are about to try a smoked trout chowder recipe for Thanksgiving. I love smoked fish.

i have a very curious question, i noticed when smoking fish no matter what species people just cut them in half length wise soak them in the brine and into the smoker. is it just personal preference to leave the bones in or can you remove the bones, fins and such?

Smaller fish I split like you see. larger fish I fillet and cut into strips at times.

I generally filet them but leave the skin on to hold them together on the smoker.

I find picking the bones clean when I eat them is less waste.

Let the magic begin. https://uploads.tapatalk-cdn.com/202...04b64cb768.jpg

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drooling already looks good

Dam fine looking...did salmon today too....:sHa_shakeshout:

Yup and skin down....

I fillet them boneless and leave the skin on. Skin keeps it together and moist. Pull the skin off after smoking and them remove the grey/brown stuff, any fins left. It is nice and soft so this is easy work at this point.


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all this smoking is all new to me and very curious, so tempting to get one to try.

I see you got the masterbuilt propane there sweld...when set super low mine would put itself out due to lack of oxygen sometimes. I bought a cast iron frypan to replace the factory wood chip pan and use a 6 inch spike placed crossways on the circular burner lip to give a little space and airflow between the pan and the burner. Just a heads up if you have troubles with the flame choking itself out at the lowest setting. Its a great smoker and the food tastes incredible out of it. Get ready to gain weight.

You will wish you did it sooner.

Smoked anything is amazing. Any kind of meat, fish, veggies even. I do a bunch of cheese a few times a year, load it right up with nothing but cheese. 5 or 6 different kinds.

I started out with a cheap low end "Big Chief" and I loved it, still use it from time to time over the new Char Broil digital.

https://www.canadiantire.ca/en/pdp/s...-0776343p.html

Since the smoker is going. Last of the moose meat jerky. https://uploads.tapatalk-cdn.com/202...0c5222ac67.jpg

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If I was your neighbour you might be missing a tray or two on your final check :)

Oh yeah. Smoked spicy hot. Can you smell it.https://uploads.tapatalk-cdn.com/202...c2b1816f3a.jpg

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Did you count them? Lol

Looks good!!

That fish looks amazing in the smoker, bet it tasted pretty good .

Well done