Quote:
Originally Posted by Shmag
Oh, never tried or even heard about anybody ever doing the bacon. Not sure if it would cook.
Depending on the size of fish and thichness, usually 3 hours at about 200 degrees (nothing less) puts me pretty close.
I am curious as to what temp and time your buddy did his
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not sure what temp but its a big chief smoker I know this because I borrowed it to do up some brook trout, I smoked them for 7-7.5 hours turned out great.