I grew up in Minnesota and one of our Norwegian neighbors would smoke smoke Pike and Muskee every summer - it tasted so amazing alone on on crackers with fresh dill. It has been over 20 years but I remember that they used alder wood at low temperature with a higher temperature finish and they did this between lunch and dinner. They also marinaded it overnight before smoking with a brine of Brown sugar, salt, garlic and black pepper. I have no idea of proportions. I'm looking forward to hearing how it goes.
Don't forget to watch out for those Y bones...
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Rob - 26-1/2" OTG and A Clutch of BGEs
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