I
Iron Mike
Guest
The wife was wondering if I could do some salmon on the smoker.
I met that challenge with a "No problem!"
Well..... I have a few questions before I tackle this.
Cold or hot smoke?
Obviously I need a lighter wood. Any tried and true suggestions?
I heard of placing the fish slabs on cedar plank also?
How about spices/rub?
Any input is appreciated as I don't want to taint my reputation(?)
with some unpleasant food coming off the smoker.
I met that challenge with a "No problem!"
Well..... I have a few questions before I tackle this.
Cold or hot smoke?
Obviously I need a lighter wood. Any tried and true suggestions?
I heard of placing the fish slabs on cedar plank also?
How about spices/rub?
Any input is appreciated as I don't want to taint my reputation(?)
with some unpleasant food coming off the smoker.