Smoked 8 up this weekend and really better than I thought they would be.
fillet fish leave skin on
1/2 cup noniodine salt
1 cup sugar
1 qt water
rinse, pat dry and let sit out for an hour or so.
sprinkle with a seasoning if you like. I did lemon pepper on a couple and seafood magic on a couple.
have smoker heated to 200
put in smoked with a little cherry wood
smoke 1 hour and done. should be about 155 degrees internal.
nom nom nom ! ! !
Out on the north end. 8", 15" and a 24" over night. I've lost about 8 so far off rattles. Not sure if I'm not getting a good hookset or what. I've tried horsing them in and babying... headshakes are dislodging the hooks.
any advise? I'd have 12 on the board had I not missed any!