I love smoked fish, but have never been that impressed with the results outside my offset. Until now.

I took four Mullet and brined overnight in 2 gallons of water 1 cup of salt and 1 cup of sugar.

I then took out the filets and sat them open in the fridge for 24 hours.

Here is the key.

I used to go to my cookshack and open the door every fifteen minutes to let out the steam. This would help but didn't quite do it for me.

Load the smoker box with your favorite fruit chunks. Turn the heat to 175. And close the door without latching it. It works great! Two hours later I had the best smoked fish ever.

The smoked fish I am talking about isnt for dinner. You let it cool then seal it in a ziplock back over night in the fridge. Then serve cold on salteens...

mmmm mmm good.

Code cracked!!