I couldn't wait to unpack my new 55 and try it out. I chose this model for the capacity. I have a ton of tuna and I was smoking my fish on my Traeger BBQ. The BBQ took about 6 hours and a ton of pellets, the meat was also dry. I tried my new 55 and it only took 2 hours the meat was tender, it hardly burned any wood and I could hold about 3 time more meat. I would love for anyone to send me tips on smoking fish, best wood to use, brine, temperature, time and especially if anyone knows how I can "can" the fish after smoking... this would be great since my freezer is jugged plugged!
Thanks!
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