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Just did my first batch of fish in the Smokette, I used the High-Mountain fish brine and smoked it at 190 deg. for about 1 1/2 hours, turned out great everybody at work is asking me how I did it. Needless to say I have been showing them pictures of my Smokette, could get another sale out of it. ![Smiler](/static/images/graemlins/icon_smile.gif)
![Smiler](/static/images/graemlins/icon_smile.gif)
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