Smoked Fish- JAppledog

tomMember

Hey,Julie.

Andi is one of our gurus on the fish cooking.

She is in Moose Pass,Alaska and her husband is at the fish cannery there.

She cans ,as well.

Jim Minion is another one out in Washington that is a competition cooker and vendor by trade now.

Bobby Que,over in Tampa Bay,cooks on a BGE as well as a CS, and he can give you some personal experiences.

Just give a shout for any of us and we'll tell you what we've tried with the CS,good and bad.

If you can find Stuart, one of the honchos ,he has cooked everything on a CS that walks,crawls,swims or flies.

11/27/018:06 PM

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Former Member

Thanks for the encouragement, Tom; our first salmon filet was fabulous! It was just a small "test" sized piece. I brined it in a salt, brown sugar, honey solution ï¿½ a bit of High Mountain brand "Wild Trout" that I happened to have in the cupboard. Then I patted it dry with paper towels and put it in my convection oven with the fan on & no heat for about 40 minutes. Next I brushed on some maple syrup to which a bit of Myers's rum had been added and handed it over to husband Steve. (He's the one who bought the Cookshack). He used hickory for about 2 hours and it was great. I probably would have opted for alder or sugar maple but last night it was not my call.

This is going to be fun!

11/28/0110:09 AM

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