Smoked my first batch of fish

loopy64Member

Went on a ling trip last weekend out of N. New Jersey and ended up with a few. Ling does not freeze very well, so Im decided to smoke em whole (minus the guts) Brined them using a commercial brine, and smoked them for four hours with a mix of apple and hickory wood, about two ounces of each.

Those fish were better than I ever could have imagined they would turn out!!! Absolutely fantastic!!!

3/15/099:35 PM

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Former Member

Wow. I would have bet dollars to donuts that 4oz of wood would have been too much. Glad it turned out so good though!!

3/16/0912:32 AM

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