)1. Apparently used too much wood?(black discolorations?
2. Mushy fish after 10+ hrs? Is it condensating inside the unit and "raining" on the top racks?
3. Turned the unit off, went to bed.(it had been running at 165-175 deg. for 12 hrs and still wasn't done) and let the fish sit in there
overnight. All but 3 pieces were too dry and the other 3 needed additional heat to dry out.
So....,
My usual routine is to brine, air dry overnight, then smoke till done.(old unit was 165 degrees so they said, I think it was closer to 120 at most.) Have always left skin on without issue. Never had any complaints.
Anyone have any advice as to temp? time at temp? amount of wood? arrangement of fish? number of times to open door(as was suggested in previous entries), and for how long? Any ideas would be appreciated. Trying to get another batch going next week(gifts, you know
