Advice on dry curing and brining for smoked fish

Discussion in 'For New Members' started by scottieg123, Jun 1, 2014.

  1. Hey, 

    Well, I finally went and bought myself the 22.5 Inch Weber Smokey Mountain.  I was talking with a fellow grill/smoking enthusiast who advised me to season my smoker before actually smoking with it. The owner's manual doesn't mention seasoning the unit. So, is it  solid advice, or can I proceed without it?  My real question is, both the dry cure and brine instructions for smoked haddock (Arbroath Smokies) call for an "80 degree" salt mixture.  I have no idea what that means, and I have searched high and low for an explanation.  Anybody have any ideas? 

    Scott
     
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Last edited: Jun 1, 2014

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