Yesterday spent the day smoking 15# of king salmon that the Mrs recently caught. Used the basic dark brown sugar / non iodized salt dry mix along with 20 crushed cloves of fresh garlic. After brining over night and it had air dried for a couple hours, I. Lightly brushed with honey followed with a light sprinkle of course pepper.
Then into the big chief it went. Smoked for almost 3 hours until the internal temp hit 145 degrees. My wife's fishing buddies have gone crazy over this stuff whenever she brings some on her fishing excursions.
Air drying before:
Being loaded:
Cooling off afterwards:
TapaYakin' from my iPhone
Then into the big chief it went. Smoked for almost 3 hours until the internal temp hit 145 degrees. My wife's fishing buddies have gone crazy over this stuff whenever she brings some on her fishing excursions.
Air drying before:
Being loaded:
Cooling off afterwards:
TapaYakin' from my iPhone
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