Alright all I have a 40" Masterbuilt propane and was challenged by my friend to smoke some lake trout and salmon that he caught last week. Couple of questions:
1.) Good quick brine for both?
2.) Best woods to use and for how long/temp?
3.) Read about an after smell and taste left in the smoker. How do I remedy this?
Any other info would be much appreciated. I did read around here but looking more for a concensus what to and not to dos.
1.) Good quick brine for both?
2.) Best woods to use and for how long/temp?
3.) Read about an after smell and taste left in the smoker. How do I remedy this?
Any other info would be much appreciated. I did read around here but looking more for a concensus what to and not to dos.