BTW SoCalQ,Has anyone tried this method with a fish other than salmon? I've got some cod to smoke this weekend. Would this recipe work?
I'm sure I already mentioned this a few times, but this method is for snacking fish pieces. The smoking temps & times give you pieces of fish that are dry enough to pick up in your hands, and pull it apart to eat & enjoy it.
If you want to use this recipe for Dinner, I would do the same brine & everything, but I would smoke it hotter & faster to keep it from drying to the snacking type consistency & texture.
Bear
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