- Feb 28, 2013
- 4
- 10
I got lucky on fathers day and have a few trout to smoke. I see quite a varience on brineing times, from two hours to 8 ?? Most all agree on temp and time. Cook at + or - 140. Don't cook over 145 ? Have any of you taken the time to find an all around recipe? I use a Smokey MT gas / wood smoker. I do a great job on butts. In two weeks I am scheduled to do a smoker full of chicken. Either halfs or quarters, Any good advice on that? I live in Gresham Oregon, home of the mighty steelhead