Gonna give salmon a try for dinner. Brined it for about 4 hours, made some of Dutch's sauce (had to modify it as I didn't have some of the ingredients), and have had it smoking for the last hour/hour and a half at about 190. I'm keeping my fingers crossed that it'll turn out.
Good smoke to you all.
edit: smoking it on my Masterbuilt with some RO lump, alder, and a dash of cherry...
J-
Good smoke to you all.
edit: smoking it on my Masterbuilt with some RO lump, alder, and a dash of cherry...
J-