Photo Tutorial: Smoking with the Big Chief Smoker (Part Two)

[Osmosis]

well if you ditch your casting rod, just remember my number

[Spade]

well if you ditch your casting rod, just remember my number

HA! The sooner I get that sold the sooner I book a side drifting trip with you so help me out!

[ryank]

well if you ditch your casting rod, just remember my number

Hahaaahhhhaa!

[Osmosis]

hahaha sorry gabe i had to

[Spade]

NOTE: Don't leave home thinking the smoker will be fine. The cover I made from the cardboard box was propped up by a garden shovel to maintain temp. Well the shovel fell on it's side and when I got home the temp was 210! Needless to say, it's jerky!

[Arctic]

I dunno bout. You guys, but I do like my smoked fish a little dryer. Not overdone, but long periods of time in the smokehouse, and a nice, hot, finish. Like 185 for 45 mins to an hour on a nice sized coho fillet.

[salmonsteelheadsam]

yeah im with you the drier the better

I dunno bout. You guys, but I do like my smoked fish a little dryer. Not overdone, but long periods of time in the smokehouse, and a nice, hot, finish. Like 185 for 45 mins to an hour on a nice sized coho fillet.

[Spade]

Well you guys would enjoy this I still put a honey glaze on half of it too. They're cooling in the fridge....what's left of what I didn't eat that is.