Posted two new pics...

[Mike Willsey]

http://groups.msn.com/ThePracticalBarBQr/mikewillsey.msnw

Posted two new pics, one is my, Homemade WSM-ish Prototype that I did today and the second shows the hickory supply that I now have. I took down an old hickory tree and probably have a lifetimes supply now. Those logs are 18 inch across and 16 inch long! Am I a happy q'r!
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Regards, Mike Willsey (Piedmont)

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http://groups.msn.com/ThePracticalBarBQr/newwelcome.msnw

 

[Jim Babek]

I like the pics of the salmon you have there. How did it turn out and what method of prep did you use? My wife has been bugging me to try smoking fish but Ive been putting it off.

 

[Mike Willsey]

I used a heavily seasoned brine that helped cover a sligtly fishy taste/odor. It is not a "light brine" and will definitly flavor the fish, you can reduce time in brine also!

Brine Fish

1/3 cup sugar
1/4 cup kosher or canning salt
2 cups soy sauce
1 cup water
1 cup dry white wine
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. black pepper
1/2 tsp. Tabasco

Combine all and mix well.

Brine fish at least 3 hours. Rinse thoroughly and pat dry. Let air dry at least 1 hour in the refrigerator prior to cooking.

Regards, Mike Willsey