I'm going on a fishing campout in a few weeks and doing a couple of butts for everyone one night.
We'll be catching trout, flounder and redfish and I'd like to smoke some of this, at least some trout for myself and the guys.
I read a few things on here in the recipe section and the search function. It seems Alder is the traditional wood. I have apple, cherry and guava and would prefer to use one of these if I can.
If anyone has information regarding temp and cook times it would be appreciated. I'm guessing the trout will weigh 1-3 pounds. Is brining necessary or just a nice extra?
I'm thinking that the test of doneness will be based on feeling rather than temp. Any advice on what to look for would be appreciated.
We'll be catching trout, flounder and redfish and I'd like to smoke some of this, at least some trout for myself and the guys.
I read a few things on here in the recipe section and the search function. It seems Alder is the traditional wood. I have apple, cherry and guava and would prefer to use one of these if I can.
If anyone has information regarding temp and cook times it would be appreciated. I'm guessing the trout will weigh 1-3 pounds. Is brining necessary or just a nice extra?
I'm thinking that the test of doneness will be based on feeling rather than temp. Any advice on what to look for would be appreciated.