went fishing with dad this last weekend.<br />this is what i did:<br />soaked in (called brine) atleast overnight<br />1lb brown sugar and 4 cups salt over night in a cooler filled 3/4 with brine and fish then fill the rest with ice.<br />added water and wine or beer below the fish in small bread loaf pans 3/4 full. (fish add more when flipping)<br />soaked small hickory chips in water for a couple of hrs.<br />put 10 lbs of charcoal on the small side of the smoker.<br />rinsed off fish from brine.<br />sprayed both sided with pam for grilling non-stick spray.<br />PUT EM ON!<br />put few small hickory pieces on charcoal every hour, then put handful of chips in aluminum foil and poke the bottom few times. to be replaced every 3 hrs.<br />flipped once an hour for 12 hrs this will pour out water inside of the fish. after getting no water i continue for a few more hours and wait for a rebound in the meet when i push on it.<br />added little more charcoal about 8 hrs into it.<br />i have no temp guage (yet) on the smoker, so i always make sure to keep the biggest fish closest to the heat and cook over instead of under.<br /><br />please add any other ideas. i know there are plenty for the brine and wood. i found something that works, and havent changed. affraid to change with big batches (the only way to do it) this was my fourth batch.<br /><br />
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<br /><br />All kidding asside, "I WANT SOME"