Quote:
Originally Posted by dfish28
Thanks. I did the toothpick thing, but also did the fillet thing... Way more happy with the exposed meat on the smoke... But that could just be me, but it was Damn! Good!
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years ago when I was big on lake Ontario fishing...I used to do steelhead, salmon and brown trout on my electric smoker...omg it was so good.
getting the moisture out before smoking by drying on a rack with a fan was key.
http://www.theoutdoorline.com/blog/2...on-simplified/
