Smoker report 8/22:

[jmurr711]

Originally Posted by AndyS

Smoked some ling, very good, came out like whiting. Tried a big eel also. I was surprised how white and flakey the meat was on that big saltwater eel, maybe not the best meat to smoke, plus it was FULL OF BONES. I thought the eel would have very few bones, boy was I wrong.
If I smoke some more stuff I'll try to report my findings. Just went with a simple saltwater brine this time with Applewood and Hickory mix on da chips.

meet on thos ebig silvers is gorgeous but they are unreal with the bones but smoking them in bigger pieces helps

[Chris G]

Andy.... porgies & blackfish are also excellent in the smoker. Porgies need very little time to brine & smoke up pretty quickly.

[frugalfisherman]

If you are catching a lot of silver eels just smoke the part from the bunghole back. All those fine bones are in the front.

[NJ Dave]

Put a lil honey and brown sugar into the brine. Sweet like candy. Yum Yum Yum!

[codbuster]

Brown sugar and garlic and onions added to basic brine is my thing!! Porgies, ling, tog, cod, pollack etc. However tried seabass several times and I didn't care for it!! The oillier the better IMO!!

[AndyS]

It was my 1st time smoking eel and ling so I went with the basic brine. Yes, in the past I have used brown sugar and all the great stuff. Thanx for the tips.

[captmark]

TRY SOME BLOWFISH, they are awesome with just bbq sauce and or some brown sugar and garlic and onions with pepper, going down the bay SUNDAY for some more, cant wait