Got it I line the bottom and wood chip roof below. Also, put a catch pan under the fish too. I 'bake out' the smoker after finishing every load for 3-4 hours.... 300F (max temp) and a few chunks of wood.
Joined Pitmaster Club a couple weeks ago. Been reading this site for a couple of years. Saw a link on another site that advertised that you created this side of the board.
Been "smoking" on my gasser for a couple years and finally got a 22.5" WSM in late January. Love it. Have done everything from Salmon to Briskets on it. Smoke something at least once a week.
Welcome Thoey! Be careful smoking fish. It will smell up your smoker something fierce and affect your other cooks.
Joined Pitmaster Club a couple weeks ago. Been reading this site for a couple of years. Saw a link on another site that advertised that you created this side of the board.
Been "smoking" on my gasser for a couple years and finally got a 22.5" WSM in late January. Love it. Have done everything from Salmon to Briskets on it. Smoke something at least once a week.
Leave a comment: