A smoking I will go

2 nice Coho fillets

Brine
1/2 cup kosher salt
1/4 cup dark brown sugar
1/4 cup granulated sugar
1 Tablespoon Soy Sauce
1/2 Tablespoon granulated garlic
1/2 tepid gallon water (so the sugar dissolves)

Mix brine ingredients thoroughly until all the salt and sugars are dissolved.

Place fish in a plastic bowl with an airtight lid

Pour the brine over the fish and refrigerate overnight

Remove fish from brine and let drain. Rinse with water if you prefer less salt (I don’t rinse)

Let fillets sit out until they are dry (1/2 hour)

Smoke in smoker according to manufacturer’s directions (I used alder wood chips)

Smoker in action


Not too hot


Coho almost done


Sorry no picture of the final product but let me add this... IT'S GOOD!

I am so jealous, of your smoker and your fish. I love any kind of bbqing, and smoking is my favorite. I wish I could fish for good eating fish in my area. Not to mention everything is too polluted anyway.

MMMMMMM salmon =P~