Tub fulla smokers

[Smokepole]

I finally got to go ice fishing with singleshot yesterday. Action wasn't quite as good as we'd have liked, but we did bring home a sink full of fish, macks, kokes, and 'bows:




Ready for the smoker:



It's nice to get to fish with a guy who's got all the gear to make it easier:




Toby got in on the action early:

[fmrranger]

Looks like a great outing! Wonderful way to spend some time out of the house, thanks for sharing the pics.

[Big Sky]

Nice job..Our ice is almost history here in Montana. Looking forward to next year already!

[Scoutin' Wyo]

How did Toby like the ride on a snowmachine? Some good fishing for a couple of grey beards.

[Smokepole]

Ride on the snowmachine?? You are joking right, he's a thoroughbred, reminded me of Secretariat running alongside.

[Uncle Jake]

We just did a batch of Reds from last summer. Added some fresh ginger to the basic 4:1 dry brine, and it turned out pretty good.

What recipe are you using with your fish?

[Smokepole]

No real recipe to speak of, I just mix up some brine with Kosher salt, soak overnight, and smoke 'em in the electric smoker at about 150 for three hours, not your classic cold-smoked fish, more barbecued than anything else, they stay nice and moist.

[Uncle Jake]

Are using alder?

With salmon, I've messed around with cherry, apple, and mesquite, but now just do strait alder.

[Smokepole]

Using mostly apple, I've tried most of the commonly-used woods and IMHO hickory is best for beef, pork, and chicken but too strong for fish, same with mesquite. Actually for my tastes mesquite is a little too strong even for red meats. I like alder for fish too, I need to get some more wood so I'll get alder and apple probably.