Sunday has turned into pizza day around here. Wife decided she wants to try a smoked salmon creation of some type so I bought some copper river yesterday an buried it in salt and brown sugar for a little over a half day. Rinsed, dried it off and put it in the fridge uncoverd over night to dry some more.
Hit it with some Pineapple head before hitting the smoke.
Second cook with WGWW (those unfriendly bastards seemtomake pretty good lump). Had some left over from yesterday's brisket, so added some addt'l, put in some cherry chunks and lit her up.
Been holding at 170 for a little over 2 hours so far...never been able to hold that low before, but this is also the first real try since I got the Hi-Q. Seems to do what everyone says...
Pics to follow...
Unless I'm hunting, then Lord knows where.