|The big smoker. It can handle 10 salmon at a time.|
|The little "Big Chief" smoker.|
|Perfect size to smoke 1-2 salmon at a time.|
My basic brine recipe can be found here. The new twist happens in the last hour of smoking and all you do is add two simple ingredients: honey and cracked black pepper. With an hour to go, take your fillets out of the smoker and liberally brush honey over them. Next, use fresh, cracked black pepper and sprinkle on a healthy dose. Put the fish back in the smoker and in an hour they will be done. Deeleesh.
Beaver Creek Cabins & Guide Service