07-18-2006, 02:05 AM
Aluma 165: Thanks for the info. Steph had all ready started the brine when I saw your post. We will try that on the next batch as it sounds really good. We brined the fish over nite in a honey, brown sugar, salt, onion and garlic mix. Steph used cherry wood chips and smoked em for 3 1/2 hours with fresh Bing Cherries in the smoker. When I got back from fishing Anderson Sunday nite I was pleased to see an "ICE COLD BEER & SMOKED KOKES" waiting for me. They turned out really well. I am like you in that I do not like my fish smoked too dry. I did bring home another 24 kokanee for the smoker so it looks like we'll be doing some more real soon.[
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