Place to Smoke Steelhead in IF?

[packfish]

The brine is a major portion- but a good smoker vs a cheap smoker is a definite portion also. Not so much in the warmer months but in the cold months it is a huge difference in heat control. I have had everything from a little chief to a fridge turned into a smoker to a more expensive smoker. There is a difference for the guy who is doing the smoking and when doing roasts, turkeys- things that take longer than an hour or so. If you going to get into it do your self a favor and get a decent smoker right out of the gate. Get on one of the smoker web sites also. Some decent ones out there that will email you brines, etc for everything every month or so. Most fish you don't need to brine longer than an hour.
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