donman
11/28/2009 9:09:00 PMNice report! Yeah Clark is at the south side of 66th Street Bridge. It's a slum, but that's where the action is. Was there today, watched a guy catch 4 and land 2 in a matter of 30 minutes.
kinghunter
11/29/2009 8:54:00 PMHey dreamflyfishing,
The smoker took alot longer than I expected, Jens told me his smoker only took 1-2 hours, but mine took about 7hrs. It turned out fabulous. The family loved it, but just slightly salty, and drinking alot of water after eating a few of them. I followed the instruction from Salmon University - 1 cup of canned salt and 4 cups of brown sugar brine overnight. I'm thinking I didn't rinse it long enough to get the salt out, plus I am tweeking with my new smoker. I have some frozen silvers and kings to try now. Any suggestions would be helpful. I want thank Mav186 for his help in recommending me this smoker and some tips. It is a great little smoker. I recommend it.
The smoker took alot longer than I expected, Jens told me his smoker only took 1-2 hours, but mine took about 7hrs. It turned out fabulous. The family loved it, but just slightly salty, and drinking alot of water after eating a few of them. I followed the instruction from Salmon University - 1 cup of canned salt and 4 cups of brown sugar brine overnight. I'm thinking I didn't rinse it long enough to get the salt out, plus I am tweeking with my new smoker. I have some frozen silvers and kings to try now. Any suggestions would be helpful. I want thank Mav186 for his help in recommending me this smoker and some tips. It is a great little smoker. I recommend it.
flinginpooh
11/30/2009 9:05:00 AMIf it only took jens 1-2 hours then he just did a soft smoke on em. Some people love that. My family like it dried out a lil on the outside tiny bit moist on the inside. I usually smoke mine for 4-8 hours depending on how thick the cuts of fillet are. I also use brown suger and salt dry brine mix. Its the best one Ive done so far. Ive yet to try that far down the puyallup I usually fish the puyallup momma strotinis or higher and then the carbon looks like I will need to try further down river one day. Thanks for the report.
jens
11/30/2009 10:47:00 AMI have a Brinkmann Gourmet electric. I love it. I have been using the 4 cups of dark brown suger 1 cup of the canning salt, garlic and red pepper flakes.. It is done in about an hour- depending on size of pieces of fish- to hour and a half. I like mine to be on the moist tender side.