Quote:
Originally Posted by Fire Me Boy!
Not really. I expected it to char and smoke some, and it never did that. The salmon had good flavor, but it was due to the zest, thyme, rosemary, and garlic.
I want to do it again in my PBC and get it actually smoked.
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I thought you would have gotten more of the white fish fat pooling on the board.
I was shopping an offset smoker on craigslist, I'm missing the one I sold, the one I was looking at sold before I got to it.