[cocoloco]

I have seen a few guys saying that the fish were going into the smoker. So I broke out and bought a smoker. We shot some carp, buffalo, silvers, and gar. I cleaned enough to stuff the smoker. The pasted them liberally with onion powder, black pepper, lemon pepper, and brown sugar barbecue rub. I set them soaking in lemon juice all night long. The next day I set them on aluminum gratings, and gave then 5 hours in the mesquite smoke.
I tell you. Some of the fish came out tasting like ham. I was very pleased. Just fighting with the bones, is not for everyone.

 

[cocoloco]

When smoking the meat, and you need to get to a certain temp. You better keep that temp. going for a long time. Our turkey went for almost ten hours.

A smoker is a very simple affair. It is a box, a heat source, a thick steel pan, with some wet wood chips, and a temp ga. You should also have a pan of water inside.

I have used an old electric stove coil under the steel pan.

Then I have seen a split steel bottle with a burner underneath.