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Thread: Smokin reds, Kenai R

  1. #1
    Member mudbuddy's Avatar
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    Default Smokin reds, Kenai R

    Got 33, smoked some for 1 hour then canned
    Smoking 14 (28) fillets now
    3 long days & lots of work but worth it.

  2. #2
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    Wow! Would have been a lot of work but I agree, well worth it!

  3. #3

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    Man, that is a great photo. I can smell the smoke. Now close the door, you're letting out the heat! Tight lines.
    Only those that can see the invisible can do the impossible.

  4. #4

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    that is one awesome smoker, can you share how its constructed?

  5. #5

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    Check your smoker. I think something is missing.



    ~tr

  6. #6

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    Quote Originally Posted by gr8fl View Post
    Check your smoker. I think something is missing.



    ~tr

    i dont see nothing
    Attached Images Attached Images

  7. #7
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    Quote Originally Posted by gr8fl View Post
    Check your smoker. I think something is missing.

    ~tr
    Lifting a fillet from a smoker like that can get you lead poisoning here in these parts.....

  8. #8
    Member mudbuddy's Avatar
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    Quote Originally Posted by gretyhorn3 View Post
    that is one awesome smoker, can you share how its constructed?
    2 sheets of ply-wood.
    2X2 frame, 2X2s for shelf brackets.
    I bough a new sheet of 1/2 expanded metal & cut racks to fit.
    6 racks

    bottom section door 16" tall, one 1-1/2 hole saw with a flap to adjust inlet air
    14" Cast iron skillet for charcoal. bottom section lined with tin foil so it don't get the wood too hot & burn down.
    I set it on rocks

    Top 3 holes with flappers outlet air closed to hold smoke in & open to dry with more air flo.

    Wash the metal racks with soap & water, dry well, brush with cooking oil. Fire up the new smoker to season it.
    brush the rack with oil again then let it cool. ready for fish.


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