Fishing Forum

It might be cold outside, so what better way to warm up, than to stoke a fire. . . grape-wood, cherry, and whispering oak.

Tried 'em Alaskan style - well hung trout filets.
Finger licking good (just ask my hound!)


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Yote so do they taste any different hung than laid on the racks? I assume the juices and grease would drip off easier. Does that dry them out more? Does look like it would give you more capacity. It would probably help when making deer jerky and you have big batches. Thanks for the idea. Later J
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Well hung? LOL!!!!

You might just have me buying some fish here soon just to give "grape wood" a try. Been missing the smoker taste for quite some time now. Just haven't tried smoked pike yet.
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