I recently went on a fishing trip on beautiful Lake Michigan in Port Washington, Wisconsin. By fishing I mean we chartered a boat, they set up the lines, caught the fish, and let us reel it in. But it was a blast! Check out the beautiful salmon I “caught:”
My dad, proud Breeze owner, hot-smoked some of the salmon on the Breeze. The results were fantastic… great smoky taste with great tenderness, just like the ribs! See for yourself:
He brined the salmon for about 24 hours beforehand and kept the Breeze setting on low, smoking around 120 F for about 4 hours, with the temperature rising to 140 F near the end.