Yep, I'm more inclined to have the head and back bone now, bloody good
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4lb of Smoked trout over pohutakawa sawdust. Dry brine "garlic salt, Himalayan pink salt, brown sugar, and secret herbs and spices"http://uploads.tapatalk-cdn.com/2016...9233d547e6.jpghttp://uploads.tapatalk-cdn.com/2016...26bc28e41d.jpg I'd have to say in the portable hot smoker, pohutakawa is the bomb
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Snapper fillets,chips and Hollandaise sauce:drool:
Gave the new weber kettle it's first burn today
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Bloody tasty and moist. For my first run with the charcoal I'm stoked. I'm thinking a bit of pork next.
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Pohutakawa tree plus http://uploads.tapatalk-cdn.com/2016...2f735c66c8.pngequals lots of chips for smoking
Just a random google image, too lazy to go to the shed
@MSL, you got the best of them...go Husky...
The meat on the head is easily the nicest too! Do you get big kahawai down there? A decent kahawai head will do a smoked fish pie on its own. Being a slightly more oily fish than snapper it really does well in a hot smoker. My mates fish smoker is just an oil drum, he hangs the whole gutted and scaled fish up by a steel hook and gives it 2 hours. To die for!