Chinook Smoking Advice Requested
So I have a number of chinook fillets that I'm planning to smoke, though I've never smoked pieces that are this thick. Typically, I've smoked smaller coho and sockeye fillets but these ones vary in thickness from about less than 1" to about 2.5". I plan to cut them into smaller strips about 3 or 4 inches wide, but there is that difference in thickness. I don't want the thinner parts to be overcooked.
So what to do? Looking for some suggestions on how you handle this.
Cheers,
Angus
Drinking rum before 10 a.m. does not mean you are an alcoholic, it means you are a pirate.