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I certainly don't have this done pat by any means, hell, only my 3rd go - over past 18 months So I filleted the Tommies and butterflied the Gar and put them in a brine of 1lt water, 1/4 cup salt and 1/4 cup of brown sugar and in the fridge for 24 hours+. Got my 'deluxe' Mojiko smoker ready but only had Samba Poultry/Pork chips, so they had to do. Smoke vent was only just open a tad and smoking well. Thought maybe 45 minutes but this 30 minutes in, so them off. Look over done to me compared to other that have a darkish tan, but they tasted ok - a little dry maybe.

Yeah finding Tommies metro is not as easy it used to be land based. Hickory sawdust is the favourite here when we do.

The beers went down nicely PP with the cremated tommies lol although a bit jerky style. May give the dry brine a go also - just gotta catch more Tommies haha. The smoker has 3 metho burners but I only use 1 due to the excessive heat. I watched a video where they took an hour in a proper smoker, so thought about 1/2 hour for mine. But you're right, about 15 minutes would have enough.

Go for it matey , and hope you catch lots of fish , or the Big BREAM you have been chasing...…...CHEERS

Regards HBt.

Hi Micky. Didnt like this reel in the 2000 size? Regards HBt.

Smoked Tommies are fantastic... with a couple of beers... yummo! Cremated Tommies don't look so flash tho! I too have gone away from the wet brine and just sprinkle on salt and brown sugar before hot smoking. I'm not sure what heat source you are using, but in my little metal smoking box using a metho burner they are done in 15 -20 minutes depending on the size of the Tommies. Half the fun is experimenting.

Nice job, controlling the heat is very hard in such a small smoker. I personally highly recommend a wet brine over night as it holds moisture. But i also love it when its over done and has some jerky chew too it. Each to there own! Practice, practice..