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Going up for a fishing trip, the guy who always smoked the Tommy's wont be with us so I went and bought a fish smoker. It comes with 3 burners and 2 racks. I know how it all works just dont know what I need to do in order to cook the tommy right. Do I use all 3 burners, do I have the smoke vent open, how much woodchips and for how long? I know this probably varies but maybe the adept amoung you can shine some light on this topic for me?