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What's great about this system is that it's consistent and you can adjust it easily
Nothing to Fear Just because baitcasting gear historically came with the implied threat of massive tangles doesnt mean that even beginning anglers should not try them
Captain Tom Rowland of Saltwater Experience has the answer for us
Approximate Smoking Times Thin fillets: 12 hours Thick fillets: 34 hours Whole fish: 4+ hours Fish is generally done when: Internal temperature reaches 145F The flesh flakes easily The surface develops a rich bronze color Optional Glazes and Finishes During the final hour of smoking, you can brush on glazes like: Maple syrup Honey soy glaze Brown sugar and bourbon Teriyaki Hot honey This creates a beautiful lacquered finish and extra flavor
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