Doug Irvine wrote: >> To me, this would be much better if it were brined for a day and then >> put in the smoker at about 250 for three or four hours. > >AMEN!! >The OLD guy in BC Yeah, but you could fill an old sneaker with carp guts and do that to it and it'd be at least a _little_ tasty. There's just something about the smoker. Rain, who wishes she had her old one back @@@@ \\\\\