the pics that didnt post.

[flinginpooh]

Heres the pics of the fish that didnt post on my report.

[jens]

Nice slabs! People think that the darker fish their meat will be bad, well they are wrong! The fish that I got similar to yours, you wouldn't be able to tell a chromer from a downriver fish at all. You've seen my pics on facebook so you know what I am talking about..

[Big Smooth]

Good job man. I need to get my kid on one of these fish

[salmonslayer117]

Nice fish bro! I gotta get in to some of those soon!

[natenez]

Awesome - way to go

[kinghunter]

Damn Pooh, how did those big fish fit in that tiny cooler, must had the head sticking out. I think the darker one will be much better smoked. Just wondering what you use for your brining? Jens and I have been following that Salmon Universtiy recipe and its ok, but if there is more variety I would like hear what you use.

[flinginpooh]

I mostly use the same one. I try liquid brines every now and again. I jus like that one alot. I use a lil more sugar to the salt mix. I use around 4 cups brown sugar to 1 cup or lil less salt. Mix it all up slap it on the fillets and let stand in fridge for 24 hours or so. Rinse off and pat dry. Put them on my racks and let them air dry around 30 mins or so. By this time my smoker is ready. I have a charcoal kind but I dont use charcoal. I use lump coal. It just seems like it does the job better to me. I use either hickory or alder smoke most of the time. I usually toss in a hand full every time I check the coal. I smoke the fish anywhere from 4-8 hours depending on the thickness of the slabs.