Quote:
Originally Posted by tropics
Chucky Have you tried the chips dry? Reason the chips have to burn off the water, causing steam that turns into condensation. This could be dripping down on your fish that would make it taste bad.
Check the top of your smoker inside to see if there is a build up. Hope this helps.
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I used to have an old barrel smoker with a side firebox. Always used dry wood for smoking and never soaked the wood for both fish (mackerel) and meats. I hear a lot of guys soak wood but I don't really think that's ideal for your temps.