Couple nights from this week. Did boiled royal reds with blackened Mahi on Tuesday night. Last night we had 3 cheese baked, gouda baked, pepperjack baked, pimento cheese baked, and raw oysters with fresh caught blackened mingo.
Making the 1st run of salmon tonight. Brined 5 hours, pellicle set for an hour, gonna get it to 150-160° for an hour than 175-190° for an hour running Charcoal as needed and wild cherry for clean smoke.