Fish

We had some luck fishing the other day so I decided to have my first crack at smoking fish. Bullet smokers like mine have a bad reputation for being too hot, but the way I use it with my home made smoker pucks this does not appear to be a problem in the least. I still have not installed my new thermometer so I do not know exactly what the temps are like in there, but I do know that when I keep the door closed my meats do not get an internal temperature anywhere near done, even after 3 or 4 hours of smoking. In fact, with the door closed I get a constant smolder without even having to add wet chips most of the time. And with smoking fish these low temperatures are required.

When I want to kick up the temperature to finish something off to a fully cooked state right in the smoker instead of on the grill, I just open the door and use a hair dryer as a bellows to kick up the heat. Of course you have to remove the foot first before doing that, otherwise you will get it covered in ashes.