Those that attended the Synthzone Jam at the Diamond Ranch got to see my monster gas grill in person. I also have an electric smoker that I use to smoke fish and turkey in once in a while. While you can use a grill for smoking meats, they tend to get much too warm, which is why I use an electric smoker where I can readily control the temperature. The secret, however, to high quality and great tasting smoked fish and meats lies in the brine solution and the length of time those meats and fillets soak in the brine. I will try to post my brine recipe and smoking technique later today when I get in the office.

All the best,

Gary