Some ?s re: smoking meat

[skeeter@ccia.com]

I have done the brine thing with all sorts of meat so watch that...you can make everything taste the same by using the same brine..what I do with steelhead/salmon now is just fillet but leave the skin on....wash, dry with paper towel...sprinkle with a good seasoning well....I like 'steak broil'....with cajun...sprinkle well..let sit on tray overnight in fridge....then put on smoker following directions..easy no fuss way to do it for fish...I also like to use fruit trees for fish, chicken...such as apple, pear...I don't know what smoker you intend to use but I remember the brinkman charcoal directions that came with the thing...it stated add so many chunks of coal for this..so many chunks of coal for that...well forget that.....just load your charcoal pan with charcoal and do not use the 'matchlight' with self start in it...odor will kill the food...can smell it now...mmmmmm let us know what ya made and how it turned out....