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Approximate Smoking Times Thin fillets: 12 hours Thick fillets: 34 hours Whole fish: 4+ hours Fish is generally done when: Internal temperature reaches 145F The flesh flakes easily The surface develops a rich bronze color Optional Glazes and Finishes During the final hour of smoking, you can brush on glazes like: Maple syrup Honey soy glaze Brown sugar and bourbon Teriyaki Hot honey This creates a beautiful lacquered finish and extra flavor
We fish each reel extensively in various fishing conditions
In addition to aiding with balance on the trail, getting a close fit can also reduce back strain
Extra clothes are also key because you never know when there will be a blowout or spitup
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