Jaws1948
Angler
Hi Crabman, First of all, that pork looks outstanding. Great job. Second, I forgot to mention, if you're planning on smoking any salmon, here's a little known trick. Leave the skin on and before you put it on the smoker, take a knife and slice it almost down to the skin but NOT through the skin. The fillet will still be in one piece when you put it on but the slices will allow the smoke to penetrate better. If you put it on the grill and hold it somewhat together, not all flared out, your cooking time will be the same as if you didn't slice it but the smokiness is to die for. Just don't make the slices too deep.
