Yum!I've got some perch and bullhead in the freezer that I might try a smoke on. Anyone ever try smoked bullhead?Rg
I haven't done bullhead yet, but have smoked most others. Here is a great brine recipe developed for trout/salmon but it is excellent for all fish. 4-6 hour soak for oily fish and 3/4 for lean fish. I'm thinking bullhead will fall in between. I start at 100 degrees for an hour then bump it 20 degrees every hour till you hit 180. Hold there till the fillets hit 145 degree internal temp. I use Adler wood, but any fruit wood will work. Good luck.
Looks like the cardiologist's worst nightmare.Rg
https://heygrillhey.com/jalapeno-bacon-meatballs/?fbclid=IwAR0dWXXXpRC0xZE5ceC16Ix2ak7jQ4Qke8tZFvkoA0Zdi5fFN7cYEd1LuOo