If you’re going to be smoking your fish it’s important that you don’t smoke it right after you’ve salted it.  Let the fish sit overnight is a place that is cool and dry, allowing the surface to dry.  This will seal in the flavours when the fish is smoked.

          When you’re ready to smoke the fish follow these directions:

·        Line the base of the smoker with foil, placing wood shavings on top of the foil.

·        Smoke the fish for about eight hours for maximum flavour.

·        When the smoking is done wrap the foil with the ashes and any of the juices that have dripped.  This will leave your smoker clean and ready for the next use.

Tip #100:  Fish…Don’t Cast!

Don’t just spend your day casting. Beginners often make the mistake of spending the whole day casting at every riffle, undercut bank, and other likely looking fishing spot without ever achieving success.  And the end result is usually that the fly is taken away at that moment that they are looking at their fly box for their next cast off.  This is time to step back and think so that you can get a strike or two.