When I lived in Boston I bought a Cameron smoker and had a great time with it. Bluefish being as plentiful as it is in Boston Harbor, we all caught a lot and if not eaten immediately, it takes on a rather strong taste. So I started smoking bluefish fillets liberally sprinkled with fresh ground pepper and fresh lemon juice. Used applewood or alderwood. The results were spectacular, as bluefish is very oily and did not dry out during the smoking process. Trout also worked well. Chicken worked well also, as did thick slices of turkey breast. Mesquite burns very hot and I believe it is better suited for stronger, more robust red meats.

Now living in the Great North we smoke on our Big Chief and our Little Chief. We can process pounds of salmon at a time. We’ve even made our own applewood smoked bacon which came out great!