I used to eat smoked carp in my younger years when I live in WI. I used to buy it in shops along the Mississippi river and at Smith Bros in Port Washington. Plus we used to bake spring caught carp. I have access to carp from cold water impoundment and would like to smoke a batch of my own. I have everything down pat but have just a couple questions.

1. Do you have to keep the smoke going through the whole process 8-10 hours or just for the first few hours and finish it without smoke?

2. My smoker came with a water pan, do I use the water while smoking fish?

Thanks

erich

After the first shot the rest are just noise.

Make mine a Minaska

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