Some friends and I made a smoker, years ago. We did it the cheap way, with an old refrigerator that didn't run and an electric hot plate in the bottom. It worked real well, considering that we didn't have any air vents, temperature control, or anything.
This was in CA and we were doing a lot of ocean fishing at the time. The fish that are strong-tasting and oily, like mackerel, bonito, and barracuda, make REAL tasty smoked fish. When we tried smoking mild, normally good-eating fish like halibut or fresh water crappie, they weren't near so good.
I remembered that last year and smoked several bunches of big white bass I caught out of Tablerock, thinking that they're strong-tasting and oily like some ocean fish. I was right - big white bass filets smoke up GREAT.
Now you've got me thinking about making pastrami. For the white bass, I just used our closed gas barbecue with a metal smoker box of apple wood on one burner, turned way down low. I bet I can make pastrami out of some home-brined brisket the same way. Thanks.
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