Two questions:
1. The rule of thumb I've always heard was that you should smoke chum. However I got an extremely bright one out of the Nasty today, and the meat looks excellent. Would I be wasting my time and my secret marinade by throwing that bad boy on the barbie?

2. When soaking your fish in the brine, what is the maximum amount of time you can leave it in. I want to put my fish in the the brine tonight but I wont get a chance to smoke it for a couple of days. Will it still be good.
Thanks for any and all help you all can give this 30 yr old rookie
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Team Cope
No Sleep Pro Staff

They can have my eggs when they pry em from cold dead hands