Good suggestions and tips guys,, thanks.

Okay, I flushed the old brine, mold and all (just kidding) down the toilet (it was a week old). I was going do dump it in the back yard but my ol Lab would have scratched up the dirt and eatten it, really!

Hey Cohoangler, does the rest of the chardonnay go into the cook? Your recipe is quite similar to Brunsteeli's, that I tried, except for the wine and cooking time.

Gregor, I see you also use wine in the brine. Godd excuse to wet the whistle, eh? Wonder how merlot would work?

B.Ridgeway, looks like a box cover (I used one) really accelerates the cooking time. You suggest 4-6 hrs vs Coho and Gregor's 8-12 hrs. If I'd done my 2 batches 8-10 I would have ended up w/ boot soles. Checking for 'squish' looks like a learned skill, I'll try. Your recipe from 9/25/00 was one I circled to try.

Holly grapevines Batman, all these guys brine with wine. Do you use $12 SteMichelle or $4.99 Casarsa??

** Does anyone hang an oven thermometer in their smoker? If so, what's the optimum temperature?

** I'm wondering if my front load Totem gets hotter than the lil Chiefs?

Stlhdr1 - Keith, were you serious or adding humor, regarding the house aroma?? I'd sure hate to have to eat my fish in the dogs houseand share, at that!

Well, I'm off to the Snohomish R. tomorrow to see if the seiners allowed any silvers to head up the river. Got to get a couple fish so I can apply the new info. Thanks----