I recall the fairly large pike we'd caught, how he filleted it and left the skin on, how he brined it in some sort of brown mixture and how the old Little Chief smoker, leaking wafts of hickory ...

I dragged the Big Chief ... in the smoker may rise as much as 10 degrees. If it is really cold, you can even bring the fish inside and put it into the oven to cook for the last little bit to ...