Green Hornet
Head Chef
Started out today with a couple of Mahi Mahi filets. Brined in salt water for about an hour and a lil salt and pepper before they go onto the smoker. Going to let them ride at about 200* My neighbor saw/smelled the smoke and brought over 3 racks and asked me to cook them. I used a mild garlic based rub on 2 of them and a spicey one on 1.