 No way he's run right back Whoa, I had the line salmon so oh, it's the salmon I think yeah, or it could be you know one of them big old log Lip chops. No way after running. No. No, this is no job. We were way up top of this Yeah, but this thing's run twice like that. Yeah Run in line. I didn't know what you guys were doing. No, I get it real that and he runs the moment of truth Probably about 12 inches. Oh, he's more than that. Oh, yeah, I'm sure Oh, you going again? Let him. Oh, I got it Let him run. That's the third run. I've never seen a guy throw this line at it. Oh, yeah He just lets it go and he runs again. Yeah, yeah, he ain't break it off. We lose everything we gained Yeah, just hire him out. We will he'll get him. You see we got the legend on the job. Yes You should have seen him yesterday riding that slosh. He was our last hope to get off the lake without walking two miles You need a hand? Well, I might. You know once he sees that hole, I haven't seen him yet. He hits that daylight. He's gone You watch if he does it again. I Haven't seen him The minute he hits daylight. Oh, was he stuck on the ice? We haven't seen it yet though. I haven't seen him. No, we don't know what he is. Look at him. Look at him. Oh, I just snubbed him Look at him Wow, no, you've ever had a fight like this on a seabed. Wow. No, I've never seen one do this. Not since pike fishing. Holy No, because they just pike. I mean it was just like when we were pike fishing. This isn't going back letting it run Your line's a little frayed right here. No, no, it's a huge salmon. It is huge. Nice salmon. Rick, get him up. His head's coming Beautiful fish. How can you fight for that? Whoa Well, here we are in my kitchen Yesterday I filleted out some landlocked salmon last night. I Marinated it what I did. I added a little pickling salt Brown sugar and maple syrup. We wanted kind of a sweet taste in fish so I've let it sit all night and and now it's about Two o'clock and the next day and so we're about to put it on the smoker I put in a couple three pieces of cask just to try it see how that How that's going to work out I'll take this out by the smoker I preheated or it's preheating right now Uh everybody's going to want to know about this Jeep What year's that Jeep? 1946 Jeep Uh But here's the smoker. I haven't put any wood chips in it yet But uh, I got a couple racks here I use some olive oil spray to put on the rack so it helps it helps keep the Fish from sticking I've also put a pan of water in here if I I kind of put water in there to give it a little moisture As it's smoking Well here are the cusk fillets These are some small salmon and we believe me we didn't catch it illegally We caught them in a lake where they want the salmon taken out So I put the skin side down Which helps it from Some sticking to the rack Well, those are small salmon those are Who could catch a trout bigger than those Yeah, we got the quick filets of Is that the big one? This is the big one Well, this is yeah, this is the big one We'll let it Close it up and let it Catch up on the temperature a little bit So I got four kinds of wood that we can put in it we can use any one or a combination I got mesquite chips I got hickory chips I got apple chips and I when I was doing a The maple tree rock maple That blew down. I chipped up some small chips of maple So we can Use a variety which I think might be good just for the heck of it. I kind of like all the And apple wood really the best I'm going to put some of each one in here and it dumps it into a a tray which is over the electric heater We give it a a minute And the heat's up to one about 140 I like to smoke about two or two to two twenty five For about an hour, then I check it and uh, you know, I'll check it periodically But what I want to do is to put a little pure maple syrup on them during this smoking process To really sweeten them up It's a sit and wait situation now They're not ready yet. No, I'm just I'm just uh sweetening them up a little bit But like I like the color it's coming nice I'm putting that maple syrup on them Let that Work its way into them and it smells good to be cool to taste all right. I think We'll just see what it's Oh good color Let that cool off a bit and then we'll try it Boy I need a new gasket around this door Seemed like these sin ones are done with health propellants Yeah, let it cool off another minute or two It does taste good You're gonna like that Yeah, so that's about the end of the Smoking we're gonna let it sit in there that we tried a little piece here and it's Really good. I would say it could probably stand a little bit more Time in the smoker But it's very sweet got that maple flavor So that's basically all there is to smoking. It's pretty simple and uh It comes out really well. I think Give it a try if you Have a smoker or even if you don't buy one