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Brine 8- to 16-ounce cuts of fish or whole fish for 6-8 hours (a little longer for bigger cuts or whole fish), thoroughly rinse under cold water upon removal, pat dry, and allow the fish to fully dry before smoking at 160 degrees for 2-1/2 hours

The resulting mixes are regularly grouped into light or barid(cold), medium or daffi (warm), or hot or harr (hot) blends

A supplemental or alternative method is to examine 25 squares and 25 bolls in at least 4 locations in a field and record the number of squares and bolls with injury

Discover how much power they really use (and money-saving tips) in our complete guide to air purifier running costs 6 Must-Know Tips for Choosing the Best HEPA Air Purifier for Smokers Cut through the hype