What's going on? No way. He's running right back. Whoa. I had to line through the... This was salmon, so... Oh, it's the salmon I think. Yeah. Or it could be one of them big old log lip chops. No way. That's running. No, this is no job. We were way up top of this. Yeah, but this thing's running twice like that. Yeah. Just taking out all that rock and line. I didn't know what you guys were doing. No, I get it real dirty. He runs it all right back there. The moment of truth. Probably about 12 inches. Oh, he's more than that. Oh, yeah, I'm sure. Oh, he going again. Let him run. Oh, I got it. Let him run. That's the third run. I never seen a guy throw his line at it. Oh, yeah, he just let's go and he runs. Yeah, he ain't breaking it all. We lose everything we gained. Yeah, just tire him out. We will. He'll get him. He'll see. We got the legend on the job. Yes. A little legend. You should have seen him yesterday riding that slush. He was our last hope to get off the lake without walking to miles. You need him? Well, I might. You know, once he sees that hole, I have seen him. I have seen him. Yeah. He hits that daylight. He's gone. He wants, if he doesn't, he can. I haven't seen him. He hits daylight. Oh, was he stuck on the ice? I've thrown the trap. 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 snapped him. Look at him. Wow. Wow. You never had a fight like this on a seagull. Wow. That's a real scene when we do this. Notson pike fishing. Holy. Oh, because they're just pike. It was just like when we were pike fishing. This isn't going back. Let it run. You're lying a little afraid right here. That's it. No, it's a huge salmon. It's huge. Nice salmon. Rick get him up his head's coming. Oh, Donnie. Donnie! Yes, sir! Hey! Johnny! Hey! Oh, my freaking work. Oh, my freaking work. Beautiful fish. How was time to fight for that? He made like five runs. Oh. Whoa. Well, here we are in my kitchen. Yesterday I laid out some landlock 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 and fish. So I've let it sit all night and now it's about two o'clock in the next day. And so we're about to put it on the Spokak. I put in a couple of three pieces of cask just to try it. See how that... How that's going to work out. All right. Let's take this out by the Spokak. All right, preheated. Oh, it's preheated right now. Everybody's going to want to know about this Jeep. Well, here's that Jeep. 1946 Jeep. Here's the Spokak. I haven't put any wood chips in it yet. But I've got a couple racks here. I've used them olive oil spray to put on the rack. So it helps keep the fish from sticking. I've also put a pan of water in here. I kind of put water in there to give it a little moisture. Does it smoke them? Well, here are the cask flays. These are some small salmon. And we believe me. We didn't catch them 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 stick into the rack. Well, those are small salmon. You can catch a trout bigger than those. All right, another one rack. Yeah, we got the Jeep flays. Is that the big one? This is the big one. Oh, this is, yeah, this is the big one. All right. We'll let it close off and let it catch up on the temperature a little bit. 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 when I was doing a 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 the apple wood, really, the bass. I'm going to put some of each one in here. All right. That goes in. You can't it. And it dumps it into a tray which is over the electric heater. So you give it a minute. And the heats up to about 140. I like to smoke about two or two to two 25 for about an hour. Then I check it and 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 sitting weight situation now. So they're not ready yet. I'm just sweetening them up a little bit. But look, I like the color. It's coming nice. I'm putting that maple syrup on them. Let that work its way into them. That smells good. I have to be cool to taste. We'll just see what it's. Oh, good color. Let that cool off a bit. I need a new gasket around this door. It seems like these sin ones are done. We'll help for pellets. Let it cool off another minute or two. It does taste good. You're going to like that. Yeah, so that's about the end of the smoking. We're going to let it sit in there. It's really good. I would say it could probably stand a little bit more time in the smoker. But it's very sweet. It's got that maple flavor. So that's basically all there is to smoke in. It's pretty simple. It comes out really well, I think. Give it a try if you have a smoker. Or even if you don't buy one.