When I got the news about the two-fish limit this year for fall salmon on the Hanford Reach. I got busy. I probably won’t be going until mid to late September, but I want to be prepared. Not only did I go over my tackle, making sure my reels are loaded with fresh line and I have a supply of Super Baits ready. I also wanted to check my supply of eggs. I like to back troll eggs with divers. There is another consideration—freezer space. To get ready for this season and hopefully the salmon I will be catching I dug through my freezer and started pulling out the kokanee and trout that I had vacuum sealed and started getting them prepared for the smoker. As many of you know this is quite a process. You need to time everything out. First you need to thaw and brine the right amount to do a smoker load. I have my own brine, of course, that includes salt, brown sugar and my own blend of spices. I put this in the fridge overnight and after rinsing and drying, load into the smoker. The results sure make me popular with family, friends and neighbors!