Smoke Farm

Bethany Jean Clement is a regular at Burning Beast, and to date, has written the most definitive piece in Seattle's The Stranger.
"The Beast is on!" John Foss said, stringing silver sardines on a wire over hot coals. He'd arrived for Burning Beast—the annual open-fire meat bacchanal held at Smoke Farm, an hour or so north of Seattle—at three o'clock that morning, driving straight from Ilwaco in order to get the fish from the ocean to people's
mouths in fewer than 24 hours. .........

It's July, and after a long needed sabbatical, Coastal Rover John Foss returns to the interwebs. After a long winter of electricking in the deathly shipyards in Seattle, Dungeness crabbing in Puget Sound and the Straits of Juan de Fuca, and a torridly hot spring in Hawaii researching Sustainable Sushi, it's time to go fish for Sockeye Salmon in the Bering Sea, and show you all of our BBQ tricks.