Salmonsmoker
07-23-2000, 05:45 PM
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Next time you have the grill or smoker fired up, try some smoked pan fish.
I use a stainless steel basket sprayed with pam to hold the fish, then brush on olive oil to keep the fish from drying while cooking.
Over the coals or lava rocks, place a few pieces of hickory bark that has soaked in water for a couple of hours. After the smoke starts, give the fish enough time to lightly brown on each side.
In this case I use hickory because the fish will be in the smoke for
only a few minutes and hickory it has a strong enough flavor to do the job in that time frame.
Salmonsmoker
[This message has been edited by Salmonsmoker (edited 07-23-2000).]
Next time you have the grill or smoker fired up, try some smoked pan fish.
I use a stainless steel basket sprayed with pam to hold the fish, then brush on olive oil to keep the fish from drying while cooking.
Over the coals or lava rocks, place a few pieces of hickory bark that has soaked in water for a couple of hours. After the smoke starts, give the fish enough time to lightly brown on each side.
In this case I use hickory because the fish will be in the smoke for
only a few minutes and hickory it has a strong enough flavor to do the job in that time frame.
Salmonsmoker
[This message has been edited by Salmonsmoker (edited 07-23-2000).]