Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| \N \N | Hickory or fruitwood chips |
| 2 teaspoons | Onion powder |
| ¼ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 1½ pounds | Salmon filet with skin |
Date: Tue, 23 Apr 1996 12:37:06 -0500 From: pickell@... (S.Pickell)
Soak: wood chips in water at least 30 minutes. Combine: onion powder, salt, and pepper; rub fillet with mixture. Cover and refrigerate 30 minutes.
Prepare: charcoal fire in smoker: let burn 15 to 20 minutes. Drain: chips, and place on coals. Place water pan in smoker: add water to pan to depth of fill line. Place: fillet, skin side down, on upper food rack: cover with smoker lid. Cook: 1-½ hours or until fish flakes easily when tested with a fork.
Yield: 4 servings Source: Southern Living, 5/95; Silvia D. Ellis, San Antonio, Tx. Shared by: Joyce M. Monschein MM-RECIPES@...
MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #113
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