Smoked salmon or trout in weber
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Salmon fillets; 1 lb. Each | |
| 4 | quarts | Water |
| 1 | cup | Salt |
| 1 | pounds | Hickory chips |
| 2 | cups | Water |
| ⅓ | cup | Peanut oil |
Directions
Put 4 qts. Water in large pan, add salt and stir until dissolved.
Soak chips in 2 cups water for 20 minutes. Drain and reserve to sprinkle over hot coals for smoking.
Arrange fish 1 layer deep in large flat pan, add salt water to cover generously. Soak 40 minutes in refrigerator. Drain fish well, rinse with cold water, pat dry with towel. Using indirect method, sprinkle chips over hot coals. Brush fish with oil and arrange skin side down on a rack on the cooking grill, over drip pan. Adjust dampers to maintain low heat. Cover kettle and smoke fish, brushing with oil every 10 minutes for 40 minutes or until fish is golden brown and flakes easily with fork. Do not turn fish over during cooking.
Posted to bbq-digest by PhantomBBQ@... on Feb 20, 1999, converted by MM_Buster v2.0l.