| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
servings |
INGREDIENTS
INSTRUCTIONS
For smoking fish equal amounts of charcoal are placed on two sides of the
kettle. Heat rises, reflects off cover and kettle surfaces to cook food
above and below and all around like an oven.
You will need to purchase Weber charcoal rails and drip pans, or use any
shallow pan approximately 10 x 8 inches.
Position charcoal rails on sides of charcoal grill with drip pan between.
Place an equal number of briquettes on each side of the rails. Ignite
charcoal. Leave cover off until coals have a light coating of ash (about 30
minutes). Make sure both sides are burning evenly. Sprinkle drained smoking
chips (mesquite, hickory or alder, etc.) evenly over both sides of coals
and position grill in kettle. Place prepared fish on cooking rack on the
grill centered over the drip pan. Cover the kettle and baste with oil as
recipe directs.
Posted to bbq-digest by [email protected] on Feb 20, 1999, converted by
MM_Buster v2.0l.
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