| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Fruits | Fish | 4 | Servings | |
INGREDIENTS
| Hickory or fruitwood chips | ||
| 2 | ts | Onion powder |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 1/2 | lb | Salmon filet with skin |
INSTRUCTIONS
Date: Tue, 23 Apr 1996 12:37:06 -0500 From: pickell@cyberspc.mb.ca (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: 1-1/2 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@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #113 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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