| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
servings |
INGREDIENTS
| 6 |
|
Salmon fillets; 1 lb. Each |
| 4 |
qt |
Water |
| 1 |
c |
Salt |
| 1 |
lb |
Hickory chips |
| 2 |
c |
Water |
| 1/3 |
c |
Peanut oil |
INSTRUCTIONS
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@aol.com on Feb 20, 1999, converted by
MM_Buster v2.0l.
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