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Smoked Salmon Or Trout In Weber

none

6 1 lb. fillet Each
4 quarts Water
1 cup salt
1 pound Hickory chips
2 cups water
1/3 cup peanut oil

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. Mastercook Formatted By Kurt Lucas Submitted to the BBQ Mailing List by PhantomBBQ@aol.com on Feb 20, 1999, converted by MC_Buster. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.57 **

 
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