quote:

Originally posted by LHeym500:
We smoked two Ted Fish filets yesterday.

Wood was hickory:
Fish goes down scale/skin Dodd first:

We used those aluminum backing pans 1 each:

Bed of olive oil, sea salt, fresh ground pepper

Bed of fresh thyme, fresh parsley, fresh dill, garlic sprigs, fresh squeezed lemon juice,

Same on top of the fresh with lemon medallion against the flesh;

Hickory smoke, temp 350, pans to far side of smoker 23 minutes, 140 degrees on the noise.

Serve and eat everything but the scales. Best fish I have cooked.

On one piece we cut 4 small squares of butter and lay across top and a light dusting of O-Bay on flesh in addition to above.