Indirect method for smoking fish in a weber
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| See instructions | ||
Directions
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 PhantomBBQ@... on Feb 20, 1999, converted by MM_Buster v2.0l.
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