2006-11-09 03:27:47 · 6 answers · asked by victor m 3 in Food & Drink ➔ Cooking & Recipes
pack fillets in salt and refridgerate for 24 hours, rinse of salt, pat dry with paper towels. the place on pit with desired smoking agent.(pecan,hickory,oak) away from heat. packing in salt removes excess moisture within the fillet.
2006-11-09 03:32:09 · answer #1 · answered by chris c 2 · 1⤊ 0⤋
i like to roll em in zig zag extra large papers..light the end with a match and smoke em
2006-11-09 11:36:57 · answer #2 · answered by Anonymous · 1⤊ 1⤋
Use alder wood. Apple as a second choice.
2006-11-09 11:35:18 · answer #3 · answered by LoneStar 6 · 0⤊ 0⤋
Low, indirect heat.
2006-11-09 11:29:45 · answer #4 · answered by Blunt Honesty 7 · 0⤊ 0⤋
Rolled up in some ZigZags.
2006-11-09 11:29:37 · answer #5 · answered by Jasmine Lily 5 · 1⤊ 1⤋
I dunno but I want some now! THANX!!!
2006-11-09 11:34:34 · answer #6 · answered by peace2all 3 · 0⤊ 0⤋