Smoking Fish |
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 Rated 22 time(s). |
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Fillet the fish and debone each fillet. Sprinkle lightly with salt. Some fillets a light brown sugar rub for variation. Place on baking paper on the grill racks. Lay tinfoil on the bottom of your stainless steel smoker, sprinkle with 1 mug of manuka sawdust. Lay some fresh titree cuttings incl. flowers over the sawdust.
Place your racks of fish into the smoker, put on lid-I put a dive weight on top of the lid. The smoker is sitting on top of the BBQ burners, turn on jets-adjust flame, fish is beautifully smoked in 15 minutes. Variation on the sawdust - add tea leaves - Darjeeling is nice, Jasmine flower tea leaves are good too. This way I can smoke 4 large kahawai, 2 snapper and 3 trevall.And the family love it - Kapai Granny!
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