|Fish fillets/Small dressed fresh or frozen whole fish (rainbow trout, cat fish, etc.)||6 Pound|
|Salt||1 Cup (16 tbs)|
|Hardwood chips/Hickory chips||1 Pound|
|Water||2 Cup (32 tbs)|
|Salad oil||1⁄3 Cup (5.33 tbs)|
Thaw frozen fish and clean as needed.
Measure 4 quarts water into large pan; add salt and stir until dissolved.
Soak chips in 2 cups fresh water 20 minutes; drain and reserve to sprinkle over coals for smoking.
Arrange fish 1 layer deep in flat pans; add salt water to cover generously.
Refrigerate about 40 minutes.
Drain fish well; rinse with cold water.
Dry fish with paper towels.
Sprinkle chips over coals or lava rock.
Brush fish with oil; drain and arrange skin side down on cooking grill over drip pan.
Adjust dampers or heat control knob to maintain low even temperature.
Cover kettle and smoke about 35 to 40 minutes for fish 1-inch thick, 30 to 35 minutes for fish 3/4 to 1 -inch thick, 20 to 30 minutes for fish 1/2 to 1-inch thick or until fish is lightly browned and flakes with a fork.
Briquettes may be added to charcoal kettle as needed to maintain heat; chips may be added as needed to produce smoke.
Brush fish often with oil to keep it moist.