Smoked Salmon Or Mackerel
|Salmon steaks/Salmon fillets||4|
|Pan dressed mackerel||2 1⁄2 Pound|
|Vegetable oil||2 Tablespoon|
Soak oak or hickory chips in water 1 to 24 hours.
Brush fish liberally with vegetable oil on both sides; sprinkle with salt.
Refrigerate fish while preparing grill.
Prepare charcoal fire by piling charcoal in one corner of grill; let burn 15 to 20 minutes or until flames disappear and coals are white.
Add 6 to 8 pieces of soaked hickory to coals.
Arrange fish away from coals on opposite side of grill; cover with grill hood.
Open air vents halfway.
Cook 35 to 45 minutes or until fish flakes easily with a fork.
(The salmon steaks and fillets will cook quicker than the pan-dressed mackerel.) Place additional wood chips on coals, if necessary.