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Recipe Summary

Yield:
20 to 24 appetizer servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rinse fish thoroughly in cold water; pat dry. Rub entire surface of fish with salt; let stand at room temperature 1 hour.

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  • Prepare charcoal fire in smoker; let burn 10 to 15 minutes. Sprinkle wet hickory chips over gray-white coals. Place water pan in smoker, and fill with hot water.

  • Lightly grease food rack, and place on appropriate shelf in smoker. Place salmon on rack; cover smoker with lid, and cook 3 1/2 hours or until fish flakes easily when tested with a fork. Chill thoroughly; remove skin, and discard. Serve salmon with assorted crackers.

Source

Oxmoor House Homestyle Recipes

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