Re: Smoked Fish
Marty, Thanks, I think charcoal is the best. For some people starting out it's hard to control the temperature. Can't be impatient. I recommend the oil so the fish doesn't stick to the grill. Some of the less oily fish will stick more. I also like to leave the skin on. Thanks for the temperature input as well. I said low...because most grills thermostat are not accurate so go as low as you can go without the grill going out and you should be at 170-200.
Leif
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