Title: Smoked Salmon
Categories: Main dish, Bbq, Fish
Yield: 1 servings
-Hickory or fruitwood chips
2 ts Onion powder
1/4 ts Salt
1/4 ts Pepper
1 1/2 lb Salmon filet with skin
Soak: wood chips in water at least 30 minutes. Combine: onion powder,
salt, and pepper; rub fillet with mixture. Cover and refrigerate 30
minutes. Prepare: charcoal fire in smoker: let burn 15 to 20 minutes.
Drain: chips, and place on coals. Place water pan in smoker: add
water to pan to depth of fill line. Place: fillet, skin side down, on
upper food rack: cover with smoker lid. Cook: 1 1/2 hours or until
fish flakes easily when tested with a fork.
Yield: 4 servings Source: Southern Living, 5/95; Silvia D. Ellis, San
Antonio, Tx. Shared by: Joyce M. Monschein
