Smoked Catfish

1. 1

   Rinse fish thoroughly in cold water; pat dry. Coat fish heavily with salt inside and out. Cover and chill overnight.

2. 2

   Rinse salt off fish; pat dry.

3. 3

   Prepare charcoal fire in smoker, and let burn 10 to 15 minutes. Add hickory chips. Place water pan in smoker, and fill with hot water.

4. 4

   Place fish on food rack. Cover smoker with lid; cook 4 hours according to manufacturer's instructions or until fish flakes easily when tested with a fork.

5. 5

   Leave fish in smoker until fire dies down and fish is cool. Transfer fish to a serving platter.

6. 6

   Note: Smoked catfish may be refrigerated up to 2 weeks.

No additional tips available.