Contributor : Added by Administrator

Tribal Affiliation : ~ Cherokee (born and raised in San Antonio, Texas) ~

Orgin of Recipe : Offered by Susan Marie Smith-Kennedy ... who learned this from Husband

Type of Dish : Contemporary & Traditional

In large container, soak everything in enough water to cover fish at least 12 hours.
Soak about 3 pounds Hickory chunks in bucket of water overnight.
Spray rack with cooking spray, if needed.
Use enough coal to get Hickory started (approx. 5 or 6 coals).
Keep at least 3 chunks going at all times.
Cook 2 to 6 hours depending on size of fish/fillets. Place larger fish/fillets closer to heat source than the smaller ones.
Meat will be firm to touch--not mushy.
Some pieces of Apple wood or Grape vines can be added to Hickory.
Belly of fish towards heat if not filleted.
Smoke temp approx. 200 degrees F.

Note: The salt concentration will vary greatly depending on: 1: how many pounds of fish are being marinated; 2: the size of the bowl and the amount of water added to bowl. Every batch comes back tasting different. The more you prepare this, the better return you'll have. Practice = finesse. This is great with mild cheese (cream cheese does very nicely) and vegetable crackers.