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21
Smoked Whole Chicken
1 whole broiler-fryer chicken, 2
1
⁄2-3 lbs.
Seasoned salt
White wine (optional)
Wash chicken thoroughly with cold water and pat dry with paper toweling. Lock wings behind
back and tie legs together securely. Sprinkle seasoned salt generously on chicken. Pour white
wine into water pan. Cover and smoke-cook 3 hours.
Fish
Any edible saltwater or freshwater fish can be smoked. If you wish, fish may be
smoke-cooked without curing, or they can be cured before smoking with either a dry cure
or in a brine. Grills in the smoker should be lightly oiled to prevent fish from sticking. Fish
may be placed in an aluminum foil pan or on a sheet of aluminum foil, which have been
lightly oiled. Fish should be checked occasionally during cooking time because some of
them tend to dry out rapidly and may require basting—brushing with cooking oil will help
to keep them moist. If you prefer fish dry—allow it to remain in the smoker for an extra
hour or two after it is done. When fish flakes easily with a fork it is done.
To prepare fish for cooking: thoroughly rinse exterior in fresh, cold water; remove scales
and internal organs; thoroughly clean the body cavity. Small fish can be left whole. Large
fish may be left whole or cut into smaller pieces. Use short sticks to wedge crosswise
inside split fish to hold the cavity open while smoking so the smoke can circulate inside
the fish.
Smoked Whole Fish
1 large whole fish, 8 to 10 lbs., cleaned
Red Snapper, Salmon, Trout or Sea Bass
1
⁄2 cup lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon prepared mustard
1
⁄2 teaspoon basil
1
⁄2 teaspoon garlic salt
1
⁄2 teaspoon salt
1 medium onion, thinly sliced
1 lemon, thinly sliced
Melted oil or butter
Combine lemon juice, Worcestershire sauce, prepared mustard, basil and salts; mix and brush
in cavity of fish. Arrange
1
⁄2 of the onion and lemon slices alternately in a row in cavity of fish.
Brush outside of fish with melted oil or butter. Overlap remaining onion and lemon slices on top
of fish. Place fish on cooking grill. Drizzle remaining lemon juice mixture over the fish allowing
excess to go into the water pan. Cover and smoke-cook 3-4 hours or until done.