Barbeque season

[KeepsWhatHappens]

My fave is a nice cut of salmon or seabass.

The technique is simple but VERY effective. This should cost you $19.95 in a bar-b-que book.

OK I'm assuming you have a gas grill...

Go to Barbques Galore

Buy big chunk mesquite. I'm talking 2-3"+ chunks

Soak wood in water for 2-3 hours

Soak fish in Soy-Veh marinade for 1-2 hours.

Put 5-7 big wood chunks over in one side of bar-b-que directly on top of the burners in a pile.

Start up the grill on all burners, the one under the wood on low, .

When the wood starts to smoke turn off the burners under the wood. The idea is that you want the wood to smoke and not to catch fire. Have a spray bottle of water handy to douse any flames.

When the wood is smoking wildly (but not catching fire) extinguish the burners under the wood and throw the fish on the upper rack (if you have one) above the smoking wood. Do not put it directly on the grill above the heat. You want to sloooooow cook it and smoooooke it. If it's salmon put it skin side down.

Keep the burners going on the opposite site of the que so the fish only gets indirect heat (on low or med).

Have a beer.

Do not open the que.

Enjoy your beer.

If the smoke stops, that means flames have caught fire. Open the grill and spray with water, then close the lid.

Do not flip the salmon (especially if it has skin on one side).

Once you see fat oozing on the top of the surface of the salmon it's done. It should take about 20 minutes + in the que depending upon thickness. Take it off the fire and enjoy.

[92se-r]

All of the above mentioned, and Korean BBQ.

[Socaldude]

basically you created ur own smoker huh.. sounds like a easier way though was going to make these soon