Smoked Catfish

Directions

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.