here’s the drill
supplies:
- salmon fillets – can marinate or just flavor with smoke
- heavy duty aluminum foil
- one-burner stove
- green (not dried) alder wood chips – take a hatchet and cut any little tree outside the cabin and shave off chips
- cast iron skillet
procedure for hot-smoking fish (best for 2 fillets – please note that you have to fit whole ‘package’ in cast iron skillet)
- cut a large piece of aluminum foil – 3 feet or so – to make the ‘package’
- place alder chips (2 handfuls) on bottom of foil
- place another piece of foil large enough to hold fillets on top of chips
- place fillets on top of second piece of foil
- note: don’t wrap fillets in second layer – foil is only to separate fish from wood – could also use a small pan but foil works great
- wrap first (large)piece of foil up tightly in a ‘package’ and crimp edges to hold all smoke inside
- place entire ‘package’ in cast iron skillet, alder chips down, and press down so alder chips contact the cast iron (through the foil package, of course)
- place cast iron skillet on stove on high heat – heat will cause alder to smoke and generate steam, which cooks the fish and smokes it at the same time
- let er smoke for a while – 15-20 minutes – until fish flakes easily
