FAT CATS FROM A FAT CAT

[chefwhofishes]

I recently purchased a little chief smoker from a garage sale for 5 bucks! It had everything, the racks, electric hotplate, and they even included a bag of Hickory chips. I have smoked a few trout and whitefish lately and they have came out pretty good. I usually use a simple soy sauce, brown sugar, pepper flake marinade. If you let it soak for to long though it overwhelms the natural fish flavor. Last night I smoked about two pounds of Kosher Salt and 1 pound of sea salt. It turned out fantastic. I had seen smoked salts around but they were pretty pricey. I have a couple of nice catfish filets at home right now. I will try out your method and let you know how everything comes out!

thanks
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