Barbecuing Smoked Fish

With a little preparation, complex-tasting smoked fish entrees can be delivered from any backyard barbecue. Hugh Carpenter's trick is to soak 2 cups of wood chips (hickory, pecan, apple) in cold water for 30 minutes, then drain just before cooking. The chips are placed in the wood chip smoker tray on gas grills, or on a layer of aluminum foil in a corner of the cooking grate. On charcoal grills, the chips are scattered over the coals just before cooking the fish.

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