Weber 63230 manual Smoked Whole Chicken, Smoked Whole Fish

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Smoked Whole Chicken

1 whole broiler-fryer chicken, 21⁄2-3 lbs. Seasoned salt

White wine (optional)

Wash chicken thoroughly with cold water and pat dry with paper toweling. Lock wings behind back and tie legs together securely. Sprinkle seasoned salt generously on chicken. Pour white wine into water pan. Cover and smoke-cook 3 hours.

Fish

Any edible saltwater or freshwater fish can be smoked. If you wish, fish may be smoke-cooked without curing, or they can be cured before smoking with either a dry cure or in a brine. Grills in the smoker should be lightly oiled to prevent fish from sticking. Fish may be placed in an aluminum foil pan or on a sheet of aluminum foil, which have been lightly oiled. Fish should be checked occasionally during cooking time because some of them tend to dry out rapidly and may require basting— brushing with cooking oil will help to keep them moist. If you prefer fish dry — allow it to remain in the smoker for an extra hour or two after it is done. When fish flakes easily with a fork it is done.

To prepare fish for cooking: thoroughly rinse exterior in fresh, cold water; remove scales and internal organs; thoroughly clean the body cavity. Small fish can be left whole. Large fish may be left whole or cut into smaller pieces. Use short sticks to wedge crosswise inside split fish to hold the cavity open while smoking so the smoke can circulate inside the fish.

Smoked Whole Fish

1 large whole fish, 8 to 10 lbs., cleaned Red Snapper, Salmon, Trout or Sea Bass

1⁄2 cup lemon juice

1 tablespoon Worcestershire sauce

1 tablespoon prepared mustard

1⁄2 teaspoon basil

1⁄2 teaspoon garlic salt

1⁄2 teaspoon salt

1 medium onion, thinly sliced

1 lemon, thinly sliced Melted oil or butter

Combine lemon juice, Worcestershire sauce, prepared mustard, basil and salts; mix and brush in cavity of fish. Arrange 1⁄2 of the onion and lemon slices alternately in a row in cavity of fish. Brush outside of fish with melted oil or butter. Overlap remaining onion and lemon slices on top of fish. Place fish on cooking grill. Drizzle remaining lemon juice mixture over the fish allowing excess to go into the water pan. Cover and smoke-cook 3-4 hours or until done.