i found this on a smoking forum and figured you guys might like to see it...


"Crappies!!! Gut-n-gill em. Soak in a solution of 1 cup salt to 1 gal water for 30 min. Wash out the cavity and stuff with fresh herbs. Smoke low--110 or so--for a few hours then raise the temp and smoke to 140 internal. The skin and scales will just peel off. The meat will be moist and have a mild but noticeable smoke flavor. Good flaked and mixed with onion and lemon juice and eaten on crackers with hot sauce. "

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I support catch and eat!

I'll pass.I dont like eating something that is looking at me

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Kajun, sure looks good, got my mouth to watering. I tried to smoke some on the smoker but haven't got the know how yet. It was more like jerky but it wasn't all that bad. I'll keep working on it. Thanks for the post. Ferdi aka Fred

I do the same thing but add a cup of sugar to the brine and leave it in a little longer.... I never left the heads on but thats not a problem.... The skin tears away real easy....