smoked crappie
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. "
I support catch and eat! :D