Thread: smoked crappie you ought to try it

got us a smoker last month and since we liked everything that we have smoked so far and since we were gonna throw a few ribs on there this evening and i just happened to have some real fresh filets, i thought why not try some fish, so i googled it a bit and set them on the top rack and laid them in tinfoil and lightly buttered the bottom of the tinfoil and sprinkled a little of this and that on them (mainly old bay and cayenne) and 30 minutes later we had some flakey filets that everyone ate, dipping them in cocktail sauce added to them. i used a combo of hickory and apple chips and my heat was around 220. i almost think i liked them better than fried

Originally Posted by gobbler

red oak or white or does it make a difference, i appreciate the tip and pete ill also try the perch

I don't think it makes a difference. The difference between aged wood and newly cut wood would probably make more difference (but, both are good). Oak is a nice alternative for folks who find hickory too bold. Oak is plentiful and similar to pecan, but, easier to get and cheaper. Experiment with the woods.