Quote Originally Posted by arkcrappie View Post
I smoke crappie a few times a year. I scale my fish and smoke them with the skin on. I also brush the skin with olive oil to keep them from being so dry. You need a very light wood to smoke with or the smoke flavoring takes over. I like an apple or peach wood to smoke with rather than a hickory and I use it very sparingly. I don't think I've ever smoke them over 2.5 hours either. I have to adjust my time according to the size of the fish. I've got some crappie to smoke here in a couple of weeks. I'll get some pics of them when I do.
Thanks! I can understand how the olive oil and leaving skin on would have improved things. Grilling on cedar planks is the next thing I'm going to try. Looking forward to seeing your pictures.