Conference turris::cooks

    I love to smoke, it adds an excellent flavor. For birds just make
    sure you keep the water dish full and wrap it in bacon for 1/2 of
    the cooking time (keeps it VERY moist). Lots of good stuffing recipes
    in here.
    
    For fish I'd use one of the marinades/bastes suggested in here for
    BBQ.
    
    You really don't need a recipe - the smoke/hickory adds the flavor!

My neighbor got a smoker as a gift and we tried it once with a turkey.  As the 
previous note stated, keep the water pan filled and resist the impulse to keep 
peeking inside the lid.  I went to a hickory tree nearby and got some green 
hickory to use for flavoring.  The smoking process takes so long, 15-18 hours 
for my turkey, that I ran out of hickory.  So I used fruit wood instead, things 
like apple, mulberry, etc.  It turned out great and was even better the second 
day.  A easy way to cook.

    
    If you really like smoked food invest in a smoker.  I bought a 'Lil
    Chief smoker from L.L. Bean about 4 years ago and I regularly do
    batchs of salmon (when it goes on sale), cornish hens, turkey, duck
    (use cherry wood), chicken, etc..  The smoker sold for about $50.00
    then but I haven't seen it in any of the recent catalogs.  
    
    The smoker is basically a corroguted steel box with an electric element
    on the bottom.  A pan filled with wood chips, that have been soaked in
    water, sits atop the element.  The prepared food sits on a rack which
    can be accessed from the top or the front (depending on the model).
    Fish takes about 3 hours.  Poultry is about 2 hours in the smoker and
    finishes in the oven.
    
    There's nothing quite like the smell of the smoker on a crisp autumn
    day to get the appetite going.  Cold, smoked cornish hens go great with
    football!
    
    
              

    
    
    There are recipies for smoking fish in the MOSAIC::FISHING
    conference.  I think it's around note 597 or so.
    
    rgds,
    Ray