Uncle Gee's Smoked Dry Fish

Fish can be brined overnight for a deeper flavor. Pickled onions, tomatoes, capers, sour cream, and cream cheese all pair beautifully with smoked fish.

Ingredients

• 1/2 cup non-iodized salt
• 1/2 cup sugar
• 1 quart water

Directions

1. 1. Make the brine: Combine water, sugar, and 1/2 cup salt. Place fish in a nonreactive dish; cover with brine. Refrigerate for 2 hours.
2. 2. Heat charcoal grill to medium, piling coals on 1 side to set up direct and indirect heat zones. Set a drip pan under the grill grate in the indirect heat zone.
3. 3. Soak wood trimmings in water for 30 minutes. Drain (if smoking whole trout or char, leave 1/2 cup wood in water); add to coals.
4. 4. Smoke the fish: Once smoke develops, place fish in a lightly oiled grill basket. Transfer to grill rack, and set over drip pan. Open lid vent, and position over fish. (This will direct smoke to impart maximum smokiness.)
6. For the trout fillets: Smoke fish until cooked through but not dry, 12 to 15 minutes.
8. For the whole trout: Smoke for 10 minutes. Flip basket. Drain remaining 1/2 cup wood; add to coals. Smoke fish until cooked through but not dry, 8 to 10 minutes more.
10. For the side of arctic char: Smoke for 10 minutes. Drain remaining 1/2 cup wood; add to coals. Smoke fish until cooked through but not dry, 13 to 15 minutes more.