Smoked Mullet

Supermarket disposable turkey roasting pans are great for salting fish. If you can't find mullet in your area, try mackerel, bluefish, amberjack, or even salmon - reduce the smoking time for fillets rather than butchered fish.
Wash the fish.Mix 1 gallon. combine the water and the following 4 ingredients in a large bowl, stirring until the salt is dissolved. Add the mullet; cover and refrigerate for 45 minutes to 2 hours or until the desired degree of salinity is reached. (Cut a small piece of fish and fry it to determine the degree of saltiness to taste. With longer soaking, the fish turns out to be more salty.)Wash the fish, discarding the brine mixture; dry the fish with paper towels. Place the fish on a wire rack in the roasting pans; cover with paper towels and refrigerate for 2-3 hours or until it dries out. Rub each fish on both sides with 1 tsp pepper.Soak the wood shavings in water for at least 30 minutes.Reheat the charcoal in the smokehouse; let it burn for 15-20 minutes.Dry the chips and place them on the coals. Place the water tray in the smokehouse; pour water to the depth of the fill line.Place the fish on the top and bottom food shelves; cover with a smoking lid. (If you smoke the fillet, place it skin side down on a wire rack.)Cook for 2 hours or just until the fish is easy to cut with a fork. Decorate if desired. Serve with salted crackers, hot sauce, and lemon wedges, if desired.