2-3 pounds fresh or thawed fish fillets, steaks or small whole dressed fish
1 tablespoon dried tarragon leaves (optional)
1/4 cup salt
1 quart water
Fill water pan 2/3 full with liquid. Mix water and salt until salt dissolves. Pour into large glass baking dish or other shallow container. Arrange fish fillets, steaks or whole butterflied fish in brine, cover and refrigerate several hours or overnight.
Before starting fire or preparing smoker, lift fish from brine and arrange on wire racks to air dry for 20-30 minutes. Be sure to grease cooking grill or spray with pan coating. Arrange fish in single layer on cooking grill or in a Smoker Basket*, leaving space between pieces, if possible.
Add tarragon to 2/3 full water pan. Smoke cook until fish flakes with a fork.
(1) Marinate fish in 1 cup white wine, 1/4 cup soy sauce and ¼ cup of lemon juice instead of brine, if desired.
(2) Stuff small whole fish, such as trout, with your favorite stuffing before putting on cooking grill to smoke.
(3) Brush fish with barbecue sauce before smoke cooking, or brush with bottled French or Italian salad dressing, or your own mixture.