The first dish is a Reeves Propane Favorite: Smoked Salmon!
4 pounds salmon
1-1/2 quarts of water
1/2 cup canning salt/kosher salt
1 cup brown sugar
1 tablespoon liquid smoke
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon white or black pepper
Cut salmon to desired pieces, about 2x4 inches. In a large glass or ceramic container, mix water with remaining ingredients and whisk until sugar is dissolved. Submerge the fish in the brine, skin-side down on the bottom layer, meat down on the next layer. Keep layering skin-to-skin and meat-to-meat.
Place a weighted plate on top of the fish to keep fillets fully submerged in the brine, then soak the fish for 3-4 hours. After soaking the fish, place the fish on racks and air dry to the touch.
Smoke 5-8 hours at 170 to 180 degrees. Replenish wood chips often to keep smoke on the fish for at least 3 hours. Smoke time may vary according to fish thickness and outdoor temperature.
Refrigerate until ready to serve, then ENJOY a Reeves Propane Favorite!
Another summer favorite is Robert Reeves's Very Own Vine-Smoked Trout:
As for smoking trout I prefer the sweeter smoke flavor of grapevine, which you can gather from the wild or buy as prepackaged wood chips. I use them dry in this recipe, as the trout doesn’t take long to smoke. This recipe works for any whole cleaned fish.
The rule of thumb for smoking is 30 minutes per pound of fish at 225 to 250 degrees.
4 whole trout (about 1-1/2 to 2 pound each, cleaned)
Canola oil for brushing
Fine sea salt and freshly ground black pepper to taste
1/2 cup dry grapevine chips
Fresh rosemary or sage leaves for garnish
lemon slices for garnish.
Fill your charcoal chimney with briquettes, set the chimney on the bottom grill grate, and light, or prepare a fire in your smoker. For a propane grill, turn half the burners on medium. Brush the trout all over with canola oil and sprinkle with salt and pepper.
When coals are ready, dump them into the bottom of your grill, and spread evenly across half. Scatter the wood chips on the hot coals or place in a metal container as close as you can to the burner on a gas grill. Place the trout on the grill grate on the indirect-heat side of the grill. When smoke starts to rise, close the lid.
Smoke the trout at 225 to 250 degrees for 45 to 60 minutes or until the fish has a smoky aroma and begins to flake when tested with a fork in the thickest part.
Garnish with rosemary or sage leaves and lemon slices.