- 7 lbs. catfish, cut into 1 1/2 thick steaks (with skin on)
- 2 c. water
- 1/2 c. firmly packed brown sugar
- 1/4 c. salt
- 2 tbsp concentrated liquid crab and shrimp boil
- 1/4 tsp dried whole dillweed
Place fish in a large shallow dish. Combine remaining ingredients; pour over fish. Cover; marinate at least 8 hours or overnight in refrigerator, turning occasionally.
Prepare charcoal fire in smoker, and let burn 10-15 minutes. Cover coals with large pieces of green hickory. Place water pan in smoker. Add hot water to fill pan.
Place lower food rack on appropriate shelf in smoker. Arrange fish on food rack. Cover with smoker lid, and cook 3-4 hours or until desired degree of doneness. Makes 10-12 servings.
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Source: Southern Living 1984
Submitted By: Ruth A. Burbage