Thread: Smoking or grilling your catch?

Originally Posted by FurFlyin

I cook fish often on my egg. Crappie take on a whole lot of smoke flavor so use a mild wood if smoking. I grill/smoke white bass fairly often and they are delicious. I have never grilled any with the skin on. I don't like a whole lot of seasoning on my fish. I'll use some lemon pepper or salt and pepper mostly. Cavanders greek seasoning is one of my most common spices for fish, baked or grilled.

I love my egg! And completely agree with fish taking on too much smoke flavor. I generally let the charcoal and "seasoning" of the egg itself flavor mild meats such as white fish.


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