It's been awhile, hope you are all doing well.
Went fising in S. TX and we did well on the redfish: about 35 22"-28". The guides filleted all the redfish and left the scales and skin on one side, and fillet on the other. Do any of you guys have a good grilling/smoking recipe for cooking fish this way?
I have a 2-box smoker, and a fire-box set-up for grilling too. I have access to both pecan and very seasoned, hard oak with no bark...burns like coal.
Thank you in advance for your help and suggestions.