SMOKED CATFISH. GEROOKTE CATFISH. IWAH MALAM. 

#smokedcatfish #gerooktevis #iwahmalam
SMOKED CATFISH. GEROOKTE CATFISH. IWAH MALAM.
I want to give a special thanks to Craig, who has made it possible to smoke the fish. He has become an expert in smoking fish ;)
Now let’s start smoking.
This process will take about 4-5 hours.
Ingredients:
2 catfish (butterflied)
Charcoal
Hickory wood chunks
Salt as needed
Water
Preparation:
Butterfly the fish.
Pat the fish dry with paper towel
Add salt on the fish and spread the salt with paper towel.
Turn the fish over and repeat this.
Place uncovered overnight in the fridge.
Next morning.
Take the fish out of the fridge and pat dry again and also add some more salt on both sides.
Soak the hickory chunks in water for 2 hours before the smoking process.
Fill up the chimney with charcoal. Make a ball of paper and place it under the charcoal.
Light up the paper so the charcoal will heat up.
It will smoke a lot in the beginning.
Wait for the flame to appear on top.
You want all the charcoal to turn grey before taking it out of the chimney.
Carefully turn the chimney over and dump the charcoal in the pan.
Spread it around and add dry charcoal all around the edges.
Place some soaked wood chunks on the coals.
Put the smoke chamber on and make sure to lock it.
Add 2-3 gallons of water in the water pan to keep it hydrated.
Ready to place the fish in the smoker.
Place the first fish on the bottom rack and the second fish on the top rack.
Bring the temperature to 200 deg F and keep it there during the whole process.
Check every hour or so and add charcoal, soaked wood chunks and water as needed.
When you press the fish with the tong and there isn’t coming any water out, it’s done.
ENJOY!