Quote:
Originally Posted by Smokin Gator
I've done hundreds of pounds of fish... mostly mullet and kingfish. You want an oily fish and a mild wood. I use apple, alder, or a little pecan.
Oysters we roast on big open pits. I have never done them on anything else. Nor have I done any other seafood.
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Ahhh, nothing like a little Mullet. Smoked is outta this world!
I remember eating off the bones, fried to a golden perfection back in Pensacola. Also, the Mullet Toss at the Flora Bama in Orange Beach is a sight to see!