Prepare the fish:

• Using a sharp boning knife, insert the tip of the knife into the fish’s vent and make a shallow slice up to the gills.
• Remove the knife and reinsert it through the skin under the lower jaw, horizontally, and make a shallow horizontal slice up to the mouth.
• Insert your finger into the fish’s throat through this chin cut.
• Grasping the gills from the inside, pull the chin down, firmly, toward the tail.
• If you do this right, the fish’s guts, gills, and pec fins will come free in one clean pull.
• Discard those innards.
• Scrape away the dark bloodline that remains with a sharp knife or your thumb.
• Give the fish a good rinse, and it’s ready to cook.

Brine the fish:

• Combine the water, brown sugar, and salt in a large stockpot.
• Bring just to the point of boiling, stirring to dissolve the salt and sugar.
• Let the brine cool completely.
• In a clean small cooler or large zip-top bags, submerge the fish for about 3 hours.
• When you’re ready to cook, heat the smoker to 225°F.
• Remove the fish from the brine, rinse under cold water, and pat them dry.
• Place the trout skin side down on a rack set in a baking pan.
• Cover with plastic wrap.
• Place the pan in the refrigerator and let rest, covered, in the refrigerator overnight.
• You are looking for the fish’s skin to become shiny in color and sticky to the touch.
• When you are ready to cook the trout, prepare your smoker and heat it to 225°F.
• Transfer your trout fillets to an aluminum baking pan, skin side down, separating them by at least ¼ inch.
• Don’t overcrowd your pan; use more pans if you need to.
• Place the pan(s) in the smoker and cook for 1½ to 2 hours, or until the fish turns opaque and starts to flake.

• Prepare your smoker and heat it to 350°F.
• Apply the rub to the cleaned and deveined prawns, making sure to coat them well.
• Thread the prawns on skewers inserted lengthwise so that the prawns stay straight and vertical.
• Place the skewers in a large aluminum plan, put it in the smoker, cover, and cook for 10 minutes.
• While the prawns are cooking: In a medium saucepan combine the lemon juice, barbecue sauce, honey, and butter.
• Over medium heat, bring the sauce almost to a boil, stirring constantly, and then take the pan off the heat.
• After 10 minutes, remove the prawns from the smoker, brush them all over with the sauce, and serve.

• Cut each shrimp in half lengthwise, starting at the underside and making a shallow cut (don’t cut all the way through) to the top shell.
• Unfold the shrimp (open them like a book) and de-vein them, then rinse them under cold running water.
• Pat the shrimp dry with paper towels or a clean kitchen towel.
• Transfer the shrimp to an aluminum baking pan, drizzle them with the olive oil and lemon juice, and season them with salt and pepper.
• Cover with plastic wrap and marinate in the refrigerator for 30 minutes, flipping them over at the 15-minute mark.
• Preheat your grill to high heat.
• When you’re ready to cook, remove the shrimp from the refrigerator and thread them onto skewers.
• Because these are jumbo, you may need to use 2 skewers per shrimp: To do that, lay each shrimp flat and pin open crosswise with 2 skewers, one each, top and bottom.
• Arrange the shrimp cut side down on the grill, turning with tongs, until browned on the outside and firm and pink inside, about 2 minutes per side.
• Remove the skewers from the grill, transfer the shrimp onto plates or a platter, and serve immediately

• Prepare the shrimp: Put the shrimp in a shallow pan.
• Sprinkle with the salt and rub it all over each shrimp.
• Cover with plastic wrap and transfer to the fridge to rest for 2 hours.
• Prepare the smoker and heat it to 225°F.
• When you are ready to cook the shrimp, remove them from the refrigerator and carefully rinse the salt from each shrimp under cold water; use paper towels or a clean kitchen towel to dry them well.
• Transfer the shrimp to an aluminum baking pan.
• Transfer the pan to the smoker, cover, and smoke the shrimp for 15 to 30 minutes, until their shells turn coral or, if unpeeled, the shrimp is totally white and opaque.
• Remove the pan from the smoker and let the shrimp rest uncovered in the fridge for at least 30 minutes before serving.

• Prepare your smoker and heat it to 325°F.
• Prepare the lobster tails: Use kitchen shears to make shallow cuts right down the middle of the tough tail shells.
• Next, use your fingers to gently loosen the meat from the shell, making sure to just loosen it and not remove it entirely—you want to keep the tail meat attached at the base of the tail.
• Lift the meat so it is resting on top of the split shell (again, keeping it attached at the base of the tail).
• Use a sharp paring knife to make a shallow slit down the middle of the meat so that you can butterfly the tails and open them up like a book.
• Drizzle the tail meat with the olive oil and season with salt and pepper.
• Place the butterflied lobster tails in an aluminum baking pan.
• Place the pan in the smoker, cover, and smoke for about 25 to 30 minutes, or until the lobster meat turns completely bright white and opaque and the tails begin to curl.
• Meanwhile, prepare the salad: In a medium bowl, stir together the mayonnaise, lemon juice, celery, lettuce, and rub.
• Set aside.
• Timing is key here: When you’re ready to remove the lobster from the smoker, you don’t want to let it cool completely, or the meat will begin to toughen up.
• So remove the lobster from the smoker, transfer to serving plates immediately, and for a dramatic presentation serve the tails in their shells next to the salad, drizzling the butter over the tail meat.
• Alternatively, you can remove the tails from their shells and serve them directly on top of the salad with the melted butter drizzled over the top of the tails.

• Prepare your smoker and heat it to 250°F.
• Rub the catfish all over with the vinegar, then pat dry thoroughly with paper towels or a clean kitchen towel.
• Brush both sides with the oil, then season with the salt, pepper, and rub.
• Transfer the fish to an aluminum baking pan.
• Place the pan in the smoker, cover, and smoke for 2 hours.
• Spritz the fish every 30 minutes with the apple juice.
• After two hours, gently and carefully flip the catfish.
• Continue smoking for 2 more hours, spritzing with the apple juice every 30 minutes, until the fish begins to flake easily.
• Total cooking time should be 3½ to 4 hours.

• Prepare your smoker and heat it to 250°F.
• Rub the salmon fillets all over with the vinegar, then pat dry thoroughly with paper towels or a clean kitchen towel.
• Brush them all over with the oil, then season with the rub, salt, and pepper.
• Transfer the fish to an aluminum baking pan.
• Place the pan in the smoker, cover, and cook until the salmon flakes easily, about 2 hours.
• Serve with Classic Creamy Coleslaw, if you like.

• Prepare your smoker and heat it to 250°F.
• Rub the salmon steaks all over with the vinegar, then pat the steaks dry thoroughly with paper towels or a clean kitchen towel.
• Brush both sides of the steaks with the olive oil, then season with the salt, pepper, and rub.
• Transfer the steaks into an aluminum baking pan.
• Place the pan in the smoker, cover, and smoke until the steaks are firm to the touch and flake when touched with a fork, 45 to 60 minutes.
• While the fish is cooking, make the glaze: Combine the barbecue sauce, apricot preserves, and chopped onion in a blender.
• Puree to combine thoroughly, about 3 minutes.
• Pour the mixture into a medium saucepan.
• Over medium heat, bring the glaze almost to a boil, removing it from the heat just as small bubbles begin to appear at the surface.
• Set the glaze aside to cool.
• When the fish is done, remove the pan from the smoker and use a kitchen brush to glaze the salmon steaks with the sauce.
• Serve warm or at room temperature.
• Note: You can easily make these salmon steaks without applying the glaze; just skip that step entirely and serve the salmon steaks with some barbecue sauce on the side for dipping if you like.
• You can also substitute tuna, swordfish, or halibut steaks for the salmon and this recipe will work just as well.
• Finally, I like the way that the sweetness of the apricot preserves pairs with the barbecue sauce, but you are welcome to try other favorite flavors of preserves in its place if you prefer.