SMOKING ON LIVE FIRE
Smoking can transform large cuts of meat into succulent delights. This method of live fire cooking uses a combination of wood, liquid and a heat source, charcoal, electric or gas, to produce a smoldering condition inside a tightly enclosed chamber at a very low temperature, 160 to 225 degrees. The meat absorbs the steam and smoke from the smoldering wood.
While some drying takes place, the process changes texture and appearance of the meat, intensifying the flavor. Smoking takes a lot of patients and practice.
Timing depends on air temperature, humidity, quantity and thickness of meat.
Open the smoker only when absolutely necessary because the moist environment dissipates quickly, requiring the addition of approximately a quarter hour to the planned cooking time. Smokers are readily available or a tightly covered grill may be modified
with the addition of a water pan, if the temperature can be kept below 225 degrees. Use manufacturer's instructions or these principal steps:
· Prepare heat source, charcoal, gas or electric.
· Secure a container to hold smoldering wood chips and a water pan.
· Soak wood chips at least an hour in water and put them in a pan over the heat source.
· Heat water or other liquid and place in pan directly under the meat.
· Close the lid securely, and use a thermometer to regulate the temperature.

Smoked Fresh Water Bass
Prepare the smoker as above, using only one layer of charcoal, and five pieces of oak.
Maintain heat no higher than 220degrees
One 5 to 7 pound bass, cleaned and scaled with the head on.
1/2 cup herb infused oil, oil, lemon zest, thyme, lemon basil, let stand at least overnight, strain before using
3 or 4 tablespoons fresh herbs, lemon basil, parsley and thyme.
Rinse fish inside and out under running water, dry with paper towels.
Coat outside liberally with herb infused oil.
Sprinkle with salt, fresh ground pepper and minced herbs inside and outside.
Prop the fish's mouth open with a short dowel, about 1 1/2 to 2 inches long.
Place fish on the top rack of a ready smoker, curl the body to accommodate the length of the
fish on the rack or for presentation purposes.
(This same preparation many be used to roast on the grill at 250-375 degrees with cover closed, cook fifteen minutes total for each inch of thickness at the thickest part. Turn once half way through total cooking time)
Serve with parsley and wedges of fresh lemon.
Bring to the table whole, for a spectacular presentation.
To serve, slit down the back and remove backbone.
Using two meat forks, slip one down the rib cage while holding one against the outside skin,
pull straight up and out for a perfect portion.