Fast becoming my favorite way of preparing eel,
retaining the taste of eel with a hint of smoke as flavor.
The home made smoker box is just 2 same
size stainless steel baking tray with a rack in between.
A big handful of hickory wood chips are
placed in the bottom, lightly salted eel, with backbone removed and cut into
sections, is on the rack.
The box is heated up in a hot stove/bbq, in
10-15 minutes, eel is cooked and has a light smoky taste.
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