Tail of the redfish being prepped for the @webergrills performer. A www.northeastbbq.com joint.

Dried the fish off with paper towels, cut slits in the sides, brushed with peanut oil, Himalayan salt and some seafood rub.

Set up the Performer to smoke using the snake method. A couple of handfuls of lump fired up in the chimney and tossed on the beginning part of the fuse. Foil under the fish on the charcoal grate. looking to smoke around 250 degrees.

One hour in the spawn was ready.  Incredible.  Creamy.  Smokey.  Sort Of like a smoked poached egg yolk.

Giving the redfish a little more time-