Defozs's Bbq Grilled Salmon / Trout
	Ingredients:
	6 1 Lb. Fillet Each
	4 Quarts Water
	¹/3 Cup Defozs Spice Mix
	1 Cup Salt
	1 Pound Hickory Chips
	2 Cups Water
	1/3 Cup Olive Oil
	Method: Spice Mix
	1  Teaspoon  Each  Fresh  Garlic,
	Thyme, Green Pepper in Brine ½ Cup  Ginger,  Peeled  --
	Chopped In A Blender Chop Corse Add  Olive  Oil  For						Next	Back
	Basting
	Method: Hickory Chips
	Put 4 Qts. Water In Large Pan,
	Add Salt And Stir Until Dissolved. Soak Chips  In  2
	Cups Water For 20  Minutes.  Drain  And  Reserve  To
	Sprinkle Over Hot Coals For Smoking.
	Method: Grilling
	Arrange Fish 1 Layer Deep In  Large
	Flat Pan, Add Salt Water To Cover  Generously.  Soak
	40 Minutes In Refrigerator. Drain Fish  Well,  Rinse
	With Cold Water, Pat Dry With Towel. Using  Indirect
	Method, Sprinkle Chips Over Hot  Coals.  Brush  Fish
	With Oil And Arrange Skin Side Down On A Rack On The
	Cooking Grill, Over  Drip  Pan.  Adjust  Dampers  To
	Maintain Low Heat.  Cover  Kettle  And  Smoke  Fish,
	Brushing With Oil Every 10 Minutes For 40 Minutes Or
	Until Fish Is Golden Brown And  Flakes  Easily  With
	Fork. Do Not Turn Fish Over During Cooking.