Looks good Joe. I have some Meyer lemons I have to prune back, I will give it a try this weekend on a nice T-bone.

Ooooh, I would do this with a whole fish..maybe salmon! Maybe I could try this with citrus peel!

I too have smoked a fish on grill... yum! I don't see how "only the smoke will cook the fish" (?) I used hickory & tried keeping the temp inside at 200F or less. I guess Ijust slow baked & smoked it at same time.
Joe , do you cure yours first? Some people pack sugar & salt on fish for a day or 2 first. I did that once.

What a great idea!!!! I don't have any citrus wood but I have the herbs, excellant!! thanks for sharing!

My tongue is hanging out now for all of you people talking smoking salmon.
Now I'm going to costco to buy me a salmon and try it.
Patty:
I thought you said not to marinate fish no more than one hour?

Yes Benny, I read that you shouldn't marinate fillets or shrimp for too long -- I did once & it became mushy. This is not a marinade...it's a BRINE.
Basic brine is 1 qt. water, 1/2 cup salt (no iodine), & 1/2 cp either white or brown sugar. Keep in brine for at least 8 hours or overnight, then smoke at temps 170 - 200F.
The "day or 2",I was confused with gravlax which is sushi.
For that you mix salt & sugar 1/2 & 1/2 & smother split salmon with it & lots of dill weed in between. cover with plastic & weight it down with a heavy plate & leave in cool place (not fridg) for 24 or more hours turning in between time. Scrape & slice thinly.
When I don't soak in brine, I have heat a little higher to smoke & bake at same time.

I also thought all the way all along too until Joe tell us about broiling the fish. I thought, well, this method was way different than what he taught me!
Yes, what a bummer. Heh-heh.

Patty: thanks for clearing my confusion.

Joe, we had a great BBQ last night. I used your budwood idea as I just pruned all my citrus trees... Great idea ! The flavor of the steaks & burgers were excellent ! Thanks again for the great idea.

If you have them available, soaked hickory nuts or pecans are also
excellent to smoke meat with!

If you have a vineyard, like we do, you WILL prune! I love your idea of the little foil packets with frozen greenwood in them.

Our vines grow like crazy, and we hedge them green. The wood of the vine is hard to come by, but the smoked flavor is amazing! I have always used dormant wood, soaked, but I'm going to try it this way!

Nothing like a glass of cabernet while smoking with cabernet wood!

I will try the citrus wood too! Our new property has several citrus that are healthy and old. We are doing our best to reconstitute them.

Suzi

I use excess wood I prune under meat on the grill. It gives it a great flavor.