welcome to my backyard smoking station today's lesson is all about smoking snapper have you ever tried to smoke snapper at home before curing it in salt and the end result is a little dry this happen to me on a few occasions but I've learned from my mistakes and I realize now that you know when you're using salt you're not curing something you're almost extracting all of that moisture you're preserving it so in order to combat that I like to use Bradley smokers maple cure with a little bit of maple syrup and then what this does is it locks in all of those essential oils the resulting product at the end is a moist beautifully smoked piece of snapper now the usual the usual roll this morning what I've done and so I've put a little bit of the maple cure over that was and basted it with some maple syrup that's been in the fridge for 24 hours to cure okay I'm not going to muck around with this too much today because honestly snapper is such a beautiful product you don't need to do a lot with it so a little bit of salt a little bit of pepper and that's just going to bring out this beautiful cure flavor and of course accentuate the lovely taste of that flesh and that goes straight into the smoker 80 degrees again for three hours absolutely magnificent it's the smell here is so sensational that is cooked beautifully I can see if I open that flesh up just a little bit I can see the moistures has been locked in there it's sealed in there all of those beautiful essential oils all of that magnificent moisture that the flesh hairs perfect snapper Bradley style for more information and other recipes visit Bradley smoker codons Eid