I had smoked catfish for the first time today. I had a choice for cajun or lemon pepper. I picked cajun. It was a little spicy and dried on the edges. I was wondering if any one had a tip on how to make it where it wont dry out in the edges? I have a card board smoker that Alton Brown made in one of his episodes and was going to make some for here. I made smoked Salmon before and it did not dry out but it is diffrent from catfish.
part 1
www.youtube.com/watch?v=DCpYFXdaSYk&feature=related

htpart2tp://www.youtube.com/watch?v=CMk-y6330aE&feature=related