Smoked Fresh Water Pike

• filets of pike or other white fish

FOR THE RUB

• 1⁄3 cup brown sugar
  1⁄3 cup chopped fresh dill
  2 tablespoons salt
  2 tablespoons freshly cracked black pepper
  zest of 1 lemon

FOR THE MOP

• 1⁄2 cup cider vinegar
• 1⁄4 cup canola oil

1. Light the Broil King® Keg and adjust the vents for a constant temperature of 225°F (107°C). Combine all the rub ingredients
   in a small bowl, then massage this mixture all over the fish.
2. Place the fish on the Keg, spray or brush with the mop. Cook for 1-2 hours, basting every half hour, until flaking and cooked through. Serve with wedges of lemon.