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head, scale and gut the snapper then:
i poured a heineken over 3 of them in the pan then lea & perrins worstechire, tony chachere's creole seasoning, pepper, fresh garlic sliced and one slice per slit that you cut into the sides of the fish (about every 2 inches) then LOTS of butter and LOTS of lemons (quartered, squeeze and left in pan) chopped onion, sliced red bell pepper and diced green onion. heat smoker to 200 degrees and smoke for about 2 hours. when you can easily pull back the skin it's done.
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