re: Obscure items that you've smoked or tried smoked that were surprisingly good

Catch Crawdads.
Purge with copious amounts of fresh water and salt.
Heat smoker to 190-205 degrees F.
Fill smoker pan with a 3 to 1 water crawdad boil solution.
Place crawdads on grill grate paying great care to weighing them down with another grill grate and a medium sized brick. (this step is important since the crawdads will crawl off the grate and into the fire rendering them inedible)
Smoke for about about one hour.
Allow to cool and peel and serve.





























































Recipe compliments of Jethro Bodine.