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On Tuesday, I caught 14 catfish and filleted out 9 of them and 5 of them I kept for my smoker. What I do to get them ready for the smoker is cut the heads off and gut them. Then, cut all of the fins off. Make sure to leave the skin on, because otherwise the smoker will make the meat so tender that it will crumble apart if the skin isn't there to hold it together. When I am about ready to smoke the fish, I will take a gallon of water and mix in 1 1/2 cups of sugar and 1 1/2 cups of brown sugar and then let the catfish soak in that solution for about 12 hours. At the same time I am soaking the catfish, I will get some Hickory flavored smoking chips and soak them in water, also. Once the 12 hours is up, I will cut the catfish into 6-8 pieces down the backbone and lay them on the grates of my smoker, and put this hickory chips in the bottom of the smoker (I have a charcoal smoker) and wait 4-6 hours. Pull out the catfish and enjoy!!!!!! 
(Instead of mixing the sugar and water and soaking the catfish in it, you can simply roll the catfish in whatever type of seasoning you would like, instead. I have done this before with Lemon Pepper seasoning, Lawry's seasoning, Jim Beam spicy bourbon seassoning, and simply salt and pepper. Season to your taste!)
(Instead of mixing the sugar and water and soaking the catfish in it, you can simply roll the catfish in whatever type of seasoning you would like, instead. I have done this before with Lemon Pepper seasoning, Lawry's seasoning, Jim Beam spicy bourbon seassoning, and simply salt and pepper. Season to your taste!)
