Anyone have any experience smoking fresh sea eel?

I just got 4 pounds and made a great pasta sauce with 2 pounds. I need smoking temp/times/pointers.

Thanks

Rob

I'm not sure how they do it in Sweden, but I had some smoked eel there this last summer. It was great.

Unfortunately, that's about the extent of my knowledge--the eating end--about eel

Refer to the ballad of Lord Randall

"What did she feed you Lord Randall my son?"
"Speckled eel's broth, Mother. Ohhhhhhh, make my bed soon, for I'm sick to me heart, and fain would lie doon."

For the first time on this forum I got replies to a question that were of no help whatsoever.

Rob

Mornin',Rob.

I have zero experience or knowledge about smoking eel,but have read that some use apple,beech,or oak.

Here is a site that might help a little.
Smoking eel

Bet those Norske temperatures are in Celsius. 90C = 194F, 60-70C = 140-158F. Either that or eel cooks mighty fast.

Mornin',tjr.

That could be a good point.Hard to say what they might consider hot or cold smoking.

That was quite a spin i2, associating Lord Randall and BBQ'd eels? How about Marx and ABT's? Voltaire and Andi's Burning Spear Rub? Marti, and your Mojo? By the way, I still haven't had a chance to try that Mojo, but everytime I log on I have to read the recipe, keeps me motivated.