Hey Bluerunner

[fishingwithblue]

Sorry, I just noticed I left you hanging on the smoke mullet issue. As for putting oil on the flesh side...you can if you want but mullet, kings and spanish already have a high oil content in the flesh. I like a good out side crust on the fish to help seal in some moisture....unless you are making mullet jerky then just dehydrate the heck out of it. The funny thing is we eat mullet jerky during hunting season and deer jerky fishing off the beach in the summer. I have also had great success with "candy coating" king fish on the grill with a cedar board. I make a mixture of 1 cup brown sugar, handful koshersalt, 3/4 cup of dried thyme and lots of fresh cracked black pepper. Blend this in a food processor to combine well and break up any clumps. Lightly oil the dry flesh side and rub in the dry rub. Get the grill super hot and put the fish on over indirect heat. Let it go for 30-40 min and reduce the heat and let it go until the flesh gets kinda hard with the caramalized brown sugar.