Clean snapper and pat dry with paper towel (see blog for further detail on cleaning)
Light Smoker and bring up to temp. About 375-400 Degrees F.
After putting cross cut slits into the fish on both sides, rub down with olive oil inside and out. Next season inside and out with jerk seasoning then set on cedar planks that have been soaked for at least 1 hour.
Smoke Fish For about 1 hour until fish reaches a temperature of 155-160 degrees F.
Using a fork flake off the top side of the fish until the spine is exposed, pick up the tail and remove the spine along with the head in one pull. squeeze with a lemon or lime and add a pinch of coarse sea salt. LOOK OUT FOR PIN BONES WHEN EATING ANY WHOLE FISH!!!!
Nutritional Information is Based on 1 whole fish per serving.