Now that it appears Fall has settled into the NE (very quickly here in New York I might add) i am starting to think about fall and winter foods. Was thinking I might try to smoke an eel or two. Anyone ever tried to smoke eel before? Do you gut an eel? Do you smoke with the skin on or off? Temps for the smoker and the eel being done? Woods, marinades, brines, etc? I'm not sure where to even begin so any help would be appreciated. Thank you!