Directions :
NOTE : Cameron stovetop smokers and ground wood chips can be purchased at many cooking stores or at cameronscookware . com . To make a smoker , line the inside of a large wok with heavy foil . Place the wood chips in the wok . Make a drip pan by placing a heavy piece of foil over both the chips and the bottom of the wok . ( Make sure it doesn ’ t rise up the sides .) Set a 10- to 11-inch round baking rack over the drip pan . Use another piece of heavy foil as a lid .
1 . Smoke the catfish : Bring 4 cups water to a boil . In a large , heatproof container , dissolve the salt and sugar into the water . Add the beer , peppercorns and bay leaves and whisk well to remove the carbonation . Stir in the ice . When cool , add the fish , cover and refrigerate for 2 to 4 hours .
2 . Remove the fish from the brine , rinse under cold water and pat dry . Refrigerate for 10 minutes to dry out . Brush lightly with oil .
3 . Place a stovetop smoker or homemade smoker ( see note ) on a burner . Place the wood chips on the bottom of the smoker , toward the center . Cover with the drip pan . Set the grate over the drip pan . Place the catfish on the grate , cover the smoker and set the heat to high . When smoke appears , lower the heat to medium-high and smoke for 30 minutes .
4 . While still warm , break the fillets into pieces over a large bowl , removing ugly bits and bones . Add the cream cheese and mix well . Mix in the sour cream and then the shallots , capers , caper juice , garlic and hot sauce . Add more sour cream as needed to loosen .
5 . Season with a little more caper juice , hot sauce and pepper .
Serve with crackers .
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