Give smoked crawfish a try this spring in Texas FacebookTwitterEmail Yes, you can stick crawfish on the smoker.Jason Fochtman, Houston Chronicle / Staff photographer Barbecue isn’t a particularly seasonal cuisine — Texans will eat a heaping tray of brisket from the hottest days of August to the coldest days of January and every day in between. Similarly, we will cook barbecue 12 months out of the year, though we may have a preference for grilling and smoking in the fall when the air is crisp and a college football game is on the big screen. That said, the seasonal nature of some indigenous Texas and Gulf Coast ingredients — especially seafood — are worthy of our consideration. Though seafood does not lend itself to the same heavy smoking procedures used for brisket or ribs, there are some grilling and smoking techniques well-suited to the bountiful seafood of our region.