How do you smoke fish in a charcoal smoker?
- Make the brine: Combine water, sugar, and 1/2 cup salt.
- Heat charcoal grill to medium, piling coals on 1 side to set up direct and indirect heat zones.
- Soak wood trimmings in water for 30 minutes.
- Smoke the fish: Once smoke develops, place fish in a lightly oiled grill basket.
Furthermore, how do you know when smoked fish is done?
Test the Temperature. Most fish fillets will be done once the internal temperature reaches 160°F. You can use an instant read digital thermometer to check the temperature throughout the cook time to be sure.
Also know, can you smoke fish in a BBQ?
The Smoking Process Close the grill lid and allow the box or pouch to heat until the chips start to smoke. Replace old chips with fresh wet chips if smoking ceases. Continue to smoke the fish for about two hours between 140 and 160 degrees, depending on the size of the fillet.
Smoked fish is safe to eat, however, if it's fully cooked to an internal temperature of 74 C (165 F), such as in a pasta dish or casserole. There's also concern that eating smoked foods can increase cancer risk. Smoked fish contains nitrates and nitrites, byproducts of the smoking process.