Delicious, flaky fish plus the flavor of wood smoke is a combination that few humans are immune to; even some that don’t like the fishy taste can be lured with the smoky sweetness of something properly smoked. Making smoked fish also is a great way to show off BBQ grill tool skills and take advantage of sales on fresh fish. Start the process by brining the fish; this could take up to 12 hours so this is defiantly a plan ahead BBQ adventure.
The actual recipe to smoke fish is simple; the brine can be just water with dissolved salt and sugar. After the brine, dry the fish and let it set for at least an hour; the hardest part is making sure the temperate of the smoker stays around 200 degrees Fahrenheit. For those with many years of BBQ behind, this is easier, but those new to this ultimate form of low and slow cooking should see how best to set up the charcoal or gas grill or smoker and which wood chips are best for each type of fish. But after mastering the basic method, it is a culinary haven and thrifty paradise to buy fresh fish on sale and experiment with new brines and different kinds of wood chips.
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