Smoking Whitefish

Unknown

I have a huge batch of fresh whitefish fillets. After we grill our fill for dinner tonight I’d like to try smoking the rest.

Maybe I’ll suggest how I plan to proceed. But any suggestions, comments or “don’t you dare do thats” would be great.

• I know that we’re talking about “hot smoking” not “cold Smoking.”

• I plan a low fire on my large Egg – I have trouble keeping a fire going much below 225, 250 is more likely.

• A big handful of wet chips for smoke.

• Indirect fire.

• Fish skin down on the main grill (oiled).

• I don’t plan to flip the fish – just smoke as is.

• To prepare I thought I’d only do salt and pepper – both sides. Do I need to brine? Oil? Baste? …?

• Get the thing going and leave the dome down for maybe three hours.

• After we’ll eat it cold and I guess the fish should be refrigerated (or eaten!).

Okay. Now what have I forgotten? What will go wrong? …?

I’ll keep you posted and report back.

Doug in Eggmonton

I would suggest if you are interested in cold smoking you could try http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=638648&catid=1. Then you could use dry wood and have a nice smoke.

Doug

Florida Grillin Girl

Hello James.

I have smoked whitefish on the egg. I use S & P and a little oil like you said so it doesn't dry out. I did it on a foil lined cookie sheet that fits in my large egg. Your time is right, depending on thickness, the lower temp the better. No need to soak the wood chips. Don't flip. I used it to make a spread. Here is the link with the recipe in one of the down the page.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=632211&catid=1#

Good luck James.

Faith
Tampa, FL

Susan Egglaine

Yes, this was very yummy! I recall a splash of hot sauce also