Cod Filets

Brokersmoker

Cod filets, coated with garlic butter, salt, perrper, and then crushed breadcrumbs, egged at 400* for about 20 minutes. Was ok but had a very heavy charcoal taste (was a fresh load of lump) was looking at baking a sausage roll Saturday, and don't want the charcoal taste in that either. Is there a trick that I'm not aware of? I read about apple pie etc. How do you do it without the smokey charcoal flafor?

Little Steven

Brokersmoker,

Are you waiting until the smoke is almost invisible before you put food on?

Steve

Little Chef

Broker...With a fresh load of lump, you have to burn it long enough to get the smell/taste out of the lump. Likely you just put the food on too soon. Next time, smell what is coming out of the top of the Egg....if it smells good, or doesn't smell, you are good to go. If it still smells 'raw'/charcoaly, that is the taste the food will take on too.... and let it burn longer.

Brokersmoker

How long should one let the fire burn at desired temp say 350-400 before adding the food? I had been putting it on about as soon as egg is stable at the desired temp :huh:

[Deleted User]

I concur with them.

I cooked cod (or maybe it was haddock)once on the Egg and though it came out good, I probably won't do it again as it's a difficult fish to grill (falls apart).

I let my fire burn for a good long time first, (30 min?)made sure it was burning clean. Minimized the smokiness but there was still some smokiness. White fish doesn't typically go as well with smoke as salmon, tuna, swordfish, bluefish, etc.

Halibut steaks were good on the Egg and that's a white fish...

Little Steven

Brokersmoker,

It depends on how you light it. Lots of folks light in three or four places with some kind of torch.

Steve

Little Chef

Ooops! :blink: With a new load of lump, I will often allow myself an hour before I think I need to put the food on. It depends on whose lump, etc....but each load can be different. Some can cook off in 20 minutes, but have had others take an hour. You are hardley burning any fuel holding it at 400* for a while, so just hold it until the smell goes away....then cook.

Brokersmoker

I usually use 2 starter cubes when I light it

[Deleted User]

Me too, LC. I've had some cooks where I waited an hour and it still wasn't ready to be cooked on. Fortunately that was a rare occurence. Bad batch of lump. Every cook from that bag took too long to get started but there was one or two that kept me waiting an hour.

Little Steven

Brokersmoker,

I don't use starter cubes because I have found they have a waxy smoke that takes a long time to clear. I use a mapp torch and light in a lot of places if I'm doing chicken or fish and wait quite a while. The lump has a lot to do with it as well.

Steve

Little Chef

Yep...We use Mapp gas as well with a torch. A lot easier to get the lump started in many places, with no added wax smell. Though it hasn't received the best feedback lately, we still LOVE our BBQGuru Golf Club.

Smokin' not stirred

A trick to grilling flaky fish (cod,stripper, etc) on the grill is to wrap it. Instead of foil I wrap it in blanched swiss chard leaves. Blanch them until soft then wrap. The package remains intact for the cook. The leaves get charred and make for a tasty presentation.

Smokin' not stirred

A trick to grilling flaky fish (cod,stripper, etc) on the grill is to wrap it. Instead of foil I wrap it in blanched swiss chard leaves. Blanch them until soft then wrap. The package remains intact for the cook. The leaves get charred and make for a tasty presentation.

highpress

I probably won't do it again as it's a difficult fish to grill (falls apart).

You'r not kidding about it falling apart! Wish i knew that the other night. Tried cod on the egg. Fell apart. But it still tasted FANTASTIC!

milesofsmiles

Try putting it in wrapped parchment paper, indirect.
Also you can put other goodies in with the fish. See Good for the sole, under site search. Gooood. Smiles to y'all.