Smoking Whitefish

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.