- Serves: 8 People
- Prepare Time: 15 Minutes
- Cooking Time: 2 Hours 30
- Calories: -
- Difficulty:
Easy
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Fish can be brined overnight for a deeper flavor. Pickled onions, tomatoes, capers, sour cream, and cream cheese all pair beautifully with smoked fish.
Ingredients
Directions
- 1. Make the brine: Combine water, sugar, and 1/2 cup salt. Place fish in a nonreactive dish; cover with brine. Refrigerate for 2 hours.
- 2. Heat charcoal grill to medium, piling coals on 1 side to set up direct and indirect heat zones. Set a drip pan under the grill grate in the indirect heat zone.
- 3. Soak wood trimmings in water for 30 minutes. Drain (if smoking whole trout or char, leave 1/2 cup wood in water); add to coals.
- 4. Smoke the fish: Once smoke develops, place fish in a lightly oiled grill basket. Transfer to grill rack, and set over drip pan. Open lid vent, and position over fish. (This will direct smoke to impart maximum smokiness.)
-
- For the trout fillets: Smoke fish until cooked through but not dry, 12 to 15 minutes.
-
- For the whole trout: Smoke for 10 minutes. Flip basket. Drain remaining 1/2 cup wood; add to coals. Smoke fish until cooked through but not dry, 8 to 10 minutes more.
-
- For the side of arctic char: Smoke for 10 minutes. Drain remaining 1/2 cup wood; add to coals. Smoke fish until cooked through but not dry, 13 to 15 minutes more.
Uncle Gee's Smoked Dry Fish
- Serves: 8 People
- Prepare Time: 15 Minutes
- Cooking Time: 2 Hours 30
- Calories: -
- Difficulty:
Easy
Fish can be brined overnight for a deeper flavor. Pickled onions, tomatoes, capers, sour cream, and cream cheese all pair beautifully with smoked fish.
Ingredients
Directions
- 1. Make the brine: Combine water, sugar, and 1/2 cup salt. Place fish in a nonreactive dish; cover with brine. Refrigerate for 2 hours.
- 2. Heat charcoal grill to medium, piling coals on 1 side to set up direct and indirect heat zones. Set a drip pan under the grill grate in the indirect heat zone.
- 3. Soak wood trimmings in water for 30 minutes. Drain (if smoking whole trout or char, leave 1/2 cup wood in water); add to coals.
- 4. Smoke the fish: Once smoke develops, place fish in a lightly oiled grill basket. Transfer to grill rack, and set over drip pan. Open lid vent, and position over fish. (This will direct smoke to impart maximum smokiness.)
-
- For the trout fillets: Smoke fish until cooked through but not dry, 12 to 15 minutes.
-
- For the whole trout: Smoke for 10 minutes. Flip basket. Drain remaining 1/2 cup wood; add to coals. Smoke fish until cooked through but not dry, 8 to 10 minutes more.
-
- For the side of arctic char: Smoke for 10 minutes. Drain remaining 1/2 cup wood; add to coals. Smoke fish until cooked through but not dry, 13 to 15 minutes more.
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