How to Make a Fish Smoker

How to Make a Fish Smoker
Don't let the fact you do not own a smoker keep you from smoking your fish. This is where your creative powers need to come into play. If you own a kettle-shaped charcoal grill, you are ready to start smoking fish. Of course, you'll need to improvise for items a regular smoker has, but it won't be hard. Most of the supplies needed to convert your grill into a smoker you probably already have at home.


Difficulty: Moderately Easy

Tips on Making a Fish Smoker

Things You’ll Need:
  • 10-inch by 8-inch or 13-inch by 9iinch metal pan with high sides Charcoal briquettes Lighter fluid Wood chips Water Bowl Thermometer
  • 10-inch by 8-inch or 13-inch by 9iinch metal pan with high sides
  • Charcoal briquettes
  • Lighter fluid
  • Wood chips
  • Water
  • Bowl
  • Thermometer
Step 1
Set your grill up in a stable area where the smoke will not filter into your house and sparks and heat from the grill will not catch anything on fire.
Step 2
Place your metal pan in the center of the bottom rack. This will act as the drip pan and will also hold the moisture required for smoking. Make sure the pan is made out of a material that will not burn or melt and has sides that are at least three inches tall.
Step 3
Distribute an equal amount of charcoal around the outside of the drip pan. Purchase good quality charcoal that will burn down to ash. Light your charcoal.
Step 4
Soak the wood chips in a bowl of water while the fire is lighting. Use any type of wood such as hickory, mesquite, bay or any other wood you prefer. Since its flavor will infuse into your fish, make sure you like the smell of it because this is what the fish will taste like when smoked.
Step 5
Fill the drip pan one-half full with water, beer, seasonings or any other substance you prefer, once the coals have burned down to the red-hot stage.
Step 6
Sprinkle the hot coals with your soaked wood chips and allow them to begin smoking.
Step 7
Place your fish on the center section of the top rack where they will be directly above the drip pan. Place the rack on the grill and close the lid, leaving the top notches opened slightly to keep the heat in the grill going.
Step 8
Check the charcoal once every hour and add more charcoal and wood as needed. If the water in the drip pan has dried up, add more during this time.
Step 9
Measure the grill's temperature by inserting a thermometer into the opening in the lid. Wait for approximately one minute for the temperature to register. You need the temperature to register at approximately 200 degrees. Your fish should be smoked and ready to eat in approximately three hours.

Tips & Warnings

Try to open the lid as few times as possible as you lose heat every time it's opened.

Article Written By Joyce Starr

Joyce Starr is a professional writer from Florida and owns a landscaping company and garden center. She has published articles about camping in Florida, lawn care and gardening and writes for a local gardening newsletter. She shares her love and knowledge of the outdoors and nature through her writing.

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