Using a Fish Smoker

Using a Fish Smoker
Smoking is a popular and ancient method of preparing your catch of the day. Smoking predates refrigeration since smoked fish will keep without spoiling. Oily fish such as salmon and mullet are great for smoking, but any type of fish can be used. Adjust the amount of smoke according to your personal preferences and experiment with different spice and brine mixtures.


Difficulty: Moderately Easy

Things You’ll Need:
  • Smoker Charcoal Wood chips Salt and water for brine Fillet knife Spices
  • Smoker
  • Charcoal
  • Wood chips
  • Salt and water for brine
  • Fillet knife
  • Spices
Step 1
Wash the exterior of the fish. Split the fish into halves by cutting down from the top of the fish. Remove contents of the body cavity and the vent.
Step 2
Clean the body cavity. Prepare a brine mixture by mixing 2 to 3 cups of salt in 1 gallon of water. Soak the fish in the brine for 2 to 3 hours. Remove fish from brine and rinse with clean water.
Step 3
Prepare smoker while fish is soaking. Start a fire in the firebox with charcoal. Let the fire burn down to white embers. Place wood chips on the embers to produce smoke.
Step 4
Coat the flesh of the fish with your favorite spices. Place the fish skin side down in the smoker. Keep the smoker temperature at 200 degrees Fahrenheit. Add wood chips as necessary to continue to produce smoke.
Step 5
Monitor fish until it is fully smoked. Smoke fish until the flesh separates easily with a fork. Times will generally be between 2 to 3 hours.

Tips & Warnings

Experiment with different kinds of wood chips for a different smoke flavor.

Article Written By Daniel Ray

Daniel Ray has been writing for over 15 years. He has been published in "Florida Sportsman" magazine. He holds an FAA airframe and powerplant license and FCC radiotelephone license, and is also a licensed private pilot. He attended the University of South Florida.

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