Hi all, I’m after tips/advice/recipes for smoking whole fish on my UDS. Doesn’t seem to be a whole lot of recipes......does smoking a fish destroy a good quality fish?
I was thinking of smoking a whole snapper (a quality, large Australian salt water fish - not sure what a comparable fish in the US would be). These fish go great in alfoil or direct on grill just not sure on UDS.
So if anyone has tips on temps, internal temps, doneness please let me know.
My gear:
22 Weber Kettle
Napoleon PRO Charcoal Kettle Grill
Broil King Keg
Traeger Pro 34
Napoleon Prestige Pro 500
Pit Barrel Cooker
Blackstone Range Combo Griddle
Smoked snapper is great either cold or hot smoked. My favourite is when I catch it fresh, fillet it straight away in a plastic ziploc with lemon juice and coconut milk for 2 hours until the fleash turns white. Eat it raw!!! Spectacular.. Just go easy on the smoke it is a beautiful fish as it is.
I love smoked fsh. Those with more fat are easier to smoke than those that are lean like your snapper. I normally smoke at 180 till the fish reaches 145-150. Then take them off. You can lay them on a layer of lemons and herbs and cover with the same. Or just do a straight smoke like I do on my salmon. It is up to you.
Well good luck and enjoy. Let us know how it comes out.
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