Same idea as the electric but with propane/gas as the fuel type. Smoking fish preserves it and gives it a distinct flavor. Continue to smoke the fish for about two hours between 140 and 160 degrees, depending on the size of the fillet. Drain and cover the pan with aluminum foil. There are many ways that a family can prepare the salmon so that they don't get bored of eating it. With slight modifications, a Weber kettle-style charcoal grill can double as a meat and fish smoker. As an oily, coldwater fish, trout is a good choice for hot smoking on your grill, but without close attention to safe handling, smoking and storage procedures can encourage the growth of bacteria. Step 3: Dry the Salmon. Add the second gallon of water to the large mixing bowl or bucket and soak the wood chips for at least an hour before beginning the smoking process. Place the smoker box over a burner you will leave on during indirect cooking. 1. Smoking Salmon on a Charcoal Grill. One of those ways is to smoke the salmon. Cook for about 10 minutes per side on a 20-inch fish. One of those ways is to smoke the salmon. Start with fresh caught, cold trout fillets, follow marinating and smoking procedures … Marc Chase is a veteran investigative newspaper reporter and editor of 12 years. Lay the fish down on the grill with the tail facing farthest away from the main heat. How do you smoke fish on a Weber gas grill? Gas Smoker – Same as Electric Without Thermostat. It is possible to place fish with the skin on directly onto the grill, as long as it is oiled, but this chars the skin badly and shortens the overall time the fish … The general rule is ten minutes per inch of thickness. They should soak in water for at least 30 minutes or else they are likely to light on fire and give you more flame than smoke. So it’s all about having a go, and if you love smoked … TIP OF THE DAY: How To Smoke Fish On A Gas Grill. Place the pan on the preheated grill. Salmon is one of the most healthful fish a person can eat. The temperature range for smoking is 230°F to 250°F. Dry the salmon. If you are using foil, fold it over the wood chips several times to create a foil pouch. Chef Bob of Tony Roma’s tells us how to use wood chips to smoke fish on a gas grill. 5. Specializing in computer-assisted reporting, he holds a Bachelor of Science in journalism from Southern Illinois University and a Master of Arts in public affairs reporting from the University of Illinois. There is no need to take the skin off, since many species have delicious edible skin. Any fish can be smoked, but those that are high in fat are best because they absorb smoke faster and have better texture (note that the fat is heart-healthy, with omega-3 fatty acids). Advance Preparation of Fish and Wood Chips Mix 1 gallon of water, kosher salt and sugar in a … Salmon: chinook, coho, pink and red/sockeye, Lake whitefish, sablefish, striped mullet. Once the box starts smoking, set up the grill for indirect cooking by turning off all burners the food will be over. Only flip your fish once; carefully lift the fish with two spatulas (or … PLACE the fish on the opposite side of the grill and close the lid. PLACE the fish on the opposite side of the grill and close the lid. Altough most commonly added to charcoal grills and grill-smokers, gas grills can easily be employed to produce tasty smoked (and grilled) fish. If not, check your heat setting and wait until smoke appears before adding the fish. What wood should you select? Close the grill lid and allow the box or pouch to heat until the chips start to smoke. Smoke Fried Fish on Weber Genesis II E-310 Propane Gas Grill . Copyright © 2020 Leaf Group Ltd., all rights reserved. Step 5: Fire Up … Proper preparation of both the fish and grill helps ensure safely smoked fish for appetizers, brunch or dinner. Use a fork to create about a dozen vent holes in the pouch. Keep in mind that smoking your fish for too long will result in dried-out, tough fish. It depends on the delicacy of the fish and your preference for light versus heavy smoke flavor. Salmon – 4 pounds or less for a standard 22″ Webber Grill. Then place the meat on the unlit side of the grill. Place the wood chips on the hot side. When paired with seasonings of fresh herbs and citrus aromatics, smoked fish is a tasty treat that you can feel good about indulging in. Place the pan on the preheated grill. Mix 1 gallon of water, kosher salt and sugar in a large plastic bowl to create a brine solution. Cover the container with plastic wrap, place it in the refrigerator and allow the mixture to soak overnight. Start the grill by preheating your grill for 10-15 minutes on high and then brushing the cooking grates clean using a stainless steel grill … There are many ways that a family can prepare the salmon so that they don't get bored of eating it. ADD 4-5 cups of wood chips to the pan, fill the pan with water and let the chips soak for 30 minutes. You can use wet wood chips and foil or a special smoker box to smoke fish on your gas grill. Reduce the heat to medium-low or low to achieve a grilling chamber temperature of 140 to 160 degrees F. Place the brined fish on the cooking grate above the unlit burners and close the lid tightly. 3. Step 1: Materials. Alder, apple, cherry and oak all work well for smoking fish. If not, check your heat setting and wait until smoke appears before adding the fish. Proper preparation of both the fish and grill helps ensure safely smoked fish for appetizers, brunch or dinner. Don’t worry if the smoke isn’t billowing: Too much smoke can produce bitterness. When they begin to smoke, turn the burners down to low. This method will impart similar smoky tones to fish as charcoal grills and smokers achieve. You can smoke fish on a gas or charcoal grill by placing soaked wood chips in a foil pan, or a smoker box. Enjoy the flavor…and the aroma while the fish cooks. Load your smoker box with wood chips of your choice. Check the smoker box or foil pouch every 30 minutes to ensure smoke continues to billow. To preheat the grill, turn one side of your grill to high and leave the other off. Smoking fish on a gas grill requires a good brine soak and a smoking pouch fashioned from heavy duty aluminum foil. Don’t worry if the smoke isn’t billowing: Too much smoke can produce bitterness. Steady, medium heat is what you want. Mix the Brine. You can use wet wood chips and foil or a special smoker box to smoke fish on your gas grill. Replace old chips with fresh wet chips if smoking ceases. How do you smoke salmon on a charcoal grill? Wet wood burns longer and produces more flavor-enhancing smoke than dry wood. While the food will still be very good, it won’t be the same as food cooked on a smoker.