How to Smoke Fish

Direction :

Make the brine:
Combine water, sugar, and 1/2 cup salt.

How to Smoke Fish Step 1
Grant Webster
Cover fish with brine:
Place fish in a nonreactive dish; cover with brine. Refrigerate for 2 hours.

How to Smoke Fish Step 2
Fish can be brined overnight for a deeper flavor.
Prepare the grill:
Heat the charcoal grill to medium, piling coals on one side to set up direct and indirect heat zones. Set a drip pan under the grill grate in the indirect heat zone.
How to Smoke Fish Step 3
Soak wood chips:
Soak wood trimmings in water for 30 minutes.
Step 4 How to Smoke Fish
Drain:
Drain (if smoking whole trout or char, leave 1/2 cup wood in water); add to coals.
How to Smoke Fish Step 5
Smoke fish:
Once smoke develops, place the fish in a lightly oiled grill basket. Transfer to grill rack, and set over drip pan. Open the lid vent, and position it over the fish. (This will direct the 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 the remaining 1/2 cup of 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 the remaining 1/2 cup of wood; add to coals. Smoke fish until cooked through but not dry, 13 to 15 minutes more.