Smoking fish is a great way to add flavor and help preserve fish. Many people use dedicated smokers to smoke fish, but it is also possible to smoke fish on a regular charcoal grill if you don’t have a smoker. There are some considerations and preparations needed, but with the right technique, you can smoke delicious fish on a charcoal grill.
Why Smoke Fish?
There are a few main reasons people enjoy smoking fish:
- Adds flavor – The smoke provides a lovely smoky flavor that enhances the natural flavor of the fish.
- Preservation – Smoking helps partially cook and dry out the fish, which extends its shelf life.
- Texture – Smoking makes the fish moist and tender.
Popular types of fish to smoke include salmon, trout, mackerel, mahi mahi, bluefish, catfish, and sturgeon. The rich flavor and fat content of these fish take on smoke very nicely.
Challenges of Smoking Fish on a Charcoal Grill
While it is certainly possible to smoke fish on a regular charcoal grill, there are some challenges to overcome compared to using a purpose-built smoker:
- Temperature control – A charcoal grill has less airflow control compared to a smoker, making it harder to keep the temperature low and steady.
- Indirect heat – You need to setup the charcoal grill for indirect cooking so the fish isn’t cooked directly over the hot coals.
- Less smoke – Charcoal grills don’t produce as much smoke as a dedicated smoker.
However, with the right techniques and some modifications, you can absolutely smoke delicious fish on a basic charcoal grill.
Smoker Boxes and Wood Chips
To generate smoke on a charcoal grill, you need a smoker box or foil pouch of wood chips. Good wood choices for smoking fish include:
- Alder – Medium smoke, goes well with salmon
- Apple – Mildly sweet smoke
- Cherry – Fruity smoke flavor
- Maple – Mild, subtle smoke
- Pecan – Nutty, rich smoke
Soak the wood chips in water for at least 30 minutes before using them. This slows down the rate they burn, producing more smoke over time. Drain the water before placing the wood chips in a smoker box or foil pouch with holes poked in it. Place this over the hot coals to generate smoke.
Setting Up a Charcoal Grill for Smoking
To smoke on a charcoal grill, you need to setup a low temperature indirect heat zone. Follow these steps:
- Pile charcoal on one side of the grill. Light and let burn until covered with gray ash (about 20-25 minutes).
- Add your smoking wood to the charcoal to start generating smoke.
- Place a drip pan filled with water on the empty side of the grill.
- Position the grill grates so the food will be over the drip pan, away from the hot coals.
- Aim for a temperature between 225-275°F, monitoring with a grill thermometer.
- Keep the vents open just enough to maintain the temperature, making adjustments as needed.
This two-zone setup allows you to smoke the fish indirectly using the smoke and heat from the charcoal pile on the other side of the grill.
Preparing the Fish
Get your fish ready for smoking with these simple steps:
- Pat dry – Remove any excess moisture from the surface of the fish with paper towels. The drier the surface, the better the smoke flavor will adhere.
- Season – Coat the fish all over with a dry brine or wet brine if desired. Then apply your favorite seasoning like brown sugar, salt, cracked pepper or dry rub.
- Cure (optional) – For longer smoking times, you can cure the fish first in a wet brine with salt and sugar to help firm up the flesh.
Smaller fillets will take less time to smoke than thicker cuts or whole fish. You can leave fish whole or cut into portions prior to smoking. For longer cook times, wrap fish in cheesecloth to hold it together.
Smoking Times and Temperatures
Smoke the fish until cooked through and the flesh reaches safe internal temperatures, taking care not to overcook. Approximate smoking times for 1 inch thick fillets:
| Type of Fish | Ideal Internal Temp | Approximate Smoking Time |
|---|---|---|
| Salmon | 140°F | 2-4 hours |
| Trout | 145°F | 1.5-3 hours |
| Mahi Mahi | 145°F | 1.5-3 hours |
Use an instant read thermometer to check internal temperatures. Thicker cuts will take longer. Monitor during smoking and remove pieces as they reach the desired temperature.
Tips for Smoking Fish on a Charcoal Grill
Follow these tips for the best results:
- Maintain temperature – Keep the grill between 225-275°F by adjusting the vents.
- Add smoke wood – Add more pre-soaked wood chips to the charcoal every 45-60 minutes for continuous smoke.
- Use a spray bottle – Mist the fish occasionally with apple juice or water to keep it moist.
- Flip once – Flip the fish once halfway through smoking for even doneness.
- Rest before serving – Let the smoked fish rest for 10-15 minutes after cooking for best flavor.
Common Problems and Solutions
If you run into any issues while smoking fish on your charcoal grill, try these fixes:
| Problem | Solution |
|---|---|
| Flare ups from drippings | Reposition coals, remove excess drippings, and lower temperature |
| Fish drying out | Mist with spray bottle, baste with mop sauce, or wrap in foil |
| Uneven cooking | Rotate or flip the fish, and adjust hot and cold zones as needed |
| Bitter or strong smoke flavor | Use milder wood chips and less per batch |
| Temperature too high | Close vents partially, spread coals out more |
Serving Smoked Fish
Smoked fish is delicious hot off the grill or served at room temperature. Here are some tasty ways to serve your backyard smoked fish:
- On crackers or bread as an appetizer
- Over salad greens with vinaigrette
- In pasta, rice or quinoa bowls
- In tacos, sandwiches, pizza or omelets
- As a protein on a platter with grilled veggies
- Crumbled over salads or baked potatoes
- Blended into dips, spreads, chowders or casseroles
Pair smoked fish with tangy acids like lemon or lime juice, creamy sauces, robust flavors like garlic and onions, or fresh herbs. Store leftovers in the refrigerator for 3-4 days or freeze for longer storage. Enjoy smoked fish in moderation as part of a healthy lifestyle.
Conclusion
With the right setup and technique, you can absolutely smoke delicious fish on a basic charcoal grill. The keys are using indirect heat, maintaining a low temperature, and adding smoke wood chips over time. Soak wood chips, prep and season the fish, and monitor temperatures closely. It may take some trial and error to get the perfect results. But the effort is well worth it for mouthwatering backyard smoked fish.