DaveC Posted October 15, 2014 Report Share Posted October 15, 2014 You need to block off the external vent on the back of your barbeque for this. Brine: Fill a container tupperware or something. Add enough water to completely cover the fillets. Add 1 cup of pickling salt Add a few spritz of whortshire sauce Add 2 table spoons of brown sugar Add 1/2 cup of Maple syrup. Let you fillets soak for 24 hours in the brine in the fridge. Light your barbeque on one side only, on this side use a foil container or pie plate with applewood and hickory wood chips ( can tire sells all sorts of chips) soak the wood chips in water for an hour. On the opposite un lit side of the barbeque place your fillets...i usually go 2-3 pans of the wood chips before i light the side with the fish on low heat. All your doing this for is to finish cooking the fish. The results and flavour will blow your mind....i use a smaller salmon or trout. But im sure any fish would be fine. Its not really smoked fish....its barbequed, but with a super taste. Glass wine....awesome!!! Link to comment Share on other sites More sharing options...
staffman Posted October 15, 2014 Report Share Posted October 15, 2014 Sounds good ! Link to comment Share on other sites More sharing options...
smerchly Posted October 16, 2014 Report Share Posted October 16, 2014 Sounds good ! I'll repeat that ! Smoked a few trout last season , 2 bows and a brown . The bow was excellent , the brown a little oily .....will remove the skin on the browns when almost done and smoke off the remaining oils for another hour . Link to comment Share on other sites More sharing options...
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