Webber Grill Smoked Fish

[TheGuy]

I have an older black charcoal grill and wanted to know if I can smoke fish with it. I do a lot of grilling at home. Anything from Pork and beef roasts to shrimp and veggies. At the cabin I do smoke on the smoker up there but want to be able to smoke a pike at home when I'm not at the cabin. My cabin smoker is electric. Any helpful hints? How much charcoal to use? Do you put the wood chips right on the coals?

[bcorradi]

Hey TheGuy,

I can't help ya with any weber smoking ideas. You wouldn't happen to have a good beef or pork roast recipes for the weber would ya?
Take care,
Brad

[CrappieMagnet]

There's a really good pork roast recipe on Matt Johnsons HSOforum,i wrote.
www.mattjohnsonoutdoors.com

There is also a BBQ recipe for BBQ Baby back ribs.

CM

[This message has been edited by CrappieMagnet (edited 06-18-2004).]

[snowgoose]

Hey Guy
Give this a try
Put a electric hot plate in the bottom of the grill with a pan of wood chips and water.
My dad uses the gas grill to smoke trout all the time. Easy to do. Takes a while but it is worth it.
Hope this helps
Snow Goose

------------------
Hunt Snow Geese, Save the tundra

[bart simpson]

Try piling some coals (20 coals or so) up on one side of the kettle then topping them with some wood chips that have been soaked for a couple of hours. Put the fish on the other side of the grill and try to control the temp of the grill using the vents. If you can keep the temp down around 180 to 220 degrees you should be in business. I've never done it this way (I have 3 different types of smokers I can use), but I don't see why you couldn't get a decent piece of smoked fish this way. Make sure to use a fish basket or something so your fish doesn't stick to the grate.

Do a google search for smoked fish recipes to get some ideas for seasonings and or marinades/brines to use.

By the way, I have a Charbroil vertical water smoker that someone can just take if they come and pick it up. I live in Eagan. Need to make some room in my shed.

Nick

[stoneeyes317]

I would have to agree with bartsimpson; my thought would be to take his plan one step further and make 2 piles of coals, one on each side of the grill, and place the fish in the middle. This is probably best done with a grill grate that has hinged sides. I've seen them @ our Ace hardware, so I'm sure they aren't too hard to find. Either way will work, but this way may keep you from having to flip/rotate the fish as much.

I will also add that 2 good sources for smoking/grilling would be Steve Raichlen (Barbeque Bible and How To Grill) and the Jamison's (Smoke and Spice). I used a recipe from both for some Copper River Salmon I smoked this weekend, and both fillets were gone in less than half an hour...

eyes317

[TheGuy]

Thanks everyone!
Yeah Nike, that is what I was thinking of doing. I'll just have to watch it close the first time or two. I think smoking is something you have to do a few times to get it down. I need to go out and get me a pike to smoke. I'm headed out this next week so maybe I can come back with a 3 or 4 pounder for the smoker.

[TheGuy]

Well, I got my pike and smoked it this last weekend. I put the coals off to one side and the fish on the other. Put the pike in the salt/brown sugar brine late Fri. night and smoke it early Sat. morning for about 2-21/2 hours. It ended up good but I want to change a few things for the next time. It was just a little salty and I should have taken it off the grill about a half hour sooner. I must say not bad for my first time smoking on the webber grill. I'll get another pike in the next week or so and see what I can do.

------------------
Get the Net!!