How To Smoke Fish On A Big Green Egg

Smoking Fish on a Big Green Egg: A Delicious and Simple Method

Smoking fish on a Big Green Egg is a fantastic way to infuse rich, smoky flavor into your favorite seafood. Whether you’re a seasoned griller or a novice, this method is surprisingly simple and yields delicious results. Here’s a step-by-step guide to smoking fish on a Big Green Egg:

Choose the Right Fish

When it comes to smoking fish, it’s important to start with the right type. Fattier fish like salmon, trout, and mackerel are ideal for smoking as they hold up well to the low and slow cooking process, and their natural oils add a wonderful richness to the finished product.

Prepare the Big Green Egg

Before you start smoking, ensure that your Big Green Egg is clean and set up for indirect cooking. Fill the firebox with natural lump charcoal and add your choice of wood chips or chunks – hickory, apple, or alder are popular options for smoking fish.

Season the Fish

Season the fish with your favorite blend of herbs and spices. A simple mixture of salt, pepper, and a touch of brown sugar can complement the natural flavors of the fish without overpowering them. Let the seasoned fish rest while you preheat the Big Green Egg to a temperature of around 200-225°F (93-107°C).

Smoke the Fish

Once the Big Green Egg is at the desired temperature, place the seasoned fish directly on the grill grates. Close the lid and let the fish smoke undisturbed for 1-2 hours, depending on the thickness of the fillets. Keep an eye on the temperature to maintain a consistent smoking environment.

Monitor the Temperature

Use a meat thermometer to check the internal temperature of the fish. It’s ready when it reaches 145°F (63°C) at the thickest part. The flesh should be flaky and opaque, with a beautifully smoky aroma.

Rest and Serve

Once the fish is done, carefully remove it from the Big Green Egg and let it rest for a few minutes. This allows the juices to redistribute, ensuring a moist and flavorful result. Serve the smoked fish with your choice of sides and enjoy the incredible flavor that only the Big Green Egg can deliver.

Cleaning Up

After you’ve enjoyed your delicious smoked fish, it’s time to clean the Big Green Egg. Allow the coals to burn out and dispose of the ash once it has cooled. Clean the grill grates and any residue to ensure that your next grilling experience is just as enjoyable.

Smoking fish on a Big Green Egg is a rewarding and delicious experience that’s well worth trying. With the right fish, seasoning, and a little patience, you can create mouthwatering smoked fish that will impress your family and friends. So, fire up your Big Green Egg and get ready to enjoy the wonderful flavors of smoked fish!