smoker pete
New member
Early last week I cooked some Salmon on my MAK Grill at 400º and was asked if I got a smoky flavor to the fish or was it just cooked perfectly. My reply was that at that temperature I don't get much smoky flavor but a pellet grill just adds another dimension to the fish. Since we try to enjoy fish on a weekly basis I started looking into some Hot Smoked Fish recipes and took a little from here and there and this is my version of an excellent tasting Smoked White Fish done in 2 hours!!!
Found some Fresh Wild Pacific Rockfish Fillet from Canada at Costco to experiment with. Pre-heated to 225º using American Broadleaf 60/40 Alder. Rubbed both sides of the Rockfish with Annie's Roasted Garlic EVOO and sprinkled some Fagundes Seasoning.
Using one of my fancy schmancy fish mats (Frog Mat with a border on it) which really work great. Here's the Rockfish after an hour at 225º. My observations showed that I was getting copious amounts of smoke. I always like to burn Alder with my fish. Starting to look good.
After an hour and 50 minutes, the Rockfish flaked easily with a fork and it was time to pull them. At this point I knew they were done and I could see that they looked wonderful but had no idea if they would actually have a smoked fish flavor to them.
Ready to serve SWMBO and I a light dinner. Pick your poison.
The money $shot ... A couple of Alder Hot Smoked Fresh Wild Pacific Rockfish Fillets and a salad ... The meal didn't need anything else (I need to start watching my girlish figure) ... Well maybe a nice glass of white wine or a pint of Amber would be nice! I was skeptical that I could achieve a nice smoky/smoked flavor is a 2 hours period but it was exceptionally good and had a great smoky flavor. For me, Alder is the only pellets/wood to use when cooking/smoking fish. I will definitely be doing this recipe again with other types of white fish and for sure will try it with some salmon. I will always be head over heels in love with Alder smoked salmon but that's for another day when I have time and the fish to properly marinade the salmon, and spend 8 to 12 hours smoking it at much lower temperatures ... Bon Appétit ...
Found some Fresh Wild Pacific Rockfish Fillet from Canada at Costco to experiment with. Pre-heated to 225º using American Broadleaf 60/40 Alder. Rubbed both sides of the Rockfish with Annie's Roasted Garlic EVOO and sprinkled some Fagundes Seasoning.
Using one of my fancy schmancy fish mats (Frog Mat with a border on it) which really work great. Here's the Rockfish after an hour at 225º. My observations showed that I was getting copious amounts of smoke. I always like to burn Alder with my fish. Starting to look good.
After an hour and 50 minutes, the Rockfish flaked easily with a fork and it was time to pull them. At this point I knew they were done and I could see that they looked wonderful but had no idea if they would actually have a smoked fish flavor to them.
Ready to serve SWMBO and I a light dinner. Pick your poison.
The money $shot ... A couple of Alder Hot Smoked Fresh Wild Pacific Rockfish Fillets and a salad ... The meal didn't need anything else (I need to start watching my girlish figure) ... Well maybe a nice glass of white wine or a pint of Amber would be nice! I was skeptical that I could achieve a nice smoky/smoked flavor is a 2 hours period but it was exceptionally good and had a great smoky flavor. For me, Alder is the only pellets/wood to use when cooking/smoking fish. I will definitely be doing this recipe again with other types of white fish and for sure will try it with some salmon. I will always be head over heels in love with Alder smoked salmon but that's for another day when I have time and the fish to properly marinade the salmon, and spend 8 to 12 hours smoking it at much lower temperatures ... Bon Appétit ...
