Prep: 1-2hrs | Cook: 15-20min
Don’t skip brining your fillets, it helps to enhance the flavour while still keeping the fish moist in the smoker.
- 2 cups of water
- 1/4 salt
- 1/4 brown sugar
- 4-5 fish fillets
- Bushman’s blend smoking chips (feel free to experiment with different blends here)
Add the water, salt and brown sugar to a container then stir until all the granules are dissolved. Place the fish fillets into the brine ensuring they are completely submerged in the solution. Seal the container and refrigerate for at least 1-2 hrs with overnight being ideal. Remove the fish from the brine, pat dry then arrange neatly on the smoking rack ensuring none of the fillets are touching. Fill and light the smokers fuel wells, add the smoking chips to the smoker and close the lid. Once the smoke is visibly coming from the smokers vent, add the rack holding the fish and close the lid. The fish will take around 15-20mins depending on its thickness, a good sign it’s cooked is dark colouration on the outside of the fish and white flesh the whole way through the fillet.