Hot smoking fish


 
P

PeterSims

TVWBB Member
Hi all.
Attempting my first hot smoked fish in my 14.5 .
I have to skate wings smoking now with some apple wood only a small chunk. Any advice and tips be welcome.
Not sure what you call it in the USA but it's a ray im guessing white fish and meaty on the bone .

Did read some things when new about fish tainting the insides . I don't think I will I've foiled up the inside water pan and it will burn off after I'm finished
 
Peter,
Just hot smoke it until it's cooked through. If you're worried about tainting the insides, do a burn-off. Dump 20-30 [or more if you want] lit briqs in the charcoal ring. All lower vents wide open for full afterburner mode. It'll be golden.

Edit: Tip. Put a drip pan under the fish on the lower cooking grate while you're cooking it.
 
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Does it actually taint them ? I will burn it off any way I've added a bit extra. It's not a oily fish either. Am very interested tho to how it comes out 😋
 
Yes, we call it Skate in the US also. Looks like a sting ray without stinger. The flesh of wings cut in circles can look similar and taste like scallops. Burn off like @TonyUK said should get rid of fish oils, residue, and smells
 
PeterSims said:
Does it actually taint them ? I will burn it off any way I've added a bit extra. It's not an oily fish either. Am very interested tho to how it comes out 😋
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You really need high heat to burn off the fish oils after hot smoking. Failure to do so will leave rancid oils which will taint all future cooks. High heat is the key in the burn off.
 
Interesting we all call it the same . So hypothetically would you have 1 for meat and one for fish in the ideal world . It was tasty not overly smokey. But think it is probably better still fried in butter . Got me thinking tho how nice would monk fish be with some spice rub .
Think I'll be ok as it's not exactly a oily fish
 
Monkfish is meaty. No issues hot-smoking that on the WSM. I've done it many times, en papillote & naked, +/- 160F IT & flesh is opaque. A tandoori rub is fab! Or rub with rosemary, olive oil & lemon zest. Or wrap it in parma ham. Dee-lishus either way.

You don't need two WSMs.

Edit: They call monkfish tail the "poor man's lobster". Rubbish! IMO It's far superior, & cheaper. [YMMV}.
 
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Do they 😂.I think it's about to come into season in the UK so the price will be good will definitely give monkfish a go soon.
Lobster is very over rated and easy to spoil if your not careful and £30 a kg if not even more .
I think mackerel and sardines are two of the best fish for grilling on the bbq and the cheapest.
 
PeterSims said:
Hi all.
Attempting my first hot smoked fish in my 14.5 .
I have to skate wings smoking now with some apple wood only a small chunk. Any advice and tips be welcome.
Not sure what you call it in the USA but it's a ray im guessing white fish and meaty on the bone .

Did read some things when new about fish tainting the insides . I don't think I will I've foiled up the inside water pan and it will burn off after I'm finished
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Called skate here too. Love the richness of it buttered and broiled. Never tried it smoked but betting it'd be great.
 
Lobster won't be in my shopping list. All the lower grade things are far more tasty.

It smoked very wel. Itl held up to the smoke flavour and never dried out at all.

They were about £3 each off the reduction shelf that makes them all so much better lol
 
I think for a island the UK has a poor relationship with fish we don't eat enough cod salmon and sea bass take over so yes skate is very underrated
 
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