Can I Smoke Fish on a Gas Grill?

Setting up for Smoking

Smoking fish on a gas grill involves low-temperature cooking, typically between 100°F to 150°F (38°C to 65°C). To achieve this, you’ll need to adjust your grill’s heat settings. Close the lid to trap heat and maintain a consistent temperature. If your grill has a built-in thermometer, use it to monitor the temperature. If not, consider investing in a separate thermometer.

Preparing the Fish

Before smoking, make sure your fish is fresh and well-cleaned. Pat the fish dry with paper towels to remove excess moisture. A 2-3 pound (1-2 kilogram) fish is a good size for a gas grill, as it allows for even smoking without overwhelming the grill. Use a mixture of wood chips or chunks, such as alder or apple, to generate smoke. Soak the wood in water for 30 minutes to an hour to prevent flare-ups.

Smoking the Fish

Place the fish on a smoker box or a foil pan with holes, leaving space between each piece for air circulation. Add the soaked wood chips or chunks to the grill’s heat deflectors or directly to the coals. Smoke the fish for 30 minutes to an hour, or until it reaches an internal temperature of 145°F (63°C). Use a food thermometer to ensure the correct internal temperature. After smoking, let the fish cool to room temperature before refrigerating or freezing.