The trick is to smoke the meat and not make the meat smoke

BALSAMIC SMOKED HADDOCK

  Date: November 11, 2007
  Favorite: Fish
  Viewing: Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show.
  Learn More: Click HERE to jump to additional Info about this recipe.

NOTE:
USE LANDSCAPE MODE ON YOUR MOBILE DEVICE TO BEST VIEW THIS PAGE.

  Info
This was the first recipe I tried from my new cookbook Fish & Shellfish Grilled & Smoked. All I can say is WOW!!! Fried haddock is my favorite fish dinner. This is a close second and in some ways was even better. The fish was somewhat tastier and it was very very moist. The only thing that gives fried haddock a slight edge is the crispy battered skin. This meal is easy to prepare. The fillets rest in the fridge for an hour in a simple marinade and then go on the smoker for 1 1/2 to 2 hours. I couldn’t believe how moist the fish was and the pecan smoke gave the fish a great flavor. I can see this recipe going into regular rotation.
Recipe Source:
Alt image
Smoke It Like a Pro

Fish & Shellfish Grilled & Smoked:

Balsamic Smoked Haddock - Page 210
Grill:
Alt image
CG Smokin Pro

Smoked:

Using CG Smokin' Pro
Gear:
  • SR 19" Locking Tongs