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

SIMPLE SMOKED FISH FILLETS

  Date: Date
  Favorite: Fish
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I’ve finally gotten around to trying to smoke some fish. In the past I’ve grilled many a swordfish steak, but this marks my first of I hope many smoked fish dinners. This basic recipe was taken from Paul Kirk’s Championship Barbecue. It uses 4 simple ingredients. The fish was slow cooked at 240 degrees for 90 minutes. The fish was pair of 6 ounce Chilean Sea Bass. Two Apple wood chunks were used to give the fish a pleasing and light smoke flavor.
Recipe Source:
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Cooks Country

Paul Kirk's Championship BBQ:

Simple Smoked Fish Fillet - Page 374
Grill:
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CG Smokin Pro

Smoked:

Using CG Smokin' Pro
Gear:
  • Disposable Foil Pan