There are a lot of cooking shows featuring smoking / barbecue. One sees large smokers fueled by big chunks of wood slowly smoking large chunks of meat.
But one can smoke meat or fish without the time and equipment of the serious smoker.
We have a smoker, and we use it for long and slow smoking of salmon or pork or pasta.
Sometimes, though, we just use the gas grill or the weber…. Yes, you can do a light smoke in a gas grill.
Smoking instructions follow the recipe.
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PrintSmoked Cod Fillets
Doing lightly smoked meat or fish is easy, even in a gas grill! You just need foil and wood chips.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 2 servings 1x
- Category: Fish
- Method: Grilling
Ingredients
- 12oz (350gr) cod, cut in half if large fillet
- 1 tbs dill weed
- 1 tbs olive oil
- 1 tbs soy sauce
- wood chips for smoking
Instructions
- Soak the wood chips for at least 15 minutes.
- Mix soy sauce and olive oil.
- Brush on the fish.
- Sprinkle the dill weed on top.
- Charcoal grill:
- Put charcoal in the barbecue, off to one side and light it.
- When the coals are glowing, add the fish to the other side.
- Put some wood chips on the coals and cover.
- Check it after 15 minutes and add more wood chips if it has stopped smoking.
- Gas grill:
- Light one side of the grill.
- Wrap the soaked wood chips loosely in foil.
- Poke a few holes in the foil and place on the grill over the fire.
- Put the fish on the other side and the grill cover closed and vented.
- Fish is done when if flakes easily with a fork.
Notes
Fish is easier to handle if you use a grill basket or grill mat.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 193
- Sugar: 0.4 g
- Sodium: 405.2 mg
- Fat: 7.4 g
- Saturated Fat: 1.1 g
- Trans Fat: 0 g
- Carbohydrates: 1.9 g
- Fiber: 0.2 g
- Protein: 30.7 g
- Cholesterol: 78.2 mg
Keywords: cod, fish, smoked fish
Prefer salmon? Lightly Smoked Salmon
First: Soak your wood chips. Leave a few in a bowl of water next to the grill, replenishing them as needed. They can’t get too wet, and this way, they are always ready. Commercial chips are easy, but you can use bits from apple or oak trees.
Kettle grill: Put charcoal off to one side and light it. When the coals are hot and you are ready, put the food on the side opposite the hot coals (do not spread them out). Throw some wood chips on the coals and cover. Replenish the chips as needed and depending on how well smoked you want the food. A thick piece of fish will take 20 – 30 minutes, a pork tenderloin or chicken breast will take about 30 – 40 minutes.
Gas grill: Light one side of the grill. Wrap the soaked wood chips loosely in foil. Poke a few holes in the foil and place on the grill over the hot side. Put your food on the opposite side, and close the grill cover. Leave it slightly vented or propped open an inch or so. The timing is roughly the same.
In all cases, once it’s smoking resist the urge to lift the cover and look…. Keep it closed.
That’s it…. it’s easy!
I love smoked anything but am intrigued by your mention of smoking pasta
Smoked pasta is wonderful… It’s the cheese that takes on the smoky flavor. I always make it for skeptics – who love it ! lol
I’d have to talk my husband into really liking salmon before I could talk him into smoking it, but I don’t think I could talk him into using the Weber. I’m pretty sure he’d insist on using the Camp Chef. He can be…set in his ways. We have a friend who goes salmon fishing in the UP and smokes several sides at once and he always gives us one. They’re absolutely delicious! Especially paper thin sliced on a bagel with some cream cheese 😉
For serious stuff he uses the smoker, but for quick and easy he’ll do this. He wouldn’t consider a chicken breast (or cod) worthy of the smoker but will happily add a few wood chips to the Weber. When we lived in Ireland we could ride our bikes to a farm that smoked their own salmon. Wonderful!