How to Smoke Fish on a Pellet Smoker?

Here you learn How to Smoke Fish on a Pellet Smoker step by step.

I have explained to you how to smoke various fish in an easy and straightforward manner.

I have also specified the amount of time it takes to smoke and the temperature that is required.

Hope it will help you….

Recommended Reading:
Learn more about how to smoke salmon in a smoker.

How to Smoke Fish on a Pellet Smoker

Here I am going to tell you how to smoke fish in a Pit Boss pellet smoker.

Step 1: Choose the  right fish.

  • You can take skin-on filets and whole fish when you are planning to smoke fish.
    • Not all types of fish are suitable for smoking.

      A fattier fish absorbs more smoke flavor. So you better know that salmon and trout are the best fish to smoke.
  • You may either cut them up into smaller pieces or cook an entire filet.
  • You can also skin on or skin off.

Step 2: Brine the fish

  • Take a gallon of Water.
  • Mix pink Himalayan salt, ground black pepper and brown sugar in a gallon of water.
    According to your fish, you should take water and all the ingredients.
  • Now put the fish in that solution.
    You can also dry brine.
  • Transfer the brine to your fridge overnight. 

Step 3: Rinse

  • After taking it out of the fridge.
  • Rinse them well. As a result, all of the salt will be removed.
  • Using paper towels, thoroughly dry them.
  • After that, put them back in the fridge for at least another hour or two to dry out.

Step 3: The grates must be seasoned before use for the smoker.

  • Coat your grill grates with a little vegetable oil to keep the fish from adhering to them.

Step 4: Set the temp

  • Allow 10 to 15 minutes for the grill to warm with the lid closed at 180 degrees Fahrenheit.
  • Once the grill is preheated, use a pastry brush to quickly spread vegetable oil over the grill grates.
  • It will be simple to set and adjust the temperature if you have a Pit Boss pellet smoker. Treager is also capable of adjusting and controlling the temperature.
    • Use the p settings.
    • P setting is a timer.
    • This p parameter determines how much and for how long the auger feeds, as well as how long the delay between feeds is.
    • With a 10 degree fluctuation, you can dial it in precisely through your smoke.
  • You can use a smoke tube for extra smoke.
  • Smoke your fish between 185 and 190 degrees Fahrenheit.

Step 5: Remove the fish

  • The fish begins to flake and becomes slightly opaque in color, indicating that it is time to remove it..
  • When the internal temperature of the fish reaches 150 degrees, remove it from the smoker.
  • Once they’re on the grill, you don’t have to deal with them.
  • You can now serve your fish after transferring it to a baking tray.
How to Smoke Fish on a Pellet Smoker
Smoked Fish

# Can I smoke fish on a pellet grill?

Yes you can smoke fish on a pellet grill.

Smoking isn’t appropriate for every sort of fish. More smoke flavor is absorbed by fattier fish.

# Can I smoke fish in the Traeger Grill?

Yes you can smoke fish in the Traeger Grill.

# How long does it take to smoke fish on a pellet grill?

It depends at what temperature you are cooking and what kind of texture you would like.
It will take at least 3-4 hours to smoke well.

You also have to keep in mind the internal temperature.

# How long does it take to smoke fish at 225 degrees?

Smoking takes 3-4 hours at 225°F until the interior temperature reaches 145°F.

# How long does it take to smoke fish on a traeger?

Smoke 3-4 hours or until the internal temperature reaches 140℉.

# How to smoke Trout on a grill?

You may need:

To brian fish for smoking, there are two fundamental methods.You can either do a wet brine, where it involves submerging the flay’s in a liquid brine brine or you can do a dry rub.

Steps to follow:

Step 1: Brine

  • Take a bowl
  • Brown sugar, salt and garlic powder mix in a bowl.
  • Simply dry clean the filet trout to remove any dirt.
  • Spread a little bit of dry rub inside the container.
  • Laying on a tray, apply a dry rub to the flesh side of the filet.
  • In a container, stack them skin-to-skin or meat-to-meat.
  • And following this rule, dry rub should be applied on the filet and kept in the container.
  • Close the container lid.
  • Transfer the container to the fridge for 24 hours.

Step 2:  Rinse the filet and then pat it dry.

  • Rinse the whole filet in clean water.
  • Pat dry with a paper towel.
  • Put the filet on a rack to air dry for half an hour to two hours.
  • When it becomes sticky you can smoke it.

Step 3: Smoke the trouts

  • Set the temperature at 160 degrees F to low smoke. Take a few moments to get  hooked up.
  • You can sprinkle any dry spices.
  • Now you have to place the trout on a smoker.
  • Close the lid and do not open too much.
  • You can check it every hour.
  • At the low 200 level, it could take two to four hours to finish smoking.
How to Smoke Fish on a Pellet Smoker
Smoked Trout

Which fish should I avoid grilling on a pellet grill?

You can grill anything you want if you use a barbecue plate or grill mat to keep your food from dropping between the grates.
If you don’t have those, avoid flaky seafood like:

  • Flounder
  • Tilapia
  • Sole

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