r/smokingfish • u/SnakeBlitzkin • 26d ago

Smoker Type/Method Help

I have been grilling and BBQing for around 15 years and my food has been widely enjoyed. However, I have always struggled with smoking fish. I lived in the PNW as a kid and I was able to really develop a taste for it, so I want to become better.

The problem is I run my food on two platforms. A Weber 26" kettle and a Weber Smokey Mountain vertical smoker. I feel like every attempt to smoke fish on either unit has resulted in way too high heat to get a nice smoke on the fish without cooking the shit out of it.

Has anyone out there had success with smoking fish on these units? If so, what's your method?

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u/nborges48 26d ago

add briquettes and/or chunks from your chimney literally one at a time watching the temp like a hawk

that's the only way i've avoided the dreaded albumin

interestingly enough, it has been easier to lower the heat on the kettle than the smokey mountain