Smoking fish on the go: effective methods

Why do people love fishing? An opportunity to break away from the bustle of the city. Feel like a “wild” and brave “hunter”, a breadwinner. Naturally, as a bonus, peace and the opportunity to relax. No wonder there are so many jokes about alcohol while fishing. It would not be correct to say that every fisherman drinks...
Moreover, it is not true that every fisherman is an alcoholic. Just if you're staying near a pond with an overnight stay. You can allow yourself to relax. Catch fish. Cook food over a fire. Have a drink and maybe sing a couple of songs with a guitar. That’s why many people appreciate recipes and the opportunity to cook over a fire.

One that cannot be prepared at home. This is despite the presence of a gas stove, oven, microwave, multicooker, blender and other devices. The most famous and common of course: shish kebab, baked potatoes in coals, fish rolled in clay and baked in coals. However, I would like to talk about smoking fish over a fire without a smoker.

In advance for critics, and such are 50% of the Internet. It is better to cook fish, meat, lard, sausage and other products in a smokehouse. If it is good and smoked by a skilled and knowledgeable person, you can only lick your fingers. This recipe is not written as a competitor to a real smokehouse. It is like an option for cooking food over a fire.

Let's say you can cook potatoes at home using different methods that are quite pleasant to the taste. You can fry, boil, make potato pancakes or chips. There are plenty of options. However, potatoes baked in coals still remain a “classic” for many years. There are people who like to eat it, especially on the hunt.

If you eat such potatoes every day and there are no options... Then a person will begin to dream of a “regular fried” frying pan. So we repeat it again! Smoking in a smokehouse is wonderful, delicious and you are right about everything. Just a recipe for cooking over a fire. While fishing you will definitely catch fresh fish. It needs to be gutted and cleaned. By the way, there is one historical fact that perhaps not everyone knows.

Next you need to collect foliage or grass. Almost anyone, but without fanaticism. Wormwood, for example... It will kill all the taste. More precisely, it will make the food extremely bitter. Spruce or pine paws are not suitable for smoking. There will be a lot of resin. The food will be spoiled. You can, for example, use nettle.

Why her? So much growing is usually not a problem to find. Next, make a fire and wait until it burns out and a sufficient amount of coals is formed. Why such a strange sequence of actions? While the fire burns, forming coals. The fish will marinate. Next, a generous “carpet” of greenery is laid on the coals.

The fish is placed on it. The top is covered with a new layer of greenery. It is recommended to place a couple of sticks between the layers of greenery. As soon as the grass or foliage is on the coals, it begins to smoke “terribly”. The fish, covered with a second layer of grass, is smoked. The coals are smoldering below, and the fish is also being heat-treated. It is better to prepare a plastic bottle of water in advance. Grass fires will occur. They will need to be filled with water.

The larger and “thick-skinned” the fish. The longer you keep it. The main thing is that there is enough for each participant in the “feast” around the fire. Perhaps not everyone will like it. The smokehouse is better. Yes, even charcoal-baked potatoes are not to everyone’s taste. There's only one thing left to add... bon appetit.

How to smoke fish on a grill?

Fishing enthusiasts will be interested in learning how to smoke fish on a grill. After all, only fresh, just caught fish will make an excellent smoked dish. The most difficult and important thing in smoking is not cooking the fish, but setting up a metal grill for smoking. But it’s worth starting with a fish recipe.

Ingredients:

Two liters of water
Half a glass of salt
Half a glass of soy sauce
Glass of brown sugar
Glass of white wine
A glass of lemon juice
Tablespoon minced garlic
Two tablespoons white pepper
Basil, coriander, curry and marjoram to taste

Preparation:

Before smoking fish on the grill, it needs to be prepared and marinated. The marinade for hot smoking fish should be prepared from a glass of white wine, soy sauce and lemon juice. All these ingredients need to be mixed and the fish placed in it. In this form, you need to leave it overnight in a cool place.

Hot smoking is mainly based on salting fish. You can pickle it in two ways. If the fish is not gutted, then you can rub it with a saline solution, which is prepared from a glass of water and a tablespoon of salt. Gutted fish should be rubbed both inside and outside with salt. The fish should be salted for several hours. After salting, the fish must be washed and you can start cooking it. Now you need to understand how to smoke fish on the grill.

The correct construction of a metal grill is important. You need a barbecue and a hearth. Instead of a smokehouse, a bucket with a lid will do. Branches (preferably alder) for smoking need to be broken so that their length does not exceed the size of the smokehouse. The top of the branches should be covered with a lattice. Then the alder shavings, which need to be soaked in water to prevent the fish from becoming bitter, should be evenly distributed over the bottom of the smokehouse. The smoking barbecue does not end there. You need to light a fire in it and put a smokehouse on it. The fish should be placed in the smokehouse for 45 minutes, covered. Once a dark golden hue appears, the fish is ready. You can serve it with garlic bread, grilled over coals.

What kind of fish can you smoke?

There are no strict rules when choosing fish for smoking. Almost all fish can be smoked deliciously. But, be sure to keep in mind the basic conditions. And there are only two of them.

Only fresh fish should be smoked!

With this method of preparing it, the fish should be only one type, and the same in size. Only such fish can be salted well and evenly, and also smoked.

If we talk about the type of fish that is most delicious when smoked, then this is fatty fish. For example, the same mackerel or greenling can be smoked very tasty.

This category also includes whitefish, haddock, herring, flounder, pollock, sterlet and pike perch with catfish. An excellent dish can also be made from eel.

The fish is simpler; crucian carp or perch are also suitable for smoking. Have you been lucky enough to catch a pike? You can smoke it too. So, I think we have completely decided on the choice of fish for smoking.

Do I need to gut fish before smoking?

Some fishermen do not gut fish when smoking and smoke it directly as it is. But if the fish is not gutted, then sometimes it can taste bitter. So, it’s better to remove the gills, along with all the insides.

Also, you should not leave a black film that covers the ribs. Fish of different sizes need to be gutted in different ways.

Medium-sized fish, that is, from 1 to 3 kg, can also be smoked without gutting. But, if you smoke it hot, it is better to remove all the giblets from it. At the same time, there is no need to clean and remove the head.

As for very large fish, it is necessary to gut it, and besides this, also cut it. It is best to cut large fish lengthwise. As a result, you should end up with two longitudinal halves.

With such a cut along the back, each half of the fish carcass should have half a head and half a tail. If you place the cut pieces of fish next to each other, they should connect almost correctly on the ventral side of the fish. There is no need to remove the spine. The caudal fin is also left untouched.

You can cut the fish in other ways. For example, across. In this case, the knife must be placed vertically to the spine. You should try to cut the pieces the same, so they will be smoked evenly.

When smoking fish, it is better not to clean it, but to leave all the scales on it. This option is even more preferable. The scales are a very durable protection; in addition, after smoking they look very attractive.

If you leave the fish in its scales, then it will not be afraid of dirt and soot during smoking. But if you smoke whitefish, then you definitely need to clean it. You can also clean fish whose scales were severely damaged during fishing. For example, if you caught it with a net.

How much and how to salt fish?

Fish must be salted before smoking. It's best to do this 2 or 3 hours before you put it in the smoker. But, if you don’t plan to store it after smoking, but eat it right away, then you can salt it right there. That is, they rubbed it with salt, and then sent it to the smokehouse. There is no need to keep it in salt.

If you want to eat it later, then it’s better to salt the fish, because you can always rinse it to remove excess salt. This is exactly what they do before the very process of smoking it.

In addition to salt (this is a mandatory component), before storing the fish, they usually pepper it, and also add various spices and some herbs that go well with fish.

Try not to overwhelm the taste of the fish with spices.

We smoke fish. What kind of wood should I do this on?

Alder is best suited for fish. This could be a sliver or shavings that are slightly moistened. You can also add fresh twigs and leaves to the shavings. Suitable for willow fish. But still, alder or juniper is considered a classic for smoking fish.

You can also use oak for fish (suitable for smoking many products), apple, hazel, pear (branches pruned in spring are good for this) or ash and birch.

Thus, by using different wood, you can adjust the taste of smoked fish. You can even take chips of not one type, but several at once.

If you prepare the wood chips yourself, be sure to first remove all the bark from the branches, because it contains resin (very often there is quite a lot of it). It is because of the resin that coniferous wood is not used for smoking.

Branches and pieces of wood are crushed into small cubes, 2-3 centimeters each. They should not be larger in size. The wood chips must be moistened before filling.

How to smoke meat on a regular grill

You can cook meat with a delicate taste and a smoky smell on the grill. Smoking is bringing the product to readiness under the influence of smoke and low temperature. You will need knowledge for the preparatory work; general smoking skills will help you carry out the process on a regular grill.

Specialized stores sell smoking devices, but if you don’t have one, you can cook the dish on a very simple grill with a grate. For this you will need:

marinated meat;
barbecue grill;
foil;
firewood;
wet wood chips or branches of fruit trees;
container with water.

Cherry branches are suitable for smoking veal and pork, and apple or pear chips can be used for smoking poultry and fish.

The product is marinated according to the recipe for which it is used:

1.5 kg pork tenderloin or lean fillet;
1 head of garlic;
2 medium onions;
10 pieces. bay leaf;
100 gr. salt;
1 teaspoon ground pepper;
seasonings according to individual preference;
2 liters of water;
1 tbsp. spoon of honey;
juice of one lemon.

The piece is inspected and excess fat and moisture are removed. At this time, the marinade is being prepared over the fire. Salt, bay leaf, peeled and chopped onion, pepper, seasonings, lemon juice, add water and bring to a boil.

The surface of the piece is often pierced with a knife or cut into small squares to a depth of 3-4 cm. Garlic is placed in the cuts, after which the stuffed piece is placed in a cooled marinade for a day or two.

The process begins with igniting the wood and warming up the grill for 20 minutes. The appearance of charcoal is a signal to load wood chips and wet branches, soaked for 2 hours, on top of it. At the same time, a container of water is placed on the bottom of the grill on one side.

The pickled product is tied with a rope to maintain its shape and dried with a paper towel to remove excess moisture. The surface of the piece is covered with a thin layer of honey, which, when smoked, gives an amazingly tasty crust.

Important! The meat should not be cold. If it was marinated in the refrigerator or basement, you need to leave it to warm up to room temperature for an hour. Only in this form will it be evenly saturated with smoke.

Charcoal is distributed on both sides of the grill to maintain the temperature and supplement with firewood. When wood burns, the fire is extinguished by damp sprinkling.

A marinated piece wrapped in foil is placed on the grill grate. The foil is pierced thickly with a knife to allow smoke to enter. The grate is installed on the grill. The process is long, lasting up to 4-8 hours. It depends on the thickness of the piece. Wet chips and branches are periodically thrown into the fireplace to maintain thick smoke. You can put wet green mata or sage on the wood chips, which will give the meat a unique taste. The surface of the grill needs to be covered with damp burlap.

Large pieces of meat cannot be smoked until cooked on the grill. To bring the meat to readiness, it should be boiled for 40 minutes.

With this method of preparation, the dish turns out juicy and tasty. For the cold smoking method, it is important to choose thin meat or cut it into layers so that it is well smoked.

The readiness of smoked meat is checked by piercing a piece with a skewer: If it passes freely without sticking, the meat is ready.

Cold smoked products are stored for 6 months.

Smoking meat products and fish is available to everyone. The correct smoking process can be seen from the appearance of the product. It has a rich golden chocolate color, a dry shiny surface, and a unique smell. The finished dish is served sliced into thin layers, with a vegetable side dish or on its own. Bon appetit!

Place the fish for smoking

First of all, as we have already said, you need to lay out the wood chips on the bottom, then there is a grate and the fish itself is placed on it. At the same time, fish should be placed on the grill in only one layer. This will give it the opportunity to smoke well, because the smoke will be able to “approach” it freely from any direction.

The smokehouse is then tightly closed, and you can put it directly on the fire. A not very large smokehouse can easily be installed on a grill. The coals that will be under the smokehouse must also be spread evenly.

You can leave a couple of logs that have not yet completely burned out, but in any case the fire should not be strong.

Traveling recipes: hot smoked fish

There is a huge advantage in camp cooking: liberation, complete freedom in movements and decisions. You can smoke, scatter and spray as much as you like without any damage to the interior. Moreover, some culinary techniques can only be done outdoors. For example, smoking. One of the most delicious options for preparing fish. If grayling has just been pulled out of the river, and the smokehouse has been waiting for its “exit” in the car for a long time, we will not hesitate. Let's light a fire on the shore and create hot smoked fish. A culinary masterpiece is guaranteed! There are many options for smokehouses. This recipe uses a box smoker with two grates and a drip tray.

How long to keep fish on the fire when smoking?

First, the smokehouse needs to warm up. When this happens, the wood chips will begin to smoke and you will see white smoke that will certainly appear from the smokehouse. This kind of smoke comes from alder chips.

After warming up the smokehouse, all wood that is still burning is removed.

Further, it is best to smoke fish only on coals. If the fish in your smokehouse is medium, then it needs 30 or 40 minutes to cook. But here the time is determined by the strength of the fire itself, the size of the smokehouse and how many fish are in it.

Be sure to ensure that the smokehouse heats up moderately, that is, without overheating. The temperature inside the smokehouse should not be too high. This is especially important when starting the smoking process. This process consists of 2 stages.

The first of them is drying (about 1/4 of the time), and the second is the direct effect of smoke on the fish, that is, smoking, which takes the remaining time.

It is quite possible to determine what temperature is inside the smokehouse itself. This is done very simply.

When you drop water onto the lid and it completely evaporates without hissing, it means that your fish is smoked according to the rules and will not be cooked. So regulate the temperature by turning down or turning up the heat on your fire pit or grill.

Open the smokehouse only after it has completely cooled down and when no more smoke comes out of it. Now you need to inspect the fish. Well-smoked fish should be dark golden in color, sometimes even with a reddish tint. But a very light fish is most likely still damp.

A few more benefits for smoking fish

These are peculiar axioms that you need to know not only in theory, but also apply them when you smoke fish.

There is no need to put fish in the smokehouse if the size of the carcasses varies greatly. When the smokehouse is still on fire, you should not open it. The same can be said when the smokehouse is still smoking.

If you smoked the fish using a hot method, do not store it for a long time. It's better to eat it right away. So it will taste much better. If you decide to store already smoked fish for some time, then it should not lie in the refrigerator for more than 3 days.

Smoking fish, after all, is a more masculine activity and is done mainly by men. In this video they will show you how to smoke mackerel at home. Let's see.

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Fish smoking process

We will start preparing the smoking area. We need smoke. The simplest, but not the best way: sprinkle leaves on the coals (not dry, not rotten, not pine needles). It doesn’t really matter which tree the foliage comes from, the main thing is that thick smoke comes out. It is better to use wet sawdust instead of leaves. With this simplified method, the fish is hung like a kebab directly over the coals with leaves. True, the efficiency of the smoke will be quite low.

It is much better if you hang a pot, bucket or something similar over the coals (as low as possible), having first sprinkled sawdust on the bottom. It is necessary to ensure that the sawdust begins to smolder, but not burn. Hang the fish itself on rod skewers so that it is inside your dish. It is advisable to cover your improvised smokehouse (bucket, pot, metal box) with something fireproof, but not very tightly, so that the smoke can slowly escape. Once again I draw your attention: it is necessary to ensure that the sawdust smolders, producing smoke, but does not catch fire. The time the fish spends in the smoke treatment is approximately 20 minutes. It’s no longer worth it so that bitterness does not appear.

How to smoke fish on a grill

It's summer... Everyone is eager to go to nature, where there is a sea of fresh air, they want to stay at least a couple of days away from the dust and noise of the city - you must agree, this is very good for health, and most importantly, it’s just pleasant.
What’s so delicious you can cook on the go? I suggest making smoked mackerel and smoked chicken wings. Difficult? Not at all! Smoking food at home and, especially in camping conditions, as it turned out, is easy and simple. The main condition to get a hot smoked product is to buy (or maybe make it yourself) a smokehouse. In principle, a smokehouse is a tightly closed metal container. For those with skillful hands, any bucket, large saucepan or small metal barrel will do. The only thing is that the item chosen for the smokehouse must close tightly and not itself release harmful substances into the container.

For smoking we need:

– mackerel and chicken wings; – rock salt; – sawdust; – firewood; – dry leaves of grapes and cherries.

First wash the fish and wings, dry them, salt and pepper to taste. I recommend tying the mackerel with threads so that it does not open during the smoking process.

I recommend putting a layer of salt on the bottom of the pan. During the cooking process, salt will absorb the fat dripping from the food and will also serve as an additional source of heat.

It is not recommended to open the smokehouse lid for 30 minutes so that the aroma does not evaporate and the temperature regime is not disturbed. We must remember that the food must not only be covered in smoke, but also cooked, and for this you need a decent temperature inside the smokehouse. If there are unscheduled discoveries (before 30 minutes have passed), then for “every curiosity” you will have to add an additional 10 minutes of smoking.

Then it is recommended to remove the smokehouse from the heat and be patient for another 20 minutes, during which time the food will arrive.

Empirically, that is, in the process of tasting smoked products, it was found that both chicken wings and fish taste better when eaten cold.

In conclusion, I would like to add that literally everything can be smoked in such home/country conditions: meat of all types, including lard, fish and vegetables. If you haven’t gotten around to smoking before, then while the summer season is just around the corner, it’s time to start this process. You will have a real chance to diversify your menu with tasty treats. Bon appetit!

We smoke fish directly on the fire

Home > Fisherman's cuisine > We smoke fish directly on the fire

Many men like to sit with a fishing rod. Although in fairness it should be noted that such a hobby is not alien to some women. Any fisherman, especially if he went fishing overnight... Loves and appreciates food from the fire. Suffice it to recall the classic and simplest dishes. Let's say fish rolled in clay, baked in coals. Of course, the oven is much cooler... And it allows for many more options. You can bake fish quite elegantly and luxuriously, but for connoisseurs of food from the fire... This simple one in clay and baked in coals, when seasoned with fresh air and the smell of a fire... It will seem much more pleasant and tastier. You don’t have to wrap yourself too much and cut off a couple of branches. Using them as skewers, grill the fish over the coals. Although I would not recommend baking it directly, like shish kebab. It seems to me that it makes more sense to sit at an angle near the fire, then there is more haze in general... Although to each his own. In short, any fisherman appreciates, when fishing overnight, a simple and tasty dish made from fresh fish over a fire. So now I’ll tell you my recipe. You just need to say it in advance. It will be better if you cook on a real smokehouse. Again, my method is not for competition with a factory-made smokehouse or a skilled “homemade master.” Just very simple and very tasty, “rough”, man’s food from a real fire.

The first thing you need, of course, is to catch a fish. By the way, it doesn’t matter what it is. Next, clean and gut. Add salt and pepper to taste. And you can use seasonings. If it is season and there is thyme nearby, I recommend using it. We light a fire and wait until it burns out and there are enough coals. While the fire is burning down, we collect leaves or grass. I can recommend nettle. It is clear that pine needles will not work because they are too tarry. Why do I recommend nettle? Usually there is quite a lot of it in the area and picking it is not a problem.

When the coals have formed, we lay a whole fire of nettles on them and place the cleaned, salted and peppered fish on top. Place a second layer of nettles on top of the fish. Why is this required? Immediately as soon as the greens fall on the coals, a crazy amount of smoke will pour out. It looks like it will smoke the fish anyway. However, the second layer of nettle will allow the fish to smoke. It is recommended to fill a plastic bottle with water in advance. As soon as fires arise, extinguish them. In advance, fires will arise. Keep the fish in this way for 10-15 minutes. Then remove the first layer of nettles. To make it easier to remove, you could put a branch. We place the fish on fresh nettles. You can check for readiness. Sometimes 15 minutes is enough. If not our case... we again lay a fresh layer of nettles on the coals. Place the fish, a branch and a new layer of nettles on top. Smoke for another 10-15 minutes. Although this cannot be called pure smoking. The caught fish will also be heat treated. Naturally, it makes more sense to make a big fire and a lot of coals. It makes more sense to put not 1-2 fish for smoking (unless they are very large, of course), but with a reserve. Preferably for all participants in an overnight fishing trip.

I personally enjoy this kind of smoked fish. Sometimes, by the way, more than from a real smokehouse. How to explain why... Let's say you can cook meat in a frying pan at home in very different and quite pleasant ways. The kebab may be a little tough or overcooked in some areas, or on the contrary, undercooked and with blood, but it is a kebab... Again, who is allergic to smoked meats. Some people just might not like it. Taste and color... In short, in order to understand whether your dish is yours or not, you need to prepare it and try it.

How to smoke hot smoked perch deliciously

“How to smoke perch?” - This is a question that lovers of this fish delicacy often ask. It can be made outdoors, served with fresh grilled vegetables, or presented as a beer snack.

Before we talk about how to smoke perch at home, I would like to tell you a little about this predator. Its meat is incredibly beneficial for the human body, containing many microelements and vitamins. In addition, the fish has an incomparable taste, tender, and moderately fatty.

Hot smoked chicken recipe at home

When choosing a marinating method, you need to take into account the fact that “wet” salting is longer (soaking duration can reach 17–19 hours), but the finished poultry will have the most pronounced taste.

What ingredients will you need?

To prepare the dish you will need:

olive oil - ½ tbsp.;
ground nutmeg - ½ tsp;
brown sugar - ½ tbsp.;
garlic cloves - 7 pcs.;
onion - ½ head;
ginger - 3 cm;
allspice - 2 tsp;
thyme - 5 sprigs;
chili - 1 pc.;
lime fruits - 3 pcs.;
onion feather - 3–5 pcs.

Step-by-step cooking process

Step-by-step execution of the recipe:

Initially, you need to completely process the whole carcass.
Then you need to combine all the ingredients specified in the recipe in a bowl and use an immersion blender to puree them.
The prepared carcass needs to be coated on top and inside with the resulting mixture, placed in a bag, and kept in the refrigerator for about 3–5 hours.
When the time for marinating the chicken is over, you should begin the smoking process. To do this, you can use a device of different configurations, for example, Hanhi, which comes with a bag of wood chips.
First, you need to remove the tray from the smokehouse and pour in a 2 cm layer of wood that has been previously soaked and wrung out of moisture.
Now you need to install a reflector to collect fat, place the carcass on a special stand, and secure the end of the assembled structure with a hook.
Then you should close the device and pour plain water into the hydraulic lock.
The next step is to move the device to the stove, lead the hose coming from the lid through the chimney or vent/window to the street, and turn on the burner to high heat.
Next, you need to heat the device to 100–110 °C.
When smoke comes out of the hose, you need to smoke the product for 1 hour.
In order for the process to proceed normally, the hose should not sag - the tube should be pulled out at a smooth slope. These subtleties may not be indicated in the manufacturer's instructions, but they should be kept in mind.
When the technological process expires, you need to turn off the heat, carefully, trying not to get burned from the steam, remove the lid, put a kitchen mitt on your hand, then remove the stand from the chamber.

Smoking chicken in a hot smoker at home turned out to be not entirely difficult. The device usually comes with a book with recipes that are adapted for a specific device.

What can I add?

To enrich poultry meat with a piquant taste, chicken can be stuffed with homemade pickled apples when marinating.

Smoking preparation and ingredients

Everyone who has one probably understands how to smoke perch in a smokehouse. Therefore, I would like to tell you in more detail how to smoke perch on a grill, because almost no picnic is complete without it. And in a private home, this device is definitely available, unlike a smokehouse. And in order for the dish to be tasty and have an appetizing crust, you need to know how much to smoke the perch.

2 medium fish.
3 teaspoons soy sauce.
a teaspoon of lemon juice.
a teaspoon of olive oil.

grill
grate.
firewood.
chips of fruit trees (you can prepare it yourself or purchase it in a store).
container (pan, bowl).

Recipe for “Hot smoked fish in camping conditions”:

So. Let's take the fish. We take whatever fish you like best. I have mackerel. I washed it, cut the belly and took out the insides. You can, of course, smoke uneviscerated fish, but I don’t like it that way. And gutted fish absorbs the marinade better. If you take a piece of fish (catfish, pike perch, etc.), then it is better to tie it with twine for reliability (so that it does not fall into pieces). Or we take chicken. Whole or in parts)). Next is the marinade. I cook this one - for 3 tsp. soy sauce add 1 tsp. olive oil and 1 tsp. lemon juice. I marinate for at least an hour. It’s better, of course, at night, but even after an hour it will be very tasty. I also put a slice of lemon, a sprig of dill and a clove of crushed garlic in the belly, but this step is optional - optional. The marinade for chicken is the same.

Further. I use ready-made wood chips. It is sold in construction and gardening or other supermarkets (Leroy-Merlin, Auchan, OBI) in the department where there are barbecues. Cost (last year) 40-60 rubles per pack. You can take wood chips from different trees; I have alder and apple trees. Of course, you can also use your own wood chips (cut from your own trees))

The wood chips need to be soaked in water for about 20 minutes. Then squeeze it well so that water does not flow from it, otherwise you will flood the fire)). And put it in the grill on well-heated coals.

Place a grill on top of the grill and place the fish (or chicken, or parts thereof) on the grill.

Further. We need a saucepan. I have an old unsuccessful (thin-walled) vog. Or rather a parody of it. Wooden handles need to be wrapped in foil to prevent them from burning. You can use absolutely any pan of a suitable size - it won’t get too smokey and is easy to clean.

And cover the fish on top. Now the wet wood chips will smoke and smoke the fish.

The fish is prepared, of course, in different ways - it depends on the heat and on the fish. My heat was medium, and it took 25-30 minutes to cook. The whole chicken will be ready in 45-50 minutes. You can remove the pan and look (for the first time). Well, if you have already removed the pan, brush additional soy sauce on top of the fish. Although this is not a required step. She will smoke well anyway.

Well, here she is, our beauty.

We ate it right away hot. Look how easily the skin comes off, and underneath there is a wonderful layer of shiny, delicate fat. The fish is so tender... I can’t even put it into words, you just have to try it. Of course, you can eat it cold (if there is any left), but I still like it better hot. And my husband likes it! — you see a “still life”?! He says that without a steamy glass, the picture won’t be the same)). So, I highly, highly recommend trying this method of cooking fish. And try it on mackerel - it’s so fabulously good!