Image above: Brine is complete. Out of the fridge, rinse, pat dry and leave out while doing grill prep.

Image above: After four hours on very low fire/coals with apple wood for smoke.

Notes: Used traditional Weber kettle with no temp gauge. Did not use temp gauge for fish.

Areas to improve: Turned out salty. Use less salt next time? Leave in fridge to brine for a shorter period next time?

Forgot to turn fish during smoking, color on bottom does not match top.

Areas that went well: Was able to keep fire/coals very low and smokey. I could touch the metal pan with a bare hand as I was bringing it in from the grill.

No stick spray worked well to prevent any sticking on foil.

Some would recommend various smokers to purchase and make this an easier job with less variables to watch over. I am looking for the satisfaction of trying to learn the ways with minimal gear. I lack storage space for more appliances. Some people have a very nice can opener on the kitchen counter. I have always been good with this:

Here are three videos I liked. The salt ratio recommendation does not match up. I went with the more salt method. Next time I will go with the less salt method and maybe less brine time in the fridge.

Less salt: 1 cup brown sugar with 1/4 cup kosher salt. Brine for 4-8 hours.

More salt: 1 cup brown sugar, 1/2 cup kosher salt. Brine overnight.


How long to brine: