Barbecook Charcoal Starter
Barbecook Smoker Chips Olive
Barbecook Core Thermometer
When it comes to fish smoking, we usually talk about cold smoking: cold smoked salmon or smoked trout. But you can also smoke fish perfectly hot, and what’s more: hot smoking fish is simple and also quick to do. You are best to stay near your smoker. If you leave your fish too long it can become tough or dry. The wireless core thermometer is your ideal partner when smoking fish. At any moment it shows the correct temperature and beeps when your fish is done. Perfect cooking time guaranteed!
For the hot smoking of our cod, we opt for cod fillets and Barbecook Olive Smoker Chips, which give a Mediterranean touch to our fish dish. Olive can leave a bitter taste after longer smoking, but is perfectly suited to this shorter smoking session.
- Season the cod fillets with salt, pepper and some dill.
- Soak the olive smoker chips for several hours in water in advance.
- Start the Barbecook Oskar using the Barbecook Safe Drop Charcoal Starter.
- Fill the water dish and place it in the smoker.
- When your charcoal has a nice white layer of ash, place the cod fillets on the grill.
- Now close the smoker and throw the soaked smoker chips on the charcoal. Open the air supply at the top and bottom, so that you obtain a temperature of about 120°.
- Because cod may fall apart, we will not turn the fish. The temperature in the smoking oven ensures that the fish cooks nice and evenly.
- Check the internal temperature with the Barbecook core thermometer to keep track of your cooking time.
- Serve your cod at the right core temperature with some tartare sauce.