Hot smoked cod
When it comes to smoking fish, one usually refers to cold smoking. The best known example is cold smoked salmon. However, it is also possible to prepare hot smoked fish. It’s very simple and can be done quite quickly. In this recipe we use the Oskar smoker to smoke cod. Thanks to the built-in thermometer and adjustable air supply, you have full control during the entire process. Watch out, if you smoke your cod too long, it can become tough or dry.
Preparation of hot smoked cod in the smoker
To give your favourite dishes a unique flavour, Barbecook has brought a wide range of smoking chips and wood chunks onto the market. To prepare our hot smoked cod, we choose Barbecook’s olive smoking chips, as they provide a delicious Mediterranean touch. It is always important to soak the smoking chips in water for a few hours in advance. Then drain them, wrap them in aluminium foil and prick a few holes in the packet.
Season the cod fillets with pepper, coarse sea salt and dill. Light the Barbecook Oskar with the Barbecook charcoal starter. Put some lighter cubes on your lower barbecue grid, fill the charcoal starter with charcoal and place it above the lighter cubes. Light the starter and wait until a light grey layer of ash appears on the charcoal. Then, safely drop the charcoal using the safe-drop system and add some extra coals. Wait again until a grey layer appears on the coals. Place the packet of smoking chips on your coals, place the cod on the top grid and close the smoker. Play with the air supply at the top and bottom of your device, so that you get a temperature of about 80 °C. The more wind outside, the less you have to open the air supply holes, and vice versa. The temperature in the smoker ensures that the cod cooks evenly. For good results, smoke the cod for an hour. Much depends on the size of your cod, however. Once ready, remove the smoked cod from the grill and let the vine tomatoes grill for a few more minutes without the lid.
Serve the hot smoked cod with tartar and fresh dill. Bon appetit!
