Just made my first batch of Smoked Cod & it was a real winner. Skoked in a Big Green Egg at 2.5 hours at about 135F with both apple chips and cherry wood chunks. Raised the temp to 175 - 180 for 2 more hours and perfection. The local chain store had Alaskan True Cod on sale for $2.99/lb so I tried 30 pounds and it turned out better than I coulf have hoped. Don't be afraid to smoke fillets without the skin even though it takes a gentle touch handling when cooked because it flakes apart so easily. Freeze it before you vacuum pack it and all will be good. I've never found anything else about smoking cod on the forums so I just leaped out there and did it!
SmokingMeatForums.com Top Picks
Brined 36 hours.
1 gallon water
1.5 cups course ground sea salt (non-iodized)
2 pounds dark brown sugar
1 capful pure vanilla
1 cup Yoshida gourmet sauce
½ cup pure maple syrup
¼ cup balsamic vinegar
2 tablespoons chopped garlic
3 DASHES tobasco
Brine 36 hours, rinse, dry with paper towels
Smoke 2 hours at 125 – 130 F
Increase temp to 175 – 180F for 2 more hours
Use turkey baster to remove fat buildup in pan below rack
Freeze before vacuum packing
- 2,113 Posts. Joined 6/2012
- Location: Menlo Park, CA
- Points: 270
- Select All Posts By This User
Looks like a pretty good recipe. Something I might need to try. When I've done cod, I purposely cut each filet into strips before I brine so the end product is smoked finger food. Something easy to hand out on the fishing boats.