Mastering the Art of Smoking Fish on a Gas Grill

As someone who loves grilling, I’m always looking for new and tasty things to throw on my gas grill And smoking fish is one of my absolute favorite recipes to make during the summer months when fresh fish is abundant. The smoky, savory flavors that get infused into the fish are simply incredible.

In this article, I’ll walk you through everything you need to know to smoke fish successfully on your gas grill. From picking the right wood chips to determining doneness, you’ll be a pro at making smoky, mouthwatering fish in no time. Let’s get smoking!

Why Smoke Fish on a Gas Grill?

Most people use charcoal smokers or dedicated electric smokers when they want to infuse smoky flavors into meat or fish So why would you want to smoke on a gas grill instead? Here are some excellent benefits

• Convenience – No need to buy specialized smoking equipment. Use what you already have!

• Temperature control – Gas grills allow easy regulation of the temp. This is key for low and slow smoking.

• Less hassle – Managing a charcoal or wood smoker can be time-consuming. A gas grill minimizes effort.

• Small batches – Don’t need to smoke large quantities. A gas grill works for quick smoking small fillets.

• Hands-off – Once set up, a gas grill will smoke the fish with minimal monitoring needed.

So for casual smoking with great results, a gas grill is perfect. Now let’s get into the nitty gritty of how to make it happen.

Equipment Needed

You likely already have most of the equipment you’ll need to smoke fish on a gas grill with a few small additions:

• Gas grill (propane or natural gas)
• Wood chips or chunks – I prefer hickory or applewood
• Aluminum foil
• Small disposable aluminum tray or smoker box
• Fish grilling basket (optional)
• BBQ thermometer

And of course – fresh fish fillets or steaks ready to be transformed with smoky flavor!

Preparing the Gas Grill for Smoking

Smoking fish on a gas grill is unlike normal grilling. You’ll need to follow these steps to convert your grill into a makeshift smoker:

• Clean it – Remove all debris and grease from the grill grates and interior.

• Only use one burner – For smoking, you only want the heat on one side. Keep the other burners off.

• Soak wood chips – Place wood chips in water for 30 minutes to an hour before smoking.

Once you’ve completed these prep steps, you’re ready to start the smoking process.

Setting Up the Smoker Box

The key to infusing smoke flavor is having a way to generate smoke from the wood chips. You can either use a store-bought smoker box, or create your own foil pouch.

To make a DIY smoker pouch:

• Place soaked wood chips on a large piece of heavy-duty foil.

• Create a pouch by folding up the edges tightly.

• Poke about 10 holes all around the top of the pouch.

• Place pouch with chips directly on the preheated burner.

This will allow a steady stream of smoke to be created during cooking.

Getting the Right Temperature

Low and slow cooking is the name of the game when smoking fish. You want to keep your gas grill at a temperature between 225-250°F. This allows the fish to cook gently while absorbing the smoke flavors.

Use only one burner on low/medium heat to achieve this temp range. Keep the lid closed as much as possible and adjust heat as needed.

Preparing and Placing the Fish

While your grill comes up to temperature, you can prepare your fish:

• Pat the fillets or steaks dry and coat with olive oil, salt, and pepper.

• For more flavor, add spices like garlic powder, paprika, or dry rub.

• Place fish directly on oiled grates or in a grilling basket.

• If using foil, wrap fish tightly in a sealed pouch with seasoning inside.

Put the fish on the side opposite the smoker pouch to prevent direct heat. Close the lid immediately.

Monitoring Smoking Progress

• Once fish is on, don’t open the grill lid for at least 30 minutes. This allows the smoke to permeate fully.

• Check periodically and add more wood chips if smoke level is low.

• Use a BBQ thermometer to monitor grill temp. Add charcoal if needed.

• Fish is done when it reaches an internal temperature of 145°F. Allow about 30-45 minutes.

Serving Up Your Smoked Fish

Once your fish is smoked to tender, flaky perfection, it’s ready to serve! Smoked fish tastes amazing in tacos, sandwiches, salads, and more.

Some of my favorite ways to serve it up:

• Smoked fish dip with crackers
• Smoked salmon bagel sandwich
• Fish tacos with mango salsa
• Over greens with lemon vinaigrette
• In scrambled eggs or omelets

The possibilities are endless. Get creative! The incredible smoky flavors will make your fish the star of any dish.

Now that you’re a pro at smoking fish with your gas grill, it’s time to impress your family and friends with your latest backyard cooking skills. Trust me, they’ll be begging for your recipes once they get a taste. Get out there and start grilling up that smoky fish!