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Put a rub or marinade on the fish for no more than 2 hours before you put on the smoker or the fish will begin to cook from the marinade itself and become mushy. If you have a true smoker, prepare fire in the firebox so main chamber gets between 210 and 225 degrees F and place fish on foil in the main chamber for approximately 3 hours until internal temperature of the fish is 145 to 150 degrees F. Use charcoal with wood chips or chunks. I start with charcoal and then wet down hickory or pecan wood chunks and place on the charcoal after they ash over. This creates a good smoke.

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14y ago
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13y ago

heat up the bbq to a high heat. Put the bacon on and when it gets brown on the side that is getting cooked flip it. Let the same thing happen to the other side and your bacon is done.

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12y ago

Smoking isn't grilling. You'll need a way to allow the smoke to surround the fish without any direct heat.

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Q: How do you smoke fish on bbq?
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