Forget Regular Grilling: Cook Fish This Way For The Best Flavor Hands Down

The love of meat runs deep in America, from juicy hamburgers to thick, delicious steaks, though in recent years, the national appetite for fish and other seafood has been on the rise. There are many ways to cook fish, but if you want the best flavor, skip regular grilling and try smoking it instead. Conveniently, the charcoal grill you use to smoke prime rib will give fish a fabulous, smoky taste too.

A traditional smoker preheated to no more than 200 degrees Fahrenheit will get the job done in around 2 to 3 hours — this will produce a more firm, hot-smoked texture. A regular charcoal grill can be used by adding wood chips that have been soaked for at least 30 minutes. Create an indirect heat zone for the fish, and you can have a smoky filet ready in 15-30 minutes by cracking the vent over the fish. Fish can be taken off the grill when it reaches an internal temperature of 130 degrees — overcooking it will dry it out.

When it comes to hot smoking fish, meaty fillets of salmon or trout are always popular, but don't sleep on mackerel, bluefish, or sword fish. Oily, fatty fish are popular for longer smoke methods, but any kind of fish can benefit from a smoky grill, especially if you're using the quicker charcoal grill method — even haddock or halibut.

A wet brine is recommended for any fish before hot smoking, since it helps maintain moisture and adds flavor. Brining is similar to pickling in that salt is a main ingredient. A wet brine is simply a combination of water and salt with whatever aromatics you choose. Opinions vary on how long fish should be submerged in the brine, some say 30 minutes is long enough, while others recommend 4 to 6 hours, or overnight. When the fish is done brining, pat it dry, and if you're so inclined, add a dry rub of your choice.

When it comes to choosing wood chips, maple, oak, cherry, hickory, alder, and apple are all popular choices. Oak is often used for stronger-tasting fish, while alder and applewood are known for slightly sweet, more delicate flavors, perfect for milder fish. Serve your smoky fish with Gordon Ramsay's top-notch tartare sauce for a delicious BBQ meal way more interesting than burgers and hot dogs.